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How does Brut champagne get its name?

For wine lovers, the word “brut” is used to describe the dry, or minimally sweet, style of champagne. But how did champagne – named after the French region where it’s produced – become associated with this word?

The word “brut” champagne first appeared in print in 1846, in an advertisement in The London Times. At the time, most champagne was sweet, and “brut” champagnes were rare. In the early 20th century, the Champagne region was hit hard by two world wars, and many vineyards were destroyed. This led to a decrease in the production of champagne, and an increase in the price. In response, producers began to add sugar to their champagnes to make them more affordable.

In the 1920s, the Champagne growers’ association, Récolteurs de la Marne, began to encourage producers to bottle their champagnes “brut” – without added sugar. This was seen as a way to preserve the quality of the champagne. In the 1930s, “brut” became the standard style of champagne, and has remained so ever since.

The word “brut” champagne is now used to describe any champagne that is dry, or minimally sweet. This style of champagne is the most popular style in the world, and is produced by all of the major champagne houses.

How long does it take to make champagne?

It takes about three years to make champagne. The first year is spent growing the grapes. The second year is spent making the wine. The third year is spent aging the wine in the bottles.

Visit howtomakewinefromgrapes.com to learn more about how to make champage. Disclaimer: We used this website as a reference for this blog post.