When it comes to champagne, the terms “natural” and “brut” both refer to the level of sweetness in the wine. However, there are some differences between the two that are worth exploring.
1. Sugar Content: The main difference between natural and brut champagne lies in the sugar content. Brut champagne is considered dry, but still contains a small amount of added sugar. On the other hand, natural champagne, also known as “Brut Nature” or “Zero Dosage,” is completely devoid of any added sugar. This means that natural champagne is the driest of all.
2. Taste Profile: Due to the absence of added sugar, natural champagne tends to have a more austere and crisp taste compared to brut champagne. It showcases the pure expression of the grapes and the terroir, without any sweetening elements. The lack of sugar allows the acidity and minerality of the champagne to shine through, making it a favorite among enthusiasts who appreciate a more restrained and focused flavor profile.
3. Aging Potential: Natural champagne often ages exceptionally well due to its high acidity and low sugar content. The absence of added sugar allows the wine to develop complex flavors and aromas over time. On the other hand, brut champagne, with its slightly higher sugar content, may not age as gracefully as the natural counterparts. However, this may vary depending on the individual champagne and its specific characteristics.
4. Food Pairing: The dryness of both natural and brut champagne makes them versatile when it comes to food pairings. However, their different sugar levels can affect the pairing options. Natural champagne's crispness and acidity make it an excellent choice to accompany oysters, seafood, or lighter dishes that require a refreshing and palate-cleansing wine. Brut champagne, with its touch of sweetness, can work well with a wider range of foods, including richer dishes, cheeses, and even desserts.
5. Production Methods: The production methods for natural and brut champagne are generally the same. Both undergo the traditional champagne method, which involves a second fermentation in the bottle to create the bubbles. The main difference lies in the dosage, the addition of a small amount of sugar and wine to adjust the sweetness level. Natural champagne skips this dosage step altogether, while brut champagne receives a minimal dosage.
6. Labeling: The labeling of champagne bottles can vary depending on the producer and the region. In some cases, you may come across terms like “Extra Brut” or “Extra Dry,” which can add to the confusion. Extra Brut is even drier than regular Brut, while Extra Dry actually has a touch more sweetness. It is important to pay attention to the specific labeling and the sugar content indicated on the bottle to understand the sweetness level accurately.
The main difference between natural and brut champagne lies in the sugar content. Natural champagne is the driest, with no added sugar, while brut champagne contains a small amount of added sugar for a slightly sweeter taste. The choice between the two depends on personal preference and the desired flavor profile for different occasions and food pairings.