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.
Alyse comes to her current position as Champagne Specialist representing the family of Moët Hennessy Champagnes, from as she likes to say, “the ground up”. With a BS in Viticulture and Enology from Cornell University, and a post-graduate degree in Hospitality Management, she has gotten exposure to many aspects of the wine industry, and brings a strong background in technical knowledge to the position.
Prior to becoming a Champagne Specialist, Alyse worked as a Beverage Manager & Sommelier, guiding highly successful programs in Manhattan at The Standard and Crosby Street Hotel. Alyse has also been a manager at Fairmont Hotels, helping to position food & beverage programs at The Fairmont San Francisco and the famed Champagne Bar at The Plaza, NYC. Outside of work, Alyse enjoys equestrian sports, downhill skiing, and of course Champagne, her passion. She is pursuing the Master of Wine, and has thus far achieved WSET Diploma Level.
Prior to becoming a Champagne Specialist, Alyse worked as a Beverage Manager & Sommelier, guiding highly successful programs in Manhattan at The Standard and Crosby Street Hotel. Alyse has also been a manager at Fairmont Hotels, helping to position food & beverage programs at The Fairmont San Francisco and the famed Champagne Bar at The Plaza, NYC. Outside of work, Alyse enjoys equestrian sports, downhill skiing, and of course Champagne, her passion. She is pursuing the Master of Wine, and has thus far achieved WSET Diploma Level.
