Et tu, Brut? Only if you’re killing ’em with dryness. How brut strength factors into a champagne’s overall rating is where on the scale it falls from dry to sweet, extra brut being the driest with almost no residual sugar, and doux being the sweetest. In between are demi-sec, sec, extra-dry and brut.

What to eat with champagne brut? Anything that needs richness cut with a little acid. Hard cheeses, like Parmesan and aged cheddar, risotto or pasta in cream-based sauces and good old-fashioned potato chips are all good options. 

Use today’s Word of the Day: An American Sparkler