What is Brut Champagne?

 What is Brut Champagne?

Champagne is a sparkling wine that has come to be synonymous with celebration and luxury. The region in northeastern France that produces the world's finest sparkling wines is known as Champagne, and the wine that is produced there is also known as Champagne. One of the most popular styles of Champagne is Brut, a term that refers to the level of sweetness in the wine. In this article, we will explore the history of brut champagne, how it is made, and why it is so highly prized.

History of Brut Champagne

Champagne has been produced in the region of Champagne for over 300 years, and champagne has been around for almost as long. The term brut was first used in the early 19th century to describe Champagne that was drier than the other popular styles of the time, which were known as doux (sweet) and demi-sec (semi-sweet). At the time, the French aristocracy preferred their Champagne to be sweet, so Brut was considered a radical departure from tradition.

It wasn't until the mid-20th century that Brut Champagne became the most popular style of Champagne worldwide. In the 1950s and 1960s, Champagne houses such as Moet et Chandon, Veuve Clicquot, and Taittinger began producing brut Champagne in large quantities and marketing it to a wider audience. The popularity of Brut Champagne continued to grow throughout the 20th century and into the 21st century, and it is now the most widely consumed style of Champagne in the world.

How Brut Champagne is Made

Brut Champagne is made using the traditional method, which involves a secondary fermentation in the bottle. The process begins with a base wine, which is made from a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes. The grapes are harvested by hand and pressed immediately to extract the juice, which is then fermented in stainless steel tanks.

After the first fermentation is complete, the base wine is blended and bottled with a mixture of yeast and sugar, known as the liqueur de tirage. The yeast and sugar cause a second fermentation to occur in the bottle, which produces carbon dioxide and creates the bubbles in the Champagne. The bottles are then aged on their lees (the dead yeast cells that remain after fermentation) for a minimum of 15 months, although some Champagne houses age their Brut Champagnes for much longer.

After ageing, the bottles are riddled, or turned by hand, to move the lees to the neck of the bottle. The neck of the bottle is then frozen, and the sediment is expelled in a process known as disgorgement. The Champagne is then topped off with a mixture of wine and sugar known as the dosage, and the final cork is inserted.

Why Brut Champagne is So Highly Prized

Brut Champagne is prized for its balance of acidity, sweetness, and flavour. The dryness of Brut Champagne allows the flavours of the grapes to come through, while the bubbles add a refreshing effervescence to the wine. The ageing process gives Brut Champagne a complex and nuanced flavour profile that can include notes of brioche, almond, honey, and citrus.

Brut Champagne is also highly prized because of the labour-intensive and time-consuming process that is used to make it. From hand-harvesting the grapes to riddling the bottles, every step of the process is done by hand. The ageing process, which can take several years, allows the wine to develop its signature flavour and aroma, and the disgorgement process ensures that the wine is clear and free of sediment.

Finally, Champagne is highly prized because of its association with celebration and luxury. Brut Champagne is often served at weddings, New Year's Eve celebrations, and other special occasions, and its high price tag reflects its status as a luxury item.

Buying and Serving Brut Champagne

Brut Champagne is available from a wide variety of producers and at a range of price points. Some of the most famous Champagne houses, such as Dom Perignon and Krug, produce Brut Champagne that can cost several hundred dollars per bottle. However, many smaller producers make high-quality brut champagne at more affordable prices.

When serving Brut Champagne, it is important to chill the bottle before opening it. Ideally, the Champagne should be chilled to around 45–50 degrees Fahrenheit, which is cooler than a typical refrigerator temperature. This will help bring out the flavours of the wine and make it more refreshing to drink.

Brut champagne is typically served in tall, thin glasses known as flutes. The shape of the glass helps preserve the bubbles and allows the aromas of the wine to be more easily detected. When pouring the Champagne, it is important to tilt the glass slightly and pour the wine down the side of the glass to prevent excessive foaming.

In addition to being enjoyed on its own, Brut Champagne can also be paired with a variety of foods. Some classic pairings include oysters, caviar, and smoked salmon, but Brut Champagne can also be served with a range of other dishes, from sushi to roasted chicken.

Conclusion

Brut Champagne is a sparkling wine that has been celebrated for centuries for its elegance, complexity, and association with luxury and celebration. From its humble beginnings as a departure from the sweet Champagnes favoured by the French aristocracy to its current status as the most widely consumed style of Champagne in the world, Brut Champagne has undergone a fascinating evolution. Whether enjoyed on its own or paired with food, Brut Champagne is a wine that is sure to add sparkle to any occasion.