Brut is a dry sparkling wine. The amount of sugar in it is reduced to a minimum or zero, usually its level is 0.3%. ... By the way, brut has several varieties, such as brut, extra brut, brut nature, which show how little sugar is in wine.
Brut is a dry sparkling wine. The amount of sugar in it is minimized or zero, usually its level is 0.3%.
Champagne brut is a dry sparkling wine with a small amount of sugar. Its trick is berry sourness. It is not interrupted by the sweetness, so the champagne has a pronounced fruity-citrus notes and an apple aftertaste.
Dry sparkling wine is divided into several types. Between themselves, it differs in the amount of sugar in the drink:
- classic brut - 0.6-1.5%,
- extra brut - 0.3-06%,
- brut nature - no more than 0.3%. Such champagne is held in high esteem by gourmets: it fully reflects the true taste of sparkling wine.
What do they drink brut champagne with?
Champagne brut is an aperitif (a mild alcoholic beverage) that is served before main courses. It harmonizes with seafood, emphasizes the taste of light salads, complements pizza, sharpening the taste of mozzarella or parmesan. Brut goes well with pork, beef and poultry.
Drinking champagne with dessert is also an option. Fruit puddings, nut cakes, and jam ice cream only add to the aftertaste of the wine. The main thing is that desserts do not contain acid, like an orange, or sweets, like chocolate.
Champagne is served at the table chilled to 8-12 ° C. This is easier to do in an ice bucket. It cools the drink faster and keeps it cold longer.
Brut opens the bouquet in elongated champagne glasses. In them, it shines with might and main with its taste facets, retains the foam and the "play" of bubbles longer.
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How champagne is made
More than three hundred years ago, the monk Pierre Perignon came up with a way to make white wine from red grapes. This method has improved over time and became the basis in the production of champagne.
The drink of the gods is made from three grape varieties:
- white Chardonnay,
- and the reds - Pinot Noir and Pinot Merier.
For greater acidity, the berries are picked unripe. To obtain white wine, the juice is squeezed out so that it does not come into contact with the cake and the skin of the berries. They color the wine and give it astringency.
For the wine base, the juice is placed in fermentation barrels. Over time, technologists mix wines of different yields to improve the taste, add sugar and yeast to re-ferment. This process is called champagne wine.
Then the "future" champagne is bottled and left in a horizontal position for a second fermentation. The wine ferments and matures on the lees for more than a year and longer.
- During fermentation, yeast (protozoan fungi) "eat" sugar, release alcohol and carbon dioxide. In a sealed vessel, he has nowhere to go, so the gas dissolves in the wine.
- The pressure inside the bottle rises to six atmospheres. This is 3 times more than in a car tire. Then, when we uncork the plug, the gas will burst out and float up in bubbles.
During the fermentation period, the bottles are placed with their neck down, gradually increasing the angle of inclination. This is done so that yeast sediment accumulates. Then it is removed.
A mixture of sugar and wine is added to the bottles and corked. Then the champagne is aged for several more months, and delivered to store shelves.
How many degrees in champagne
There is little sugar in brut, so the alcohol concentration is not high - only 9-13 °. For sweet sparkling drinks it is higher - up to 19 °.
What is the name of the champagne cork
The neck of the bottle is sealed with a cap made of nylon or cork oak bark. The bark plug sits tighter and holds carbon dioxide more reliably. In addition, it enhances the aroma of the wine.
A muzzle is put on top of the cork (in French, champagne wire is called muzlet). Now it is thin and delicate, but before it was made of thick wire. The hussars opened the champagne with a dashing blow of a saber, and ordinary people had to fiddle with wire cutters.
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