A Brut Champagne is a dry style. To qualify as Brut, the wine must have less than 15 g/L of residual sugar. While most Champagnes on the market today are a Brut style, historically Champagne was quite sweet, with some topping out at over 150 g/L in the 1800’s – almost as sweet as a dessert wine! (As reference, a Coca Cola is approximately 110 g/L sugar).
Brut Can Also Apply to Sparkling Wine
Also note that the term “Brut” can be used to describe other styles of dry or off-dry Sparkling Wine as well.