{"id":18052,"date":"2017-11-10T12:08:20","date_gmt":"2017-11-10T01:08:20","guid":{"rendered":"https:\/\/signaturecellars.com.au\/?p=17640"},"modified":"2026-08-26T11:20:42","modified_gmt":"2026-08-26T01:20:42","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":"\n

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\n\n\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 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\n\n\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\n\n\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\n\n

[vc_separator type=’normal’ position=’center’ color=’#666666′ thickness=’1′ up=” down=”]<\/p>\n\n\n\n

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