Champagne brut: what is it, how and with what to serve

Probably, no one needs to explain that champagne is a sparkling wine from the same province of France, and not a pop, received by pumping into a bottle of carbon dioxide at the Zolotaya Balka plant. And it does not matter how exactly the manufacturer of the original technology adheres. Even if the bubbles appear in the wine through secondary fermentation, the crystal clearness of the drink will be obtained as a result of the remembrance, and a delicate bouquet and delicious taste - disgorging, it will still not be champagne. More precisely, it will not be called. Blanket, kava, prosecco - depending on the region where berries were grown and sparkling wine was made. But champagne brut - what is it? Let's try to understand this question. The etymology of this word comes from the French "brut". The term has many meanings. One of them crept in and into the Russian language - "brutal". But the main value is uncouth, untreated, untreated. Are all these unflattering epithets applicable to brutu?

History of Champagne

In it, too, many interesting things. Paradoxically, sparkling wines were invented not 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 with technology began to experiment winemakers from other regions. The residents of Champagne were particularly successful in developing sparkling wines. Pierre Perignon, a monk from the Benedictine abbey, Francois from Chalon, a pharmacist, Antoine Miller, who worked for the legendary widow Clicquot, all brought something new and useful in the technology of making a drink. But in the champagne sugar was always mixed, and this to some extent "hammered" the original taste of the wine. This obstacle was eliminated by Victor Lambert. In 1874, he invented a technology of unique fermentation, thanks to which brut appeared. What it is? Champagne, in which no sweetener (liqueur or sugar) is added. Apple acid, contained in the wort, is modulated into the dairy, and therefore the wine does not turn into vinegar. The taste remains fresh, fruity.

Characteristics

While in our country (and throughout the post-Soviet space) they pay homage to semisweet varieties of champagne, in the rest of the world brut is considered a refined and elite drink. Winemakers are making great efforts to make this sparkling wine even drier. So, the house "Laurent-Perrier" produces extra-brut. The specific gravity of sugar in this wine is 0.6 percent. And very much "super-dry" is a natural brute. What it is? Sugar in such a drink should not be more than 0.3 percent. The alcohol content in wine is small (about 9-11%), whereas in sweet grades of champagne the fortress reaches 18%. But after the britle there is no hangover and stomach problems, because the lack of sugar eliminates the process of fermentation. But the main feature of the brute is its rich aroma, rich bouquet and delicate taste.

Varieties

Usually champagne is obtained by decoupage of three varieties of grapes: Chardonnay, Pinot noir and less. The same melange is also used for dry kinds of this sparkling wine. A white brute stands out, Blanc de blancs. It is made exclusively from chardonnay. Therefore, its name translates as "White from white (grape varieties)." The young Blanc de Blanc has a pale straw color with a greenish haze, a fresh citrus aroma and a pleasant acidity in taste. With age it darkens to yellow, and in the bouquet begin to feel notes of homemade baking and nuts. Often on the labels the name "NV brute" occurs. What it is? The term "virgin" means that in a bottle - the wines of different crops. Such drinks more reflect the style of the manufacturer. A millesimal (vintage) variety depends on the climatic characteristics of the year when the harvest was harvested.

How to serve wine brut

Before serving, champagne is usually strongly chilled. The temperature of the drink should not exceed 6-8 degrees. If the bottle is not immediately emptied, it should be put in a pail of ice. Pour brut into the glasses-flute ("flute") or in crystal glasses in the form of an elongated bud of a tulip. This shape of the bowl allows bubbles to play for a long time, and for a man - to fully enjoy the aroma of the drink. Contrary to popular belief that the cork must shoot with a noise in the ceiling, champagne is usually opened with a barely audible clap. So the wine will not "go into stress" and the smell from it will not evaporate. If the bottle is well cooled, carefully remove the bridle and turn the stopper from side to side - the wine should open with ease. Pour it into slightly inclined glasses.

What is served with sparkling brut

Due to its dryness, this wine is suitable for different phases of the feast. It can be served both as an aperitif, and as accompaniment to oysters and other seafood. Not bad brut looks in the company with hard cheeses. It is permissible to serve it to white meat. And certainly brut and fish are created for each other. Traditional "Olivier" with champagne - an indispensable tandem during the battle of the bells. But the dessert brut does not fit. If you are unbearable to accompany the cakes with champagne, then you need to stop your choice on Asti. Do not mix brut with other alcohol, especially distillates. From such a cocktail morning will seem to you not at all kind.