Champagne brut - a sip of a real drink

Champagne wines have a rather complex classification system, which depends on several indicators. One of the main criteria that distinguish champagne is its sugar content, which determines the taste of wine. If we talk about champagne brut - it's dry wines, the sugar content in which is very small. It is these wines - dry and semi-dry, made in the best ancient traditions of France and are considered the most expensive and valuable varieties of champagne.

Sommeliers generally do not appreciate champagne with a high sugar content, as it prevents distinguishing tastes and is often designed to mask defects in wine.

In general, the classification of champagne, based on the criteria for the content of sugar in them, looks like this:

• natural brut - wine without sugar or with a level of less than 0.3%;

• extra-brut - wine with a sugar content in the range of 0.3-0.6%;

• brut - or so-called classic brut, dry champagne: sugar level within 0,6-1,5%;

• extra-drink - wine, which happens both semisweet and semi-dry (1,5-2% of sugar);

• Driver (sec) - champagne with a sugar content of 1.7 to 3.5%;

• demi-sec - contains up to 5% of sugar;

• Deuce is a rare sort of dessert champagne, in which the sugar level exceeds 5%.

Champagne brut can be produced from any grapes: white or red. But the classic option is white brut wine . Although champagne from red grape varieties to taste a little different from white, if you observe the correct procedure for peeling the berries.

Brut is made from classic grape varieties, such as Pinot Meunier, Pinot black and Chardonnay. Young brut - champagne pale yellow shade, sometimes having a pink sparkle. A very refreshing, tempestuous wine with a fruit or berry flavor with a touch of fresh white bread. The seasoned brut (from 3 years) - stronger champagne, the taste of which gives herbs. The color is dark yellow, the aroma gives off an apple, dried fruits, spices, the taste is something like a croissant. The ripe brut (from 5 years old) has fewer vesicles, but with a stronger, complex and very rich taste. Its color is dark yellow, has a brown tinge. The fragrance gives off with dried fruits and fried nuts, sometimes a slice of coffee slips.

There are brut vintage and Blanc de Blanc.

Vintage (Millezim) has the same characteristics as conventional brut, only with a mandatory indication of the year when the harvest of grapes was harvested.

Blanc de Blanc is squeezed exclusively out of Chardonnay. It is, as a rule, fresh wine, preserving the aroma of grapes, with a pleasantly sour taste. Young champagne has a pale yellow hue with a green haze, the age changes color to golden. Young Blanc de Blanc smells like citrus, flowering mint, forest flowers. Aged - has a flavor similar to Cuvée brut.

Champagne brut has its advantages, the most important of which is its very difficult to forge. Foreign additives in wine are drowned most often with sugar. And every counterfeit is sweetened. Dry wines always have their own delicate, exquisite bouquet. You can say that champagne brut is the visiting card of its manufacturer.

This wine also has a positive side in terms of consumption.

• Firstly, it can be combined with almost any dishes, from snacks to dessert.
• Secondly, brut champagne will not bring a heavy hangover. Alcohol in general the easier it is tolerated, the less sugar in it.
• Third, when taking this wine, the problems of the gastrointestinal tract are minimized, since the fermentation process is very low due to the lack of sugar.
• Well, the last, positive factor is the low calorie content of the product.