Alright, let’s talk about this bubbly stuff, you know, the champagne. Folks always get confused about “extra dry” and “brut,” so let me set the record straight, the way I see it.
First off, don’t let that “extra dry” fool ya. It ain’t dry like a desert, no sir. It’s actually a bit sweeter than the “brut.” Yeah, you heard that right, sweeter! I know, it don’t make no sense, but that’s how them fancy champagne makers do things. Makes a body scratch their head, it does.
See, “brut” champagne, that’s the real dry stuff. It ain’t got much sugar in it, maybe just a pinch, you know? They say it’s got somethin’ like 0 to 12 grams of sugar in a whole liter. Now, that ain’t much sugar, let me tell ya. It’s like a whisper of sweetness, not a shout.
Now, this “extra dry,” it’s got a bit more sugar, maybe 12 to 17 grams in a liter. That’s still not a whole lot, mind you, but it’s enough to make it taste a bit sweeter than the brut. It’s like adding a little spoonful of sugar to your tea, just enough to take the edge off.
- Brut: Dry as a bone, not much sugar.
- Extra Dry: A little bit sweet, more sugar than brut.
So, how do they taste? Well, the brut, it’s kinda crisp and clean, you know? It makes your mouth pucker a bit, like biting into a green apple. The extra dry, it’s a bit smoother, a bit rounder. It’s still got that bubbly fizz, but the sweetness makes it go down easier. It’s kinda like the difference between a tart cranberry and a ripe peach, if you catch my drift.
Now, some folks like the real dry stuff, the brut. They say it goes good with seafood, like oysters and shrimp. I reckon it would cut through the richness of that kinda food, you know? Makes sense to me. If you’re eatin’ somethin’ greasy or salty, that brut champagne will clean your mouth right out.
Other folks, they like a little sweetness with their bubbly. That extra dry, it’s good for parties, you know? It’s kinda festive, and most folks seem to like it. It’s not too sweet, not too dry, just right, like Goldilocks and her porridge. You can drink it on its own, or maybe with some fruit or cheese. It’s pretty versatile stuff, that extra dry.
And let me tell you, it don’t stop at just brut and extra dry. There’s all sorts of other champagnes out there, some sweeter, some drier. You got “dry,” which is actually sweeter than extra dry, go figure! Then there’s “demi-sec” and “doux,” those are the real sweet ones, like dessert wine. My grandpappy used to say those were for after supper, with a slice of cake or somethin’. He had a sweet tooth, that one did.
But for most folks, it’s the brut and extra dry they gotta choose between. And really, it just comes down to what you like. You want somethin’ bone dry and crisp? Go for the brut. You want somethin’ a little bit sweet and smooth? Go for the extra dry. It ain’t rocket science, you know? Just try ’em both and see which one tickles your fancy.
And don’t let nobody tell you different! Taste is a personal thing, like your favorite pair of shoes. What one person likes, another person might not. So, don’t be afraid to experiment a little. Buy a bottle of brut, buy a bottle of extra dry, and have yourself a little taste test. You might be surprised at what you like. And hey, even if you don’t like it, you can always give it to your neighbor, or pour it in the garden, maybe the flowers will like it. Waste not want not, that’s what I always say.
So, there you have it. Brut is dry, extra dry is a bit sweet. Now you can go to the store and pick out your champagne like a pro. And don’t forget to tell ’em old Martha sent ya! They won’t know who you’re talkin’ about, but it’ll make you feel good, like you’re in on a secret.
Tags: [Champagne, Brut, Extra Dry, Sparkling Wine, Wine, Taste, Sugar Content, Beverage, Alcohol, Party Drinks]
