By Kori ~ August 30th, 2011.
This week’s Wine Word of the Week is brut.
Official definition from Jancis Robinson’s The Oxford Companion to Wine:
Brut is a French word meaning ‘crude’ or ‘raw’, adapted by the champagne industry for wines made without (much) added sweetening or dosage. It has come to be used widely for any sparkling wine to indicate one that tastes bone dry. Technically a brut champagne should contain fewer than 15 g/l residual sugar, a maximum level which, in less naturally acidic wines, would seem medium dry.
Layman’s terms from Kori:
Brut is the most common style of sparkling wine. A brut sparkling wine contains less than 1.5% residual sugar and is considered dry.
Filed under: Wine Word of the Week