Finally after 5 decades I understand the sweetness or lack of in Champagne! Thank you!
@frankiecook9234 жыл бұрын
Great video Julien! A small technical point: wines with 0 - 6 g/L can still be labelled as Brut if the producer desires, as well as 6 - 12 g/L. Of course, they are more likely to be labelled as Brut Nature / Extra Brut.
@bigred942811 ай бұрын
Until just a few years ago, one could easily find dry, extra dry and brut champagne. However, it is nearly impossible to find anything but brut -- just more cost cutting, I suppose. As for me, Brut is short for BRUTAL, because it hurts my tongue so much. I'd like to know the actual difference in acidity. I also prefer the saucer champagne glass. The flute means the wine foams up too much and makes it difficult to swallow. It is not just me, either. I see posts all over the internet complaining about the same thing. Also, I have seen elsewhere that extra brut is sweeter than brut, but not as sweet as extra dry. Do terms vary by country?
@MrAgbxl3 жыл бұрын
This is the first explanation I can understand.
@michaelaw96902 жыл бұрын
I'm new to wine and found your video VERY helpful! thank you so much!!
@carlcadregari77684 жыл бұрын
Excellent! Thank you. 🥂🥂
@lbcasino23463 жыл бұрын
Amazing !111 you are awesome
@lazoqaradaxi52543 жыл бұрын
Good Video . thank you,
@AltiWineExchange3 жыл бұрын
Glad you enjoyed it, and thank you for watching!
@dantheman82792 жыл бұрын
Good explanation of the sweetness levels, brut pairs well with so much!