Why it Matters! Brut, Extra-Brut, or Zero? The Sweetness Levels of Champagne

[@TSchra37]

Finally after 5 decades I understand the sweetness or lack of in Champagne! Thank you!

[@frankiecook923]

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.

[@bigred9428]

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?

[@MrAgbxl]

This is the first explanation I can understand.

[@michaelaw9690]

I'm new to wine and found your video VERY helpful! thank you so much!!

[@carlcadregari7768]

Excellent! Thank you. 🥂🥂

[@lbcasino2346]

Amazing !111 you are awesome

[@lazoqaradaxi5254]

Good Video . thank you,

[@AltiWineExchange]

Glad you enjoyed it, and thank you for watching!

[@dantheman8279]

Good explanation of the sweetness levels, brut pairs well with so much!

[@frankllagas4167]

How much