When it comes to Brut and Extra Brut champagne, the main difference lies in the residual sugar level of the wine. These terms are used to describe the sweetness or dryness of the champagne, and they are determined by the amount of sugar that remains in the wine after the fermentation process.
Extra Brut champagne is characterized by a very low level of residual sugar, with a maximum limit of 6 grams per liter. This means that the wine is extremely dry and has little to no perceptible sweetness. The lack of sugar allows the other flavors and aromas of the champagne to shine through, giving it a crisp and refreshing taste. It is often preferred by those who enjoy a more austere and less sweet style of champagne.
On the other hand, Brut champagne has a slightly higher level of residual sugar, with a maximum limit of 12 grams per liter. This means that it has a touch of sweetness, although it is still considered a dry wine. The presence of some residual sugar in Brut champagne can help balance out the acidity and add a bit of roundness to the overall flavor profile. It is often the most popular and widely available style of champagne, appealing to a wide range of palates.
It's important to note that the terms “Brut” and “Extra Brut” only refer to the amount of residual sugar in the wine, not the quality or complexity of the champagne. Both styles can be made with high-quality grapes and undergo the same meticulous production methods.
In my personal experience as a sommelier, I have found that the choice between Brut and Extra Brut champagne depends largely on personal preference. Some people enjoy the crisp and bone-dry nature of Extra Brut, while others prefer the slightly sweeter and more approachable character of Brut. It also depends on the occasion and the food pairing. Extra Brut champagne can be a great choice as an aperitif or paired with lighter seafood dishes, while Brut champagne can stand up to richer foods like roasted meats or creamy cheeses.
The difference between Brut and Extra Brut champagne lies in the level of residual sugar, with Extra Brut being drier and more austere, and Brut having a touch of sweetness. It's all about finding the style that suits your taste and the occasion best.