Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Do you have a question for Dr. Vinny? Ask it here...
Dear Dr. Vinny,
It may be a simple question, but what is the difference between Natural and Brut Champagne?
—Harold S., Enterprise, Ala.
It's not as simple you might think. Champagnes and other sparkling wines often have terms on the bottle to let you know how sweet or dry they are. The order from dry to sweet is typically Brut, Extra Dry or Extra Sec, Sec, Demi-Sec and Doux. It's confusing enough that "Brut" is actually drier than "Extra Dry," but to further boggle the mind, some producers break down Brut—the driest of categories—even further, into "Extra Brut" and "Brut Natural." In these cases, Natural will be the driest of the dry, indicating that no sugar at all has been added (referring to the dosage—that addition of sweetened wine or spirit after the sediment is disgorged from the bottle).
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.