The bubbles of sparkling wines and prosecco is what makes this drink the perfect companion for celebrations and parties.
Dry or Extra-Dry or Brut it’s the label of a category of wine that you often see on prosecco and other sparkling wines. It refers to the quantity of natural sugar left in the wine per litre.
Surely it has happened to you, when choosing the right bottle, to read words such as “Dry”, “Extra Dry”, “Brut” or “Extra Brut” on the label. What is the difference and why should you fully understand its meaning?
What do “Dry” or “Extra Dry”, “Brut” and “Extra Brut” mean?
The difference between “Dry”, “Extra Dry” and “Brut” is in the quantity of natural sugar that remains after fermentation, the so-called “residual sugar”.
This classification offers us clues as to whether the product we are evaluating is sweet or not, so that we can choose without fear of making mistakes based on our taste, expectations or need for pairing. Let’s see below the three different classifications and what differentiates them.
What does “Dry” mean?
The classification “Dry” on the label identifies the type of prosecco or sparkling wine capable of giving a pleasant sensation of “sweetness” on the palate, with a residual sugar ranging from 17 to 32 grams per liter. It is important to respect the serving temperature of a Dry, so as to mitigate its spirit without inhibiting its typical fruity notes.
What does “Extra dry” mean?
An Extra Dry is “drier” than the previous one. Its flavour is sweet and soft at the same time, while the perlage is persistent and delicate. So, if you like bubbles a little sweet but not too much, this could be the right choice for you, even as regards prosecco for an aperitif since at the moment it is among the absolute favourites for this time of day. An Extra Dry contains a sugar residue ranging from 12 to 17 grams per litre.
What does “Brut” mean?
“Brut” is a classification that indicates that the product has less than 12 grams of sugar per liter (the lowest concentration). It is slightly fruity and slightly acidic, a strong taste capable of enhancing any dish.
What does “Extra Brut” mean?
An “Extra Brut” has a sugar residue ranging from 0 to 6 grams per litre, and in the mouth it is dry at the right point with marked acidic notes, which makes it perfect to accompany the entire meal.
In conclusion, as we have just seen, the classification takes place on the basis of what is the sugar residue of the product, and already from the indications on the label we can understand whether this is more or less sweet or dry based on our preferences and consumption habits.
Extra-dry means the wine contains a natural sugar residue ranging from 12 to 17 grams per litre. Less than the dry wine which contains between 17 and 32 grams per litre. It also refer to that taste in your mouth where dry is opposite to sweet (in Italian “secco” means dry and it’s opposite to “amabile” in wine classifications.
