Dry sparkling wine
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Used by sparkling wine producers to indicate a dry wine; a producer's Brut is always drier than an Extra Dry bottling.
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Regular brut Champagne and sparkling wine is made from a blend of Pinot Noir grapes and Chardonnay grapes that are fermented using the méthode champenoise.
Brut: dry sparkling wine.
Cantina: winery or wine cellar.
Cantine sociale or cantine coopertiva: wine cooperative; wineries owned by group members.
the driest style of Champagne
grape used to make sweet Madeira ...
A term designating a sparkling wine or Champagne that is bone-DRY to the taste.
A quality of finesse and Balance, without heaviness or coarseness. See Elegant ...
Brut-Term for dry Champagne or sparkling wine.
Buttery-Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter.
Brut: It means dry in Champagne.
Canopy: The foliage of a grape vine
Carbonated: Wines infused with carbon dioxide to make them bubbly.
Dry Champagne or sparkling wine.
Rich aromas and flavors reminiscent of butter. Usually refers to oak-aged white wines such as Chardonnay or Pinot Blanc.
Brut - dry (most popular style and very food-friendly)
Extra dry - middle of the road dry, not as dry as Brut (great as an aperitif)
Demi-sec - pretty sweet (pair with fruit and dessert) ...
Brut is a type of Champagne that's very dry - drier than extra dry.
Burgundy is another area of France world famous for it's wine-growing.
Brut -A French term for a very dry champagne or sparkling wine. Drier than extra dry.
Bung -A stopper used to seal a bottle or barrel. Commonly used term for corks.
Butt -An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).
Brut: A French term ("very dry") used to describe the driest champagnes, ciders, or sparkling wines " with less than 15 grams of sugar content per liter.
Brut nature: Totally dry, i.e.: 0 grams of sugar content per liter. (see Extra Brut) ...
Brut—French for "dry". A style of sparkling wine that has little, or no, residual sugar.
Bud Break—The time in early spring when new shoots emerge from the buds on a vine.
Bung—The stopper that goes in the "bung hole" in a wine barrel.
Butter-like flavor in wine created by malolactic fermentation (a secondary fermentation) caused by the presence of diacetyl.
Cabernet Franc ...
Brut: Dry, usually applied to Champagne and other sparkling wines; indicates less than 1.5 percent residual sugar by volume in Champagne and means greater dryness then the term "extra dry".
A dry sparkling wine that leaves a full, cream-like impression on the palate.
Brut de Brut ...
A French word used to describe a dry wine (usually Champagne or other sparkling wine). Other terms used to describe Champagne (with more sugar than Brut types) include sec (which still means dry) and demi-sec.
A term applied to the driest Champagne and other Sparkling Wines. Brut wines are drier (contain less residual sugar) than those labeled "extra dry." Extra Brut denotes a wine that's extremely dry, sometimes totally dry.
Brut: A general term used to designate a relatively dry-finished Champagne or sparkling wine, often the driest wine made by the producer.
Burnt: Describes wines that have an overdone, smoky, toasty or singed edge. Also used to describe overripe grapes.
Brut: what Joe Namath used to push; also, the term for the driest type of sparkling wine, normalIy, in a company's line. It connotes a very, very dry wine.
Brut - Normally reserved for sparkling wine, it literally means "raw" or "bone-dry". It is a French term designating driest (least sweet) grade of Champagne or sparkling wine.
Bung - The wooden or silicone rubber stopper in a wine cask.
Brut. French for 'Dry'.
Buttery. Indicates the smell of melted butter or toasty oak. Also a reference to texture, as in "a rich, buttery Chardonnay." ...
French for ‘Dry'.
Brunello is an offshoot of the Sangiovese grape. It is notable because it is the only grape permitted for Brunello di Montalcino, a rare, expensive, fruity and bold Tuscan red wine.
Brut: This refers to the driest type of champagne or other sparkling wines. (very dry sparkling wine
Buttery: Describes a desirable aroma detectable in quality wines, especially if they have been made using the malolactic fermentation method.
Brut: French term referring to the driest (least sweet) Champagne. Drier than "extra dry."
Bud: Small swelling on a shoot or cane from which a new shoot develops.
Bud break: The action of buds swelling and beginning new growth in spring.
Brut: Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.
Cava: The name for Sparkling Wine (similar to Champagne) from Spain.
Chablis: White wine from the Chablis area of France. Made from Chardonnay grapes.
BRUT: A term used to designate a relatively dry-finished Champagne or sparkling wine, often the driest wine made by the producer.
Brut (Fr.) Label term used mainly for Champagne and other sparkling wines to indicate 'very dry'.
Bush vine Vine grown as a low bush, without a supporting trellis.
Butt Barrel used for ageing Sherry, of 500-650 litre capacity.
A term designating dry Champagne or sparkling white wine - as opposed to a sweet (sec) or semi-sweet one (semi-sec).
A dry champagne or sparkling wine is said to be brut.
Bonnes-Mare wines come from Morey-Saint-Denis and Chambolle-Musigny of France's Burgundy region. This grand cru wine is made from Pinot Noir grapes and is medium to full-bodied in style.
French word meaning 'bone dry' in *Champagne. Not really used for other wines.
French term for ‘Dry'. Refers to dry Champagne or Sparkling Wine. The authorities in the Champagne region of France use this term to denote added sugar.
The action of new vine buds swelling, opening and beginning new vine growth in spring.
