All terms

Demi-sec

Demi-sec is a term describing the level of sweetness in a wine, and it sits between completely dry and decidedly sweet. The word means "half-dry" in French, and it covers a wine with a noticeable but restrained sweetness. You will come across the term both on still wines and not least on mousserende vin, where it is a common way of describing how much residual sugar the wine contains. A demi-sec therefore lies somewhat above the completely dry styles, but does not reach the level of the true dessert wines.

Why it matters to you comes down to the balance in the glass. The sweetness in a demi-sec is only pleasant if it is accompanied by fresh acidity, otherwise the wine can seem heavy and dull on the palate. In a well-made demi-sec, sweetness and acidity work together, so the wine feels round and fruity without becoming cloying. That makes the style a rewarding companion to lighter desserts, for example cakes with fruit or dishes with ripe apples and pears.

A typical misunderstanding is that demi-sec is supposed to be a sweet dessert wine on a par with portvin or a botrytis wine. It is not. The sweetness is moderate, and a mousserende demi-sec is often more versatile than the name suggests. Taste your way forward, and you will quickly learn to recognise its gentle sweetness.