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Difference Between Brut and Champagne

Brut vs Champagne
 

There are many different types of alcoholic beverages such as wine, beer, whiskey, rum, tequila, and so on. While these are all well defined categories of drinks, there are many sub types inside each category that pose a problem for those who are not fond of these beverages but have to consume them in the name of social drinking in parties and social gatherings. Brut and Champagne are two such sub types of wines that create confusion in the minds of people. This is because both wines look exactly the same and the differences, if any lie in their taste that will be described in this article.

Champagne

If there is one wine that reigns supreme among all sparkling wines throughout the world, it has got to be Champagne. This is one wine that commands respect and is held in high esteem by wine lovers all over the world. Champagne is a name given to sparkling wine made with specified grape varieties like Pinot and Chardonnay grown in specified plots in a region of France called Champagne.

Though similar clear wines are being made in many other European and American countries using grapes of different varieties, they cannot be called Champagne. A lover of Champagne can smell the wine from a distance and vouch for its unique and distinct flavor. The sparkling in a Champagne when the cork is unplugged and drink is poured in a dry glass is a result of addition of carbon dioxide gas during the secondary stage of fermentation of the beverage.

Brut

Champagne is being made in France since 17th century. It was in the 19th century that sugar was added for the first time, to make the drink sweet. Not only did people like the sugary taste of champagne, this also helped champagne makers to hide some of the flaws that crept in the drink during the manufacturing process. Sometimes, the grapes did not have the required quality but could be used as the flavor got hidden behind the sweet taste.

While Russians preferred the sweetest of Champagne with lots of sugar, Americans and the English preferred it as dry with the least amount of sugar. The champagne with less sugar, when produced first, was referred to as demi-sec that literally meant half dry. The popularity of this less sugary champagne encouraged more manufacturers to come up with sparkling wines with even less sugar. These wines were called more or extra dry. It was in 1846 that the first sparkling wine without any added sugar was launched. It was initially not liked and called brute because of its severe taste. The style was later termed as Brut, and this extra dry sparkling wine is today one of the most popular forms of champagne.

Brut vs Champagne

  • There is no difference in the making process of champagne and a Brut except that Brut is devoid of sugar called extra dry champagne while champagne contains sugar to make it palatable.
  • Dryness of champagne reflects the amount of sugar in it with extra dry champagne being called Brut.
  • The initial name for dry champagne was brute to reflect the severe taste of the champagne.


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