Brut: French term referring to the driest (least sweet) Champagne. Pronounce Brut to rhyme with foot. Brut is always drier (less sweet) than "Extra Dry.
Aria Brut Nature Segura Viudas
Very peachy but a little dry for me Read More ...
Korbel Brut Nonvintage (California), Simple, light, and frothy, and the price is certainly right.
Domaine Carneros Brut Vintage (Carneros, California), Sleek and stylish, with a hint of lemon-cream-pie flavor.
Brut - (Broot)
Very dry (unsweet), in specific reference to Champagne.
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Brut. A Champagne or sparkling wine style that is very dry, meaning little or no residual sugar.
Buttery. Descriptor often applicable to Chardonnay that has undergone malolactic fermentation; describes both texture and flavor attributes.
Cage. the wire net over the top of a Champagne bottle ...
Used to describe a sparkling wine that is dry or dryish in taste. See also "sugar levels".
The brut force method; hard to use but satisfying.
If you are a luddite then you probably already have a curated collection of Twist & Pull corkscrews. In fact, you'd probably love to see the largest collection of corkscrews in the world in Rioja at Vivanco ...
Extra Brut is a new craze for really dry fizz that's best served with food.
The EU states that it must have residual sugar content of less than 6g/l. Sparkling wines must have less than 15g/l; Extra Dry between 12-20g.l; Dry 17-35g/l and Medium Dry (Demi Sec) 33-50g/l.
The Pommery Brut Royal mentioned above is aged for two years. Pommery also makes this "Apanage", which is also a non-vintage but is aged for three years. I didn't taste this one blind because I ran out of Champagne flutes (they break easily . my original set of five is down to three .
Brut: The term given to a dry champagne.
Cave (french): Cellar.
Cepage (French): term for grape variety.
Chambrer (French): To allow a wine gradually to reach room temperature before drinking.
Château (French): Term given to a wine-growing property.
Louis Perdrier NV Brut Excellence Sparkling Blend (Vin Mousseux)
How To Taste Wine ...
Rated from extra brut (being the driest), brut, sec, demi-sec and doux (being the sweetest).
Downy mildew: A vine disease, that if not controlled, adversely affects the quality of grapes. Most commonly occurs in warm, humid climates.
Brut or Blanc de Blancs is appropriate as an aperitif or as a reception wine, while Blanc de Noirs or Rosé Champagne pair well with full-flavored main courses and entrees. Sweeter styles may be served with dessert or just prior.
According to the quantity of sugar added to the dosage, are being obtained Extra Brut, Brut, Sec or Demi-Sec styles. It is good to remember Franciacorta Satèn can uniquely be produced as Brut and the dosage used for Pas Dosé does not make use of any sugar.
Brut nature (.0-.5%) should taste bone dry. Brut (.5-1.5%) should taste dry with no perception of sweetness. Extra Dry (1.2-2.0%) tastes slightly sweet and is a style invented for the American market that "talks dry and drinks sweet.
Champagne and the like - 2005 Nigl Brut de Brut « ENOFYLZ on Central & Eastern European wineries take top honors at international wine competition
Richard on Listing of Hungarian deli shops and bakeries in North America
The Hungarian Girl on Fisherman's soup from Szeged ...
Brut is a French term for dry Champagne; extra-dry sparkling wines are actually sweeter than brut; demi-sec refers to a medium-sweet to sweet wine. Trocken is the German word for dry; halbtrocken is half-dry. Secco is Italian for dry, abboccato for slightly sweet.
A good California bubbly, such as Roederer Estate Brut from California. The French and British love to debate whether Champagne improves with age (French: no; British: yes).
Well, dry sparkling wine is called "Brut" which comes from an old French word meaning "rough" or the Latin word brutus, meaning "heavy".
So, wines that are crisp and dry are called "heavy" and wines laden with sugary sweetness are called dry..
Qualifier, sometimes ambiguity, of various odors, energy of caramel to wood flaring.
One calls crudes of the effervescent wines comprising very little sugar (to moderate the acidity of the wine just enough); "Brut zero" correspond to the total absence of sugar.
Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and Demi-Sec). Many sparkling wines are also identified as Blanc de Blancs (wines made from white grapes) or Blanc de Noirs (wines produced from red grapes).
Varichon & Clerc Royal Seyssel Brut Methode Traditionnelle, Savoie, France
Term which is mostly confused by consumers. It indicates that the Champagne is not quite dry and is actually slightly sweet. It is less dry than Brut.
Full of body, high alcohol and flavor; gives a fleshy impression on the palate.
The exception is Champagne. No one wanted to admit to drinking sweet wines, so "Sec" is a term that was adopted for the sweetest style of Champagne. This is why "Extra Dry" is use for the slightly sweet style, and Brut (meaning "raw, rough or unrefined") had to be used for the driest style.
Try light wines with Chinese food. Most Chinese food tends to be delicate and slightly sweet, so the wine needs to be considerate of this. Suitable wines include Riesling, Champagne (demi-sec or brut) and New World Pinot Noirs.
Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive variant. The sparkling variants may contain some Pinot bianco or Pinot grigio wine. Depending on their sweetness, proseccos are labeled "brut" (up to 15 g of residual sugar), ...
Until recently, the winery has been strongest in white wines such as Sauvignon Blanc, Chardonnay and Emerald Riesling, but lately has been producing Cabernet Sauvignons and Merlots of increasing quality and interest. The winery also makes "Brut", a sparkling wine of great charm.
See also: Wine, Champagne, Grape, Sparkling, Sparkling wine