Brut

A DRY to very dry Champagne or SPARKLING WINE containing less than 15 grams of sugar per liter (equal to 1.5% residual sugar). EXTRA BRUT is slightly drier than brut.

University of Washington was the first entity in the United States to bring in the famous Dijon clones of chardonnay.

Answer: False.

The University of Oregon in Eugene was the first to bring the Dijon clones (clones are genetic subtypes of a variety) of chardonnay into the United States in the 2000s. The Dijon clones are named after Dijon, the city in Burgundy where France's ONIVINS plant materials laboratory is located. These clones—with such exciting names as 115, 667, and 777—are heralded for their complex flavors and ability to ripen fully in cool climates. Obviously, this was a match made in heaven for Oregon wine country, which has a mostly cool climate.

“What we hear when we eat and drink—even the noises of food preparation, the rattling sounds of product packaging, or loud background music—plays a much more important role [in flavor perception] than any of us realizes. Sound is the forgotten flavor sense.”

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