Beverage
Doux
Doux is the sweetest common sparkling dosage band, generally over about 50 g/L residual sugar under EU scales, producing frankly sweet fizz for dessert and celebratory drinking. Historical Champagne for Russian and other export markets was often this rich; modern doux bottles are rarer than brut but still made for traditional sweet service. Aromas read as candied citrus, honeyed apple, and soft foam rather than austere chalk. Reserve doux for fruit desserts, cream pastries, blue cheese contrasts, and sweet cocktails. Never use it as a stand-in for dry sparkling in savoury stocks or seafood reductions—the sugar will dominate and caramelise awkwardly under heat.
Also known as: Doux Champagne, Dulce Cava, Dolce Spumante, Doux Sparkling
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Highly sweet Champagne dosages served aristocratic and export tastes long before dry brut fashion.
Russian and other markets sustained demand for very sweet Champagne labelled doux or equivalent.
EU scales retained doux as the top residual-sugar sparkling category despite smaller modern volumes.