{"id":18052,"date":"2017-11-10T12:08:20","date_gmt":"2017-11-10T01:08:20","guid":{"rendered":"https:\/\/signaturecellars.com.au\/?p=17640"},"modified":"2017-11-10T12:08:20","modified_gmt":"2017-11-10T01:08:20","slug":"brut-champagne","status":"publish","type":"post","link":"https:\/\/signaturecellars.com.au\/wine-blog\/2017\/11\/10\/brut-champagne\/","title":{"rendered":"What Exactly is Brut Champagne?"},"content":{"rendered":"

If you are a wine lover, you must have heard of Brut Champagne<\/strong><\/span>; but is there any difference between regular champagne and this?<\/p>\n

Brut Champagne<\/strong><\/span> is very dry to the taste, and has low levels of sugar. However, this wasn’t always the case. There was a time when considerable amounts of sugar used to be added to the Champagne<\/a> post the second fermentation. This was done to adjust the sweetness levels to match the sweet tooth that people had in that day and age.<\/p>\n

It was only in the mid-1800s that Perrier-Jou\u00ebt, the Epernay-based producer decided to produce Champagne without any added sugar. But this dry style of Champagne had a tongue-drying, crisp character and wasn’t quick to catch on. Three decades down the line Pommery the producer of Reims would give this brut-styled Champagne another go with much greater success in the market.<\/p>\n

In the modern day, Brut Champagne<\/strong><\/span> is produced in a wide variety of styles ranging from incredibly dry to extremely sweet; and the label indicators make mention of what’s inside with specific references such as “sec”, “brut” and “extra brut” etc.<\/p>\n

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Different Brut champagne styles to be aware about<\/h2>\n