Brut Sparkling

While the French tout that “true” Champagne comes only from the Champagne region of France, Americans use the term to apply generally to wines that open with a pop and reward the palate with a froth of bubbles – whether they are created in France, California, or other parts of the world.

Within the broad “champagne” category, the wine is initially fermented much like any other wine, then undergoes a secondary fermentation. Sparkling wines can be made by carbonation (like soft drinks), made quickly in large vats. Classic champagne, on the other hand, is made by the methode champenoise, in which a secondary fermentation creates and traps natural carbon dioxide gas (CO2) in the bottle. These are the bubbles for which sparking wines are known.

How the winemaker handles secondary fermentation determines, to large extent, the final flavors of the wine. The first fermentation produces a traditional (“still”) wine. Before this is bottled, the winemaker introduces a small measure of wine, or sometimes wine and sugar, and yeast. This is the “dosage” (or liquor de triage) and its makeup, along with the final dosage of sugar (if any) prior to final corking, is the winemaker’s carefully-guarded “secret” flavor ingredient in guiding the final taste of the wine.

In the case of Brut Champagne, created in 1876 to meet the British palate, the amount of sugar used in the final dosage is minimal. (On the other hand, Ultra Brut or Natural, has no additional sugar added before the final corking.)

Brut champagne is distinguished by its very clean, pure flavor that some describe as having fresh bread or biscuity flavors (from the yeast). Because it has absolutely no sweet aftertaste, it pairs beautifully with a variety of foods (wedding cake, for example, or sweet and spicy barbecue) and, of course, is perfect all by itself… an explosion of effervescence on the palate that most people find unforgettable.