Created in the 1800s by the trailblazers of champagne (Perrier-Jouet and Pommery) who decided to add little or no dosage (sugar) to their wines after the second fermentation. This was world’s apart from the trend of 200 grams added per litre at the time.
Today the term brut signifies that the winemaker has added less than 12 grams per litre while extra brut is under 6 grams.
The category represents close to 90% of all champagnes available in Australia.
These should taste dry with no perception of sweetness, and is incredibly versatile in terms of pairing. It can be matched to anything from oysters to game.
