Hacker News Reader

whether it's rare depends on the wine. most champagne has added sugar before fermentation.

search for "brut nature" which for cava, champagne and the like means it's only the sugar in the grapes themselves.

If it's added before fermentation, it's still not in the final product, as it's been converted to alcohol. But you're right, champagne, even the best brands, has some sugar added after the fermentation, about 12g/l. It's part of the method. It's still a rather tiny amount if you consider that an orange juice without added sugar has about 90g/l (and you do drink it by the litre, as opposed to champagne...)

Reply on news.ycombinator.com