Champagne Brut is dry, sparkling wine from the Champagne region of northern France. Champagne of any color can be brut, both the standard white and Rosé. It is made from the classic Champagne Blend (typically Chardonnay, Pinot Noir and Pinot Meunier) but in theory can also include the four lesser-known Champagne varieties: Pinot Blanc, Pinot Gris, Petit Meslier and Arbane.
The French word brut translates roughly as “raw”, and in this sense it indicates a wine sold without a significant addition of sweetness (dosage). In practice, almost all brut Champagnes do receive a small addition of sweetness at the disgorgement stage. Nowadays, the terms “Brut Nature” and “Zero Dosage” are used to indicate Champagnes with no dosage at all. Even these may not be bone dry.
As well as both colors, Brut wines can be non-vintage or vintage Champagne, Blanc de Noirs or Blanc de Blancs. In all cases Brut versions are the most common by far.
The laws governing Champagne wine labels define brut wine as “containing less than 15 grams per liter of sugar”. This same definition is reflected in E.U. law, and applies to sparkling wines from all European countries. In non-sparkling wines, which lack Champagne’s sparkle and high acidity, this much sugar would leave the wine perceptibly sweet.