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Brut vs Brut Nature, where ignorance is the only winner

Started by Ryan Opaz · 9 months ago

Yesterday, we met with Raventos i Blanc, a winery who’s history and property is directly tied to Cava. I won’t reveal much about the winery, as we’re working on a bodega profile as we speak, but I will say that both their winery and their products are s ... Continue reading »

8 comments

  • Dave

    1 year ago

    I actually perfer the Brut Nature style, but generally the ones that work have a very small amount of sugar (i think they can have up to 2g per litre? with 2-8 for Brut?). With the Raventos reserva level wines, I will prefer the brut nature every time in a blind line up. The Juve y Camps Gran Reserva de Familia Brut Nature is in a similar boat, it also has just a drop of sugar. But your right, in General Brut Nature wines are over the top in terms of acid and the balance is way off.


    Did you try the Gran Reserva de la Finca? Its become my benchmark for top end Cava....
    reply
  • Ryan

    1 year ago

    I've had the Gran Reserva de la Finca, and I think it might be nice with some Oysters or such. But to be clear, Brut Nature has No Sugar added but will at times have up to 2grms naturally occuring sugars. Extra brut sometimes mistaken for Brut Nature can have up to 6grams and Brut up to 15grams.


    The main point though that I wanted to make was this, Drier is not better! Just different. I did like both the top end Gran Reservas, but in the end by itself I'll take the standard one and "...de la finca" with some food!



    Cheers,
    reply
  • Dave

    1 year ago

    Yes, residual sugar post primary fermentation, not dosage. Its interesting that in Champagne you can have up to 6g/l for a Brut-Naturale/Zero Dosage, but I'm not sure if they get that level of ripeness on a regular basis.


    As with most things in wine, its a personal preference thing, so 'better' is not really the right concept. Personally, I prefer a focused razor sharp sparkling to a broader more worked style, so Brut Nature is right up my alley. But then againl, Seco or Semi-Seco can be quite good with a nice bit of cake.
    reply
  • Dave

    1 year ago

    I actually perfer the Brut Nature style, but generally the ones that work have a very small amount of sugar (i think they can have up to 2g per litre? with 2-8 for Brut?). With the Raventos reserva level wines, I will prefer the brut nature every time in a blind line up. The Juve y Camps Gran Reserva de Familia Brut Nature is in a similar boat, it also has just a drop of sugar. But your right, in General Brut Nature wines are over the top in terms of acid and the balance is way off.

    Did you try the Gran Reserva de la Finca? Its become my benchmark for top end Cava....
    reply
  • Wine Scamp

    1 year ago

    Bravo, Ryan, on debunking the Bad Sweet Conspiracy. Frustrating how terrified everyone is of sweet bubbly!
    reply
  • Ryan Opaz

    1 year ago

    I've had the Gran Reserva de la Finca, and I think it might be nice with some Oysters or such. But to be clear, Brut Nature has No Sugar added but will at times have up to 2grms naturally occuring sugars. Extra brut sometimes mistaken for Brut Nature can have up to 6grams and Brut up to 15grams.

    The main point though that I wanted to make was this, Drier is not better! Just different. I did like both the top end Gran Reservas, but in the end by itself I'll take the standard one and "...de la finca" with some food!

    Cheers,
    reply
  • Dave

    1 year ago

    Yes, residual sugar post primary fermentation, not dosage. Its interesting that in Champagne you can have up to 6g/l for a Brut-Naturale/Zero Dosage, but I'm not sure if they get that level of ripeness on a regular basis.

    As with most things in wine, its a personal preference thing, so 'better' is not really the right concept. Personally, I prefer a focused razor sharp sparkling to a broader more worked style, so Brut Nature is right up my alley. But then againl, Seco or Semi-Seco can be quite good with a nice bit of cake.
    reply
  • Wine Scamp

    1 year ago

    Bravo, Ryan, on debunking the Bad Sweet Conspiracy. Frustrating how terrified everyone is of sweet bubbly!
    reply

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