While many people will say ‘Brut’ refers to a dry style Champagne, the direct translation is more accurately described as ‘unrefined’ or ‘raw’. In a practical sense, Brut Champagnes taste more dry than sweet as they typically contain sugar levels of less than 15 grams per Litre otherwise known as a 15g/L Dosage. However, dry style (less sweet) Champagnes have gained in popularity over time and now 12 grams per Litre or below is more common.
Brut in a Champagne sense, is best translated as ‘raw’ since very little dosage (additional sugar) is added to Brut Champagnes meaning the wine is in a raw state. Sugar helps mask any deficiencies in the quality of the wine much like when milk is added to black coffee. Back in the early days of Champagne production, the dosage was extremely high (above 100g/L) whereas there has been a trend towards lower and lower dosage Champagnes in a modern sense, especialy in the last few years.
Brut should not be confused with ‘Sec’ which directly translates to ‘dry’ in French and actually contains a higher residual sugar content.
To find out more about Dosage and the different terms that represent expected sugar levels, click the links on this page. They are listed in order from driest (top) to sweetest (bottom).
Nicolas Feuillatte Brut Reserve Particulere NV
Mumm Brut Cordon Rouge NV
One of the most popular NV’s in the world with its distinctive red sash. Don’t expect a flavour bomb or finesse, but this wine does surprisingly well and always increasing in its quality.
Veuve Clicquot Yellow Label NV
Moet Chandon Brut Imperial NV
This is the world’s most popular Champagnes and it has some great flavour for the price, but the brand definitely compensates for the quality of this wine
Pol Roger Brut Reserve NV
Famous for its association with the UK and especially Sir Winston Churchill, one would argue this Champagne house is more English than French.