Extra Brut is an ultra-dry style of that's best served with food.

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The EU states that it must have residual sugar content of less than 6g/l. Sparkling wines must have less than 15g/l; Extra Dry between 12-20g.l; Dry 17-35g/l and Medium Dry (Demi Sec) 33-50g/l.

While an increasing number of Extra Brut Champagnes have come on the market, Champagne expert Tom Stevenson is not a fan and says: ‘Sugar brings finesse and enables further ageing.

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