| Reminds me of how sweet champagne used to be [1]: > The most common style today is Brut [(6 to 12 grams of sugar per litre)]. However, throughout the 19th century and into the early 20th century Champagne was generally much sweeter than it is today. Moreover, except in Britain, Champagne was drunk as dessert wines (after the meal), rather than as table wines (with the meal).[55] At this time, Champagne sweetness was instead referred to by destination country, roughly as:[56] > - Goût anglais ("English taste", between 22 and 66 grams); note that today goût anglais refers to aged vintage Champagne > - Goût américain ("American taste", between 110 and 165 grams) > - Goût français ("French taste", between 165 and 200 grams) > - Goût russe ("Russian taste", between 200 and 300 grams) By way of comparison, my favourite Orange Muscat dessert wine has 110 g/l sugar [2], a bog-standard ruby port has 102 g/l [3], my favourite sweet-ish sherry has a svelte 50 g/l [4], and a decent PX has an excruciating 417 g/l [5]. So Americans and the French alike used to drink champagne that was considerably sweeter than today's fortified and dessert wines! [1] https://en.wikipedia.org/wiki/Champagne#Sweetness [2] https://www.nicks.com.au/products/2003-brown-brothers-specia... [3] https://www.vinello.co.uk/fine-ruby-port-taylors-port [4] https://www.vinello.co.uk/apostoles-palo-cortado-vors-gonzal... [5] https://www.vinello.co.uk/pedro-ximenez-san-emilio-emilio-lu... |
Today sugary drinks are associated with poverty, lack of self-control, lack of education. Champagne is a status signaling drink, you don't want to signal that.