Brut: what is it?
Among domestic consumers of champagne, there are quite a few fans of a sparkling drink of the brut class. Some even consider it an unimaginable sourness.What is it - champagne brut? Let's understand!
A bit of history
It is believed that the original "father of the brutal" asDrink is Victor Lambert, who in 1874 developed a technology of wine fermentation, which allows to convert malic acid into dairy. So there was a grade of the most dry champagne with the minimum content of sugar in it.
According to the definition of champagne on the level of sugar content there is:
- natural brut - wine either without sugar at all, or with its content of 0.3% (only three grams of sugar per liter of wine);
- extra brut - sugar to 0.6%;
- classic brut - up to 1.5%.
The latter is most common as dry champagne wine.
Advantages of the drink
First of all, what is brut? It is the visiting card of any factory producing champagne. Because its unique delicate exquisite taste is almost impossible to forge! Roughly speaking, by how good brut, real connoisseurs determine the quality of production as a whole.
A number of positive qualities: compatibility with many snacks and desserts, no problems with digestion and a morning heavy hangover, as well as low caloric content of the product.