‖ demi-sec, a. (n.)
(dəmisɛk)
[Fr., lit. ‘half-dry’.]
Of champagne and other wines: moderately sweetened; medium to medium-sweet. Also absol. or as n. Cf. sec a. and semi-sweet s.v. semi- 1 a.
| 1926 P. M. Shand Bk. Wine v. 151 Champagne..is fortified in the sense that the liqueur d'expédition, which is added..so as to impart any of the degrees of dryness of flavour..(doux, mi-doux, demi-sec, sec, dry, extra-dry, brut..etc.)..is made of Fine Champagne Cognac diluted with old wine. 1952 A. Lichine Wines of France xviii. 247 Demi-sec Champagne contains up to 8 per cent, and sweet or Doux up to 10 [per cent of sugar]. 1965 A. Sichel Penguin Bk. Wines iii. 151 The degree of sweetness of a Champagne is indicated on the label, according to a formula respected by the whole trade... ‘Demi-Sec’ begins to taste distinctly sweet. 1978 Washington Post 20 Nov. e14/3 For your pumpkin pie dessert choose something less dry such as the demi-sec of Hanns Kornell. 1984 Which? Dec. 568/1 Both [wines] also come in sweeter demi-sec version. 1985 N.Y.Times Mag. 26 May 42/2 Gratien & Meyer's sweeter sparkling wines, its sec and demi-sec, should appeal to the vast market of Americans. |