Probably no one needs to explain to anyone that champagne is a sparkling wine from the province of France of the same name, and not the pop obtained by pumping carbon dioxide into a bottle at the Zolotaya Balka factory. And no matter how precisely the manufacturer of the original technology adheres. Even if the bubbles appear in the wine through secondary fermentation, the crystal will become transparent as a result of the remuage, and the delicate bouquet and delicious taste will become degraded, it will still not be champagne. More precisely, it will not be called so. Blanket, kava, glade - depending on the region where the berries were grown and sparkling wine was made. But brut champagne - what is it? Let's try to figure this out. The etymology of this word comes from the French "brut". The term has many meanings. One of them crept into the Russian language - “brutal”. But the main value is the uncouth, unprocessed, unpeeled. Are all of these unflattering epithets applicable to brut?
History of champagne
It also has a lot of interesting things. Paradoxically, sparkling wines were not invented at all in Champagne, but in another French province - Languedoc. The first “champagne” in history is a blanket that was born in Lima in 1535. It was a resounding success, so winemakers from other regions began to experiment with the technology. Residents of Champagne have particularly succeeded in developing sparkling wines. Pierre Perignon, a monk from the Benedictine Abbey, Francois of Chalon, a pharmacist, Antoine Miller, who worked for the legendary widow of Clicquot - they all brought something new and useful to the technology of making the drink. But sugar was always mixed in champagne, and this to some extent “clogged” the original taste of wine. This obstacle was removed by Victor Lambert. In 1874, he invented unique fermentation technology, which is why brut appeared. What it is? Champagne in which no sweetener (liquor or sugar) is added. Malic acid contained in the wort is modulated into lactic acid, and therefore the wine does not turn into vinegar. The taste remains fresh, fruity.
Specifications
While semisweet varieties of champagne are respected in our country (and throughout the post-Soviet space), in the rest of the world they consider brut to be a sophisticated and elite drink. Winemakers are working hard to make this sparkling wine even drier. So, the house "Laurent-Perrier" produces extra-brut. The specific gravity of sugar in such wine is 0.6 percent. And absolutely “super-dry” is a natural brut. What it is? Sugar in such a drink should not be more than 0.3 percent. The alcohol content in wine is low (about 9-11%), while in sweet varieties of champagne the strength reaches 18%. But after a belly there is no hangover and stomach problems, because due to the lack of sugar, the fermentation process is also excluded. But the main feature of brutus is its rich aroma, rich bouquet and delicate taste.
Varieties
Usually champagne is obtained by decoupage of three grape varieties: chardonnay, pinot noir and less. The same melange is used for dry types of this sparkling wine. Standing alone is a white brut, Blanc de blancs. It is made exclusively from chardonnay. Therefore, its name translates as "White of white (grape varieties)." The young Blanc de Blanc has a pale straw color with a greenish haze, the aroma of fresh citrus fruits and a pleasant sour taste. With age, it darkens to yellow, and in the bouquet notes of homemade pastries and nuts begin to be felt. Often on the labels there is the name "NV Brut." What it is? The term “non-vintage” means that the bottle contains wines of different yields. Such drinks more reflect the style of the manufacturer. And millesimny (vintage) varieties depend on the climatic characteristics of the year when the crop was harvested.
How brut wine is served
Before serving, it is customary to cool the champagne strongly. The temperature of the drink should not exceed 6-8 degrees. If the bottle is not immediately emptied, it should be put in an ice bucket. They pour brut into flute glasses (“flutes”) or into crystal glasses in the form of an elongated tulip bud. This shape of the bowl allows the bubbles to play for a long time, and the person can fully enjoy the aroma of the drink. Contrary to popular belief that it is necessary to shoot the cork with a noise at the ceiling, champagne is usually opened with a barely audible pop. So the wine does not "go into stress" and the smell does not disappear from it. If the bottle is well chilled, carefully remove the bridle and turn the cork from side to side - the wine should open with ease. Pour it into slightly tilted glasses.
What is sparkling brut served with
Due to its dryness, this wine is suitable for different phases of a feast. It can be served as an aperitif, or as an accompaniment to oysters and other seafood. They look good in company with hard cheeses. It is permissible to serve it with white meat. And certainly brut and fish are made for each other. The traditional "Olivier" with champagne is an indispensable tandem in the battle of chimes. But brut will not work with desserts. If you really cannot stand the cakes with champagne, then you need to choose asti. Do not mix brut with other alcohol, especially distillates. From such a cocktail, the morning will seem to you completely unkind.