What is "champagne brut"?
‘Champagne‘ brut is the French term for extra-dry champagne. The plural is champagnes bruts, and is pronounced identically to the singular in French. You do pronounce the ‘t’ at the end of ‘brut’ – this is an exception to French pronunciation rules. The ‘u’ sound is not exactly found in English – pronouncing it like the ‘u’ in ‘brute’ is closest to the French.
By law, ‘brut champagne’ cannot contain more than 15g of sugar per liter, and ‘extra-brut’ (extra, extra dry) may not contain more than 6g of sugar per liter.
The next champagne in order of sweetness is ‘champagne sec’ (‘sec’ means ‘dry’) which may not contain more than 35 grams per liter. This is followed by ‘champagne demi-sec’ (semi-sweet champagne, although it translates literally as ‘semi-dry’) which can contain between 35-50 grams of sugar per liter. If you are watching your calorie intake, you may prefer brut champagne, as it contains significantly less sugar.
Ayala is a Champagne House which specializes and takes great pride in their ‘champagne brut’ which is made with zero dosage (no added sugar).
The content published on this site is protected by copyright, and any unauthorized copying, reproduction, republishing, uploading, posting, transmitting or duplicating of any of the material is prohibited without my express written permission. To obtain permission to copy portions of the blog, please send an e-mail to me at [email protected]