And learn how it's different from other types of Champagne so you can pick the right bottle for your tastes and food pairings. Like all Champagnes, Brut Champagne is made from the grapes grown in northeastern France, otherwise known as the Champagne province — simple enough, right?
Well there are actually a number of classifications within the Champagne category to complicate things. Champagne is classified by sweetness. Brut, which means "dry, raw, or unrefined," in French, is the driest meaning the least sweet classification of Champagne.
To be considered Brut, the Champagne must be made with less than 12 grams of added sugar per liter. Brut Champagne is the most common style of sparkling wine. Because of its low sugar content, Brut Champagne is going to be quite dry, with just a slight hint of sweetness. Like all Champagne, it is a white wine that's light-bodied and highly acidic. Replay gallery. Pinterest Facebook. Up Next Cancel. Share the Gallery Pinterest Facebook. Skip slide summaries Everything in This Slideshow.
All rights reserved. Close Sign in. Close this dialog window View image Top 10 Dry Champagnes. Confusingly the grades applied to champagne according to their sugar content overlap.
For example, what one house may label as 'brut' may contradict the same amount or even less sugar than in another houses 'extra sec'. This is to allow the marketers some flexibility as to how they label the various champagnes in their range.
Literally 'naturally raw' is a champagne where no sugar was added during dosage. Despite this they may have up to 2 grams per litre of residual sugar.
Literally 'extra raw', like Brut Nature' is a champagne where no sugar was added during dosage but may have up to 6 grams per litre of residual sugar.
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