A French term ("very dry") used to describe the driest champagnes, ciders, or sparkling wines — with less than 15 grams of sugar content per liter.
A French term meaning 'raw' used to designate a dry finish Champagne or sparkling wine. Can be the driest wine made by a producer.
Very dry champagne with little residual sugar.
Literally meaning "rough", "raw" or "crude", this word is used to describe champagne and other sparkling wine that is dry to bone dry. See also dosage. France Wine Glossary- Dallas Bartenders; Beverage Catering
Term generally used to designate sparkling wines that have been minimally sweetened (or not at all) after disgorgement. A brut wine may legally contain up to 15 grams per litre of sugar, however. But the high acid makes it taste drier than it really is.
French for "natura1," driest grade employed for Champagne.
Used to describe sparkling wines that are dry.
Dry, as opposed to sweet.
French term describing the driest of Champagnes or other sparkling wines (although in rare instances there are some sparkling wines made with no sugar added at all, and thus are absolutely "bone dry"). Sugar content in brut wines is generally between .8 and 1.2 percent. In the U.S., the term is sometimes used a bit freely to suggest relative dryness of a sparkling wine, even when the sugar content might suggest otherwise. Top-quality sparkling wines adhere to the standard (and all French sparkling wines do so by law).
(brute) refers to dry Champagne. It refers to brutally dry.
Dry, usually applied to sparkling wines. Commercial brut styles now have a small amount of liquoring added to sweeten the wine somewhat, hence the growth of the term brut-de-brut, suggesting that the wine is fully dry.
Phrase used for dry Champagne or sparkling wine. Brut is the driest wine. Other terms on the scale from driest to sweetest are: Extra Brut, Brut, Extra Dry, Sec, Demi Sec and Doux.
(of champagne) extremely dry
A champagne term meaning 'dry'. Pronounced 'broot.
A general term used to describe dry sparkling white wine. Some commercial brut styles have a small amount of 'liqueur' added to soften the dryness of the palate.
Generally used by sparkling wine producers to describe their driest wine.
A French term used to describe dry white wines especially champagne.
French word used to describe Champagne or sparkling wine which has not been sweetened and therefore tastes dry.
The labeling term for sparkling wine that is dry. The terms "Extra Brut" and "Brut Nature" mean the driest of the dry. To make sure you're thoroughly confused, the term "Extra Dry" means the sparkling wine is a little sweet.
A general term used to designate a relatively dry-finished Champagne or sparkling wine, often the driest wine made by the producer.
The term given to a dry champagne.
Term for dry Champagne or sparkling wine.
Brut is a description meaning that the wine is very dry and typically relates to Cava or other sparkling wines.
Dry (used for sparkling wines)
Dry, usually applied to Champagne and other sparkling wines; indicates less than 1.5 percent residual sugar by volume in Champagne and means greater dryness then the term "extra dry".
This term is used when describing a dry Champagne or sparkling wine.
(brute) the driest style of Champagne
driest designation for a sparkling wine.
a term used to indicate a dry style of sparkling wine/ Champagne.
There is no strict definition for this term in the United States that is used for Champagne and all other sparkling wine. However, it generally refers to a wine that tastes dry. In fact, the wine may well have a dosage (see term) of about 1% sugar. In the European Union, a Brut may well have up to 1.5% sugar or even more.
French for "dry". A style of sparkling wine that has little, or no, residual sugar.
A dry Cava. Butifarra - A type of sausage particularly popular in Catalonia and the Balearics.
A French term meaning "raw"; describes champagne or other sparkling wines around the world that are very dry, containing no more than 1.5 percent residual sugar.
Term used to describe dry Champagne where the dosage is between 0-15 grams of sugar per liter
(France) A term used to describe a dry wine (usually Champagne or other sparkling wine), although even dry wines are not generally devoid of sugar, and there may be up to 15 g/l of sugar added as dosage before final bottling. Terms used to describe Champagne with more sugar include sec (which still means dry) and demi-sec.
A term designating a sparkling wine or Champagne that is bone-DRY to the taste. Brut is dryer than Extra-Dry.
Refers to dry Champagne or sparkling wine.
Brut is a type of Champagne that's very dry – drier than extra dry.
Used by sparkling wine producers to indicate a dry wine; a producer's Brut is always drier than an Extra Dry bottling.
'Extra dry' sparkling wine.
(Broot) - Very dry (unsweet), in specific reference to Champagne.
This is a term that refers to the driest champagnes. Brut champagnes are even drier than formulations labeled "extra dry."
very dry or sugarless, particularly in reference to Champagne.
In the U.S. the FDA describes this as chocolate that does not contain any sugar, though it may contain natural or artificial flavoring. This pure chocolate is intended for cooking as only real fanatics will enjoy this very bitter chocolate substance with a solid cocoa content in excess of 85%.
This refers to the driest type of champagne or other sparkling wines. (very dry sparkling wine