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Brut champagne

How much of an accident it was that Brut champagne was invented is something of a question. It arrived on the market in 1846, thanks to a Frenchman deciding not to sweeten his champagne before shipping it over to London, and the drink was a surprising hit. It gained popularity over the next thirty years until this unsweetened champagne was finally given the name “Brut champagne.”

Since that time, we have started to use not just Brut champagne, but different degrees of Brut as our measure for sweetness in the unsweetened variety of our champagne. A standard Brut has no more than twelve grams of sugar for every liter of champagne, whereas an Extra Brut champagne has half as much – no more than six grams of sugar per liter. Finally, a Brut zero (sometimes also called Brut natural) has three grams or less per liter.

Perrier Jouet was the name of this silly Frenchman who decided not to sweeten his wine, perhaps intentionally and perhaps accidentally giving us Brut champagne. Whatever the reasons he had, he stuck with his game, and one of the major labels that you will see as you become a Brut champagne aficionado is that of – you guessed it – Perrier Jouet.

So for anyone who has a taste for dry wines, this dry champagne offers a lovely, sparkling alternative that may well appease your taste buds. Just be certain that your guests are aware of what they're drinking! If they go to their glass expecting a crisp, sweet, dessert beverage and end up finding this dry, unsweetened drink, they may not realize what a piece of paradise it actually is!

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