Brut, or "herb," is a term for a dry wine. In the case of a sparkling wine or champagne, the term "brut" is used when there are less than 15 grams of residual sugar per liter. In contrast, the term "dry" is used when a red wine has up to 9 grams of residual sugar and sparkling wines between 17 and 35 grams of residual sugar.
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