{"id":4773,"date":"2011-04-18T15:37:04","date_gmt":"2011-04-18T13:37:04","guid":{"rendered":"http:\/\/www.bkwine.gobigtree.com\/?p=4773"},"modified":"2011-08-05T10:04:08","modified_gmt":"2011-08-05T08:04:08","slug":"champagne-brut-nature","status":"publish","type":"post","link":"https:\/\/www.bkwine.com\/sv\/nyheter\/champagne-brut-nature\/","title":{"rendered":"Champagne Brut Nature \u2013 den nya trenden?"},"content":{"rendered":"<figure id=\"attachment_2004\" aria-describedby=\"caption-attachment-2004\" style=\"width: 318px\" class=\"wp-caption alignright\"><a href=\"https:\/\/www.bkwinephotography.com\/image\/I00006U7xPKxE2Tw\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-2004 \" title=\"Flute filled with sparkling wine\" src=\"https:\/\/www.bkwine.com\/wp-content\/uploads\/2011\/04\/bkwine-ah25-247-4758.jpg\" alt=\"Flute filled with sparkling wine\" width=\"318\" height=\"480\" srcset=\"https:\/\/www.bkwine.com\/wp-content\/uploads\/2011\/04\/bkwine-ah25-247-4758.jpg 398w, https:\/\/www.bkwine.com\/wp-content\/uploads\/2011\/04\/bkwine-ah25-247-4758-298x450.jpg 298w\" sizes=\"(max-width: 318px) 100vw, 318px\" \/><\/a><figcaption id=\"caption-attachment-2004\" class=\"wp-caption-text\">Flute filled with sparkling wine, copyright BKWine Photography<\/figcaption><\/figure>\n<p>Torr  champagne kallas ju \u2019brut\u2019 (franska f\u00f6r r\u00e5, of\u00f6r\u00e4ndrad; uttalas <em>brytt<\/em>, med tydligt &#8221;t&#8221; p\u00e5 slutet). Halvs\u00f6t och  s\u00f6t champagne kallas, lite f\u00f6rvirrande, f\u00f6r sec och demi-sec. \u00c4ven om  brut spr\u00e5kligt st\u00e5r f\u00f6r \u201di ursprungsskick\u201d s\u00e5 \u00e4r det socker tillsatt vid  buteljeringen, den s.k. dosage:en, upp till 12 gram per liter. (12 gram  socker \u00e4r ungef\u00e4r tv\u00e5 matskedar, eller en halvfylld espressokopp)  Kanske mer \u00e4n vad man tror?<\/p>\n<p>Under senare \u00e5r har det tillkommit en kategori som \u00e4r \u00e4nnu torrare:  \u201dbrut nature\u201d, ibland kallad brut z\u00e9ro, brut integrale eller annat. Den  mest extrema varianten av detta \u00e4r att inte tills\u00e4tta n\u00e5got socker alls  till vinet. Det har till och med blivit lite an en trendsak. \u201dJu torrare  desto finare\u201d, \u201dsockret d\u00f6ljer kvaliteten i vinet\u201d osv.<\/p>\n<p>I viss utstr\u00e4ckning \u00e4r det givetvis sant att socker kan d\u00f6lja defekter i  vinet, men en aning socker kan ocks\u00e5 bidra till balans och harmoni i  vinet, speciellt om vinet har en h\u00f6g syra, s\u00e5 man ska inte \u00f6verdriva  detta med \u201dtorrt \u00e4r b\u00e4st\u201d. Det b\u00e4sta \u00e4r ju f\u00f6rst\u00e5s att prova, helst  blint, och best\u00e4mma sig sj\u00e4lv.<\/p>\n<p>\u00c4ven om det blivit trendigt med brut nature s\u00e5 \u00e4r det \u00e4nnu ingen  stors\u00e4ljare. \u00c4nnu. 2003 exporterades 180 flaskor till engelska marknaden  (enl CIVC); 2006 var man uppe i 474 flaskor, och 2008 hade det  exploderat till 4770 flaskor. Men j\u00e4mf\u00f6rt med vanlig brut \u00e4r det knappt  ens mer \u00e4n en krusning p\u00e5 ytan: drygt 31 miljoner flaskor brut s\u00e5ldes  2008 i England.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Torr champagne kallas ju \u2019brut\u2019 (franska f\u00f6r r\u00e5, of\u00f6r\u00e4ndrad; uttalas brytt, med tydligt &#8221;t&#8221; p\u00e5 slutet). Halvs\u00f6t och s\u00f6t champagne kallas, lite f\u00f6rvirrande, f\u00f6r sec och demi-sec. \u00c4ven om brut spr\u00e5kligt st\u00e5r f\u00f6r \u201di ursprungsskick\u201d s\u00e5 \u00e4r det socker tillsatt vid buteljeringen, den s.k. dosage:en, upp till 12 gram per liter. (12 gram socker \u00e4r [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[330,195,189,2391],"class_list":["post-4773","post","type-post","status-publish","format-standard","hentry","category-nyheter","tag-champagne-sv","tag-mousserande-vin","tag-statistik","tag-trender"],"_links":{"self":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/4773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/comments?post=4773"}],"version-history":[{"count":0,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/4773\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/media?parent=4773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/categories?post=4773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/tags?post=4773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}