Brut
Dry sparkling wine
Click to access Italian wine glossary pages: A B C D E F G I L M N O P Q R S T U V Z ...
Green Point 1994 Brut ($22.99)
Another excellent candidate for pre-Millennial enjoyment is this fine sparkling wine from South Eastern Australia, produced in the Yarra Valley of Victoria by Moët & Chandon.
Brut: This is one of the most popular types of Champagne in the U.S. and in France; Brut is quite dry. The best grapes are generally reserved for the Brut Champagnes.
Brut (brute)
the driest style of Champagne
Bual (boo-ahl)
grape used to make sweet Madeira ...
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
A term used for Champagne to indicate that the wine is dry.
BURGER
A white-wine grape grown in the central coast of California, a clone of the obscure French Monbadon. Used for blending.
Brut:
French word for dry.
Buttery:
Associated with some white wines,
notably California Chardonnays.
It refers to both flavor and texture or "mouthfeel." ...
Brut: It means dry in Champagne.
Canopy: The foliage of a grape vine
Carbonated: Wines infused with carbon dioxide to make them bubbly.
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
Dry Champagne or sparkling wine.
Buttery
Rich aromas and flavors reminiscent of butter. Usually refers to oak-aged white wines such as Chardonnay or Pinot Blanc.
Brut
Brut is a type of Champagne that's very dry - drier than extra dry.
Burgundy
Burgundy is another area of France world famous for it's wine-growing.
Brut: Used by sparkling wine producers to indicate a dry wine; a producer's Brut is always drier than an Extra Dry bottling.
Bunch Rot: See Botrytis.
Brut
A dry champagne or sparkling wine.
Buttery
A wine with the taste or aroma of butter comes from the wine's contact with yeast during the primary alcoholic fermentation, ...
Brut: A French term used to describe the driest Champagnes.
Burgundy: A prominent French wine region stretching from Chablis in the north to Lyons in the south; Pinot Noir is the grape for red Burgundy, Chardonnay for white.
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
Almost-dry Champagne.
Butter
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".
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.
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.
Bubbler
See Airlock.
Brut: french term used to describe dry champagnes (also used for sparkling wines.)
Bung: The plug that seals the opening of a wine barrel.
Bung Hole: The opening of a wine barrel that allows wine to be added or removed.
Brut (France)
A term used to describe a dry wine (usually Champagne or other sparkling wine), although even dry wines are not generally devoid of sugar, and there may be up to 15 g/l of sugar added as dosage before final bottling.
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: A general term used to designate a relatively dry-finished Champagne or sparkling wine, often the driest wine made by the producer.
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." ...
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: 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.
Brut
A dry champagne or sparkling wine is said to be brut.
Burgundy Bonnes-Mares
Bonnes-Mare wines come from Morey-Saint-Denis and Chambolle-Musigny of France's Burgundy region.
Brut
French word meaning 'bone dry' in *Champagne. Not really used for other wines.
BRUT
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.
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.
Brut - (Broot)
Very dry (unsweet), in specific reference to Champagne.
Web-weaving by Cliffwood Organic Works ...
Brut Nature - (no added sugar) up to 3 g per litre
Extra Brut - up to 6 g per litre
Brut - up to 15 g per litre ...
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.
Brut
Term for dry Champagne or sparkling wine.
Buttery
Refers to a rich flavour and smooth texture, somewhat akin to the oiliness and flavour of butter.
Brut:A general term used to designate a relatively dry-finished Champagne or sparkling wine.
Extra Brut is a new craze for really dry fizz that's best served with food.
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 .
Chandon NV Brut Classic - Napa Valley, CA
We all enjoy classic French Champagne when we celebrate, but these days, a sparkling wine from California is equally pleasing.
Mont-Ferrant Rosé Brut Cava
Big & Bold Red Wines
Recipes: Wines:
Shepherd's Pie ...
Brut French word used to describe Champagne or sparkling wine which has not been sweetened and therefore tastes dry. Bud-break the first stage in the annual growth-cycle of the vine. ^ back to top
C ...
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: 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.
The most popular of these is Brut. The sweetness levels are as follows: Extra Brut: very, very dry, O to .6% residual sugar. Brut: dry, less than 1.5% residual sugar. Extra Dry: off-dry, 1.2 to 2% residual sugar. Sec: lightly sweet, 1.7 to 3.
According to the quantity of sugar added to the dosage, are being obtained Extra Brut, Brut, Sec or Demi-Sec styles.
$$ White - Perrier Jouet Grand Brut Champagne
You might notice the strategy with my white wine selections for the dinner party is to have my wines consumed early in the meal.
Brut nature (.0-.5%) should taste bone dry. Brut (.5-1.5%) should taste dry with no perception of sweetness. Extra Dry (1.2-2.0%) tastes slightly sweet and is a style invented for the American market that "talks dry and drinks sweet.
Champagne and the like - 2005 Nigl Brut de Brut « ENOFYLZ on Central & Eastern European wineries take top honors at international wine competition
Richard on Listing of Hungarian deli shops and bakeries in North America ...
$$ White - Veuve Cliquot Champagne Brut
This is the classic standard for all champagnes. And yes - this is champagne because it was made from grapes grown in Champagne, France.
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).
Second, most sparkling wine is not cloyingly sweet - the level of dryness can be read on the label. Bone dry champagne is labeled 'Extra Brut,' 'Brut Nature' or 'Brut Sauvage.
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..
Oh.
Qualifier, sometimes ambiguity, of various odors, energy of caramel to wood flaring.
BRUT (RAW) ...
Champagnes and sparkling wines range in style from very dry (Natural), dry (brut) and slightly sweet (extra Dry) to sweet (sec and Demi-Sec).
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 ...
A certain earthiness can be appealing; too much makes the wine coarse.
Elegant - Refined character, distinguished quality, stylish, not heavy.
Extra Dry - A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut.
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), "extra dry" (12-20 g) or "dry" (20-35 g).
In sparkling wines such as Champagne, however, the word takes on quite another meaning: sec indicates a relatively sweet wine (Demi-Sec even sweeter), while the driest sparkling wines are referred to as Brut.
 See also: Wine, Champagne, Grape, Region, Red
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