Literally meaning "rough", "raw" or "crude", this word is used to describe champagne and other sparkling wine that is dry to bone dry. See also dosage. France Wine Glossary- Dallas Bartenders; Beverage Catering
Term generally used to designate sparkling wines that have been minimally sweetened (or not at all) after disgorgement. A brut wine may legally contain up to 15 grams per litre of sugar, however. But the high acid makes it taste drier than it really is.
French term describing the driest of Champagnes or other sparkling wines (although in rare instances there are some sparkling wines made with no sugar added at all, and thus are absolutely "bone dry"). Sugar content in brut wines is generally between .8 and 1.2 percent. In the U.S., the term is sometimes used a bit freely to suggest relative dryness of a sparkling wine, even when the sugar content might suggest otherwise. Top-quality sparkling wines adhere to the standard (and all French sparkling wines do so by law).
Dry, usually applied to sparkling wines. Commercial brut styles now have a small amount of liquoring added to sweeten the wine somewhat, hence the growth of the term brut-de-brut, suggesting that the wine is fully dry.
The labeling term for sparkling wine that is dry. The terms "Extra Brut" and "Brut Nature" mean the driest of the dry. To make sure you're thoroughly confused, the term "Extra Dry" means the sparkling wine is a little sweet.
There is no strict definition for this term in the United States that is used for Champagne and all other sparkling wine. However, it generally refers to a wine that tastes dry. In fact, the wine may well have a dosage (see term) of about 1% sugar. In the European Union, a Brut may well have up to 1.5% sugar or even more.
(France) A term used to describe a dry wine (usually Champagne or other sparkling wine), although even dry wines are not generally devoid of sugar, and there may be up to 15 g/l of sugar added as dosage before final bottling. Terms used to describe Champagne with more sugar include sec (which still means dry) and demi-sec.
In the U.S. the FDA describes this as chocolate that does not contain any sugar, though it may contain natural or artificial flavoring. This pure chocolate is intended for cooking as only real fanatics will enjoy this very bitter chocolate substance with a solid cocoa content in excess of 85%.