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Brut vs Extra Dry

Brut vs Extra Dry
This is our comparison of Brut vs Extra Dry. Enjoy!

We’ve extensively researched these two popular sparkling wine styles to help you pick the best for you.

Brut or Extra Dry refers to the sweetness level of sparkling wine, and it is expressed in grams of sugar per liter, aka g/L, or as a percentage.

Despite the name, Extra Dry is sweeter than Brut. I know, it’s confusing…😅

Our recommendation for Best Value Brut is Veuve Clicquot Brut (Carte Jaune) Champagne N.V. and for Best Overall is Bollinger La Grande Année Brut 2012.

Our recommendation for Best Value Extra Dry is Ruggeri Giall’Oro Prosecco Superiore and for Best Overall is Bisol Cartizze Prosecco Superiore

You’ll find below our recommendation for you. 

Let’s begin with the review!

Wine Selection Overview

Find below our Brut vs Extra Dry wine selection for you where you’ll find our recommendation for you.

Brut Selection

Ca’ del Bosco Franciacorta Cuvée Prestige N.V.

It is clean and delicate on the nose. This wonderful sparkler is full-bodied and toasty on the palate.

Creamy and elegant, with a touch of vanilla and hazelnut on the finish.

Veuve Clicquot Brut (Carte Jaune) Champagne N.V.

Good value for money. Similar wines usually cost 38% more.

Very Good. Light gold color; small bubbles.

Straw on the nose. Quick tanginess on the tip of the tongue initially, then a slow finish. Lemon acidity.

Bollinger La Grande Année Brut Champagne 2012
La Grande Année is a refined, elegant wine with pretty, exotic notes of apricots, peaches, honey, flowers, smoke, and toasted oak.
There is a notable clarity and precision, in a style that is generous and approachable.

Extra Dry Selection

Paladin Millesimato Extra Dry 2019

Bright straw yellow. Fine and lingering perlage.

Clearly fruity with hints of apple, pear and a delicate note of citrus fruit, which delicately expresses flowery hints.

Soft and elegant, with a very pleasant fizziness.

Tangy and lingering, fabulously lively and light at every glass.

Ruggeri Giall'Oro
Prosecco Superiore

It is gently sweet and fresh on the palate, extremely smooth and well-balanced with long and fruity finish.

It has a persistent peerage of fine bubbles and brings  mature golden apples and acacia flowers readily to mind.

Bisol Cartizze
Prosecco Superiore

The color is pale yellow, the perlage is lively, persistent and subtle.

Elegant meadow flowers, pleasantly fruity with hints of apple, pear and peach.

The flavor is fruity, full balanced, with sweetness contained and accompanied by intense fruity and elegant.


Let’s now take a closer look at the difference between Brut vs Extra Dry so that you’ll have enough details to make an informed decision.

#1 - Brut vs Extra Dry: Residual Sugar

The sweetness level of a wine is expressed in grams of sugar per liter, aka g/L, or as a percentage. 10 g/L equals 1% which, if you are interested, represents 6 calories per 5 oz serving. 

Despite the name, Extra Dry is actually more sweet than Brut. A Brut wine will have less than 12 g/L whereas an Extra Dry wine will have between 12 to 17 g/L.

#2 - Brut vs Extra Dry: Sweetness Level for Sparkling Wines

Generally speaking, there are seven sweetness levels for sparkling wines. Their sweetness level depends on the amount of sugar added during the dosage. Here are the sweetness levels:

  • Brut Nature less than 3 g/l.

  • Extra Brut less than 6 g/l.

  • Brut less than 12 g/l.

  • Extra Dry between 12 to 17 g/l.

  • Sec/Dry between 17 to 32 g/l. Despite the name, it’s noticeably sweet.

  • Demi-Sec/Medium Dry between 32 to 50 g/l.

  • Doux/Sweet 50+ g/l. This is the sweetest level.

#3 - Brut vs Extra Dry: Champagne vs Prosecco

The most common Prosecco type is Extra-Dry whereas the most common Champagne type is Brut. So in a way Brut vs Extra-Dry is Champagne vs Prosecco. Let’s take a look at the key differences.

Winemaking Methods

Champagne is usually produced using the Traditional Method or méthode traditionnelle in French. Prosecco is instead usually produced using the Charmat Method (aka Tank or Martinotti Method).

The Traditional Method produces the highest sparkling wine quality albeit at the highest costs, and it’s considered the classic way of producing sparkling wines.  

One of the key differences between Champagne and Prosecco, is the typical bread and biscuit flavors that the Champagne has and which is absent in Prosecco. This is primarily produced by the at least 15 months aging in the bottle that Champagne endures in touch with yeast, aka the lees.  

Taste Profile

Champagne will have notes of apple, pear, lemon, strawberry, brioche, and toast. Expect high acidity, light-body, saline, and creamy sensation on the palate.

Prosecco will have notes of apple, pear, citrus, white peach, honeydew melon, and honeysuckle. Expect high acidity, light-body, and a slightly sweeter taste than Champagne, if you go for Extra Dry.

Food Pairings

The good thing about bubbles is that they are very versatile and go well with many dishes. They also clean the palate very well, so you can pair them with greasy and creamy food too.

Classical pairing is french fries, mac & cheese, oysters, lobster, sashimi, fish & chips, fried calamari, and creamy cheese like Camembert for example. 

Our Verdict

By now you should have a good idea of what to expect from your glass of Champagne or Prosecco. 

Our recommendation is  based on what you’d fancy the most at a particular given moment or event. 

If you are just after some refreshing bubbles in an informal event like an aperitif with friends or just for your own break, then go for Ruggeri Giall’Oro Prosecco Superiore.

If you are after something special go for Bisol Cartizze Prosecco Superiore.

If you prefer a more complex and sophisticated experience and want to treat yourself and your guests, then Veuve Clicquot Brut (Carte Jaune) Champagne N.V. is the obvious choice

If course you are after something absolutely exceptional,  Bollinger La Grande Année Brut 2012 is our recommendation for you, knowing that you’ll not be disappointed.

As always make sure to serve it at the right temperature of 43° – 50°F (6° – 10°C) in a flûte glass so that you can enjoy it at its best.

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