How Much Sugar in Brut Champagne?

After the yeasts are removed from each bottle, Champagnes are topped up with sweetened reserve wine, or liquor d’expedition. The level of sweetness of this wine determines the category of Champagne that will be made. As you will see, Categories overlap. A Champagne that is 1.4 percent sugar might be deemed a brut by one house but an extra dry by another.
Despite its beginnings as a fairly sweet beverage, most of the Champagnes now produced are brut. Brut Champagne is best drunk as an aperitif or with a meal. Champagne that is slightly sweet generally works better than brut after a meal. Extra dry is a good example. The wine is not truly sweet in the conventional sense but, rather, simply more round and creamy than brut. Moet-Chandon’s wildly popular White Star Champagne is not brut, as many believe.It’s extra dry.
Dry and demi-sec Champagnes, slightly sweeter than extra dry, are extraordinary wines to end a meal with and also unbeatable with fruit desserts. Only a few houses make dry and demo-sec Champagne: Veuve Clicquot, Moet Chandon, and Mumm are the top three.
Here are the categories of Champagne based on their sweetness:
Extra Brut:
Very very dry: 0-0.6% sugar
very dry: less than 1.5% sugar
Extra dry:
offdry: 1.2-2% sugar
Lightly sweet: 1.7-3.5% sugar
Sweet: 3.3-5% sugar
Quite sweet: more than 5% sugar