Word of the Week: Brut

Sipping Champagne may seem like one of the most refined pleasures in life, but in the 19th century, the French would have deemed you a “brute” for your taste! The label “Brut” is used to indicate a dry Champagne containing less than 12 grams/liter of residual sugar. It’s the most popular and visible category of Champagne, and the “Brut” designation has been adopted by other sparkling wine regions around the globe. Several producers make sparkling wines that are even drier still. Champagnes deemed “Extra Brut” carry less than 6 g/l of residual sugar, while the steely and almost austere “Brut Nature” wines allow a maximum of 3 g/l. Despite the omnipresence of Brut Champagnes on today’s market, they weren’t always in fashion. In the 1800s, the French preferred their Champagnes sugary sweet. Their best customers, the British, had a different palate. Over the years, the British demanded drier and drier Champagnes. In 1876 (incidentally also the year Louis Roederer first crafted the famous Cristal Champagne for Tsar Alexander II), the Champenois created the new “Brut” category, noting the “brutish” or “crude” British taste. So next time you’re dressed to the nines enjoying a glass of Brut Champagne, save a sip for your inner rebel and celebrate your brutish side.

Louis Roederer

Cristal Brut Champagne Chardonnay Pinot Noir Blend 2008

Jeremy Noye

CEO Morrell & Company

9.8

One of the greatest young Champagnes I’ve ever had and by far the finest Cristal. An epic wine. Can’t wait to see it in 10years. Power. Depth. Length. Texture is supple. Salty. Savory. Lemon rind. Has it all. — 6 years ago

Keith, Severn and 9 others liked this

Bollinger

Special Cuvée Brut Champagne Blend

Patrick Derdeyn

9.1

Always a favorite in our house. You can tell it's Bollinger from the first sip - tastes like freshly buttered sourdough. — 7 years ago

Bill and Patrick liked this

Philipponnat

Clos des Goisses Brut Champagne Blend 2004

Darren Guillaume

9.7

65% Pinot Noir, 35% Chardonnay. 11 years before disgorgement. I’ve had many great Champagnes, and this is one of them. Lemon skin, yellow apple and a hint of apricot. Slightly caramelized from oxidation that makes this perfect. — 6 years ago

with Cindy

Kimberly, Ira and 1 other liked this

Agrapart & Fils (Pascal Agrapart)

Terroirs Grand Cru Extra Brut Blanc de Blancs Champagne

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.3

Fresh as a daisy bringing white flowers and freshly squeezed grapefruit juice to the centre palate. Great lift, lively mousse and a steely finish. Always a winner. — 8 years ago

Carla, Roel and 10 others liked this

Pierre Péters

Cuvée de Réserve Brut Blanc de Blancs Grand Cru Champagne Chardonnay

Sipping Fine Wine

9.1

Rodolphe Péters took over the reins of this venerable estate in the southern Côte des Blancs in 2008, becoming the fourth generation to lead since the estate was founded in 1919, under the name Camille Péters. 100% Chardonnay, Crisp, fine mousse with steady flow of bubbles. Citrus, herb and biscuit aromas. Fresh fruit flavors of peach, apples and lemons, smooth and dry. Lingering mineral finish ending with elegance. Nice! — 6 years ago

James, David and 4 others liked this

Vilmart & Cie

Cœur de Cuvée Rilly-la-Montagne 1er Cru Brut Champagne Blend 2006

Yotam Sharon

Consulting Winemaker Gvaot, Miles, Alona; Blogger yotamsharon.com

9.5

The Vilmart is smashing. So vibrant and fresh on the nose, so opulent and alluring on the palate. I'm not usually huge on Champagne, but that might be just because I don't get to drink Vilmart more often. — 9 years ago

jesus liked this

Scorewine

Nice too see you around, last time we meet I believe you were still with Barkan, ages ago ;-)

Yotam Sharon

Nice meeting you here ;-) #yarivyo You've been drinking well lately!