What are some of the legal and geographic requirements that a sparkling wine must meet to be labeled as "Champagne"?
How does the aging process affect the taste and quality of Champagne, and what distinguishes a vintage Champagne from a non-vintage one?
Can you explain the importance of dosage in Champagne, and how does it affect the sweetness level and overall character of the wine?
What are the primary grape varieties used in the production of Champagne, and how do they influence the flavor profile?
How does the traditional method (méthode champenoise) of producing Champagne differ from other sparkling wine methods?
What are the main differences between Brut, Extra Dry, and Demi-Sec Champagne in terms of sweetness and flavor?
How has the Champagne region's terroir contributed to its designation as a UNESCO World Heritage site and its influence on Champagne production?
What is the significance of vintage versus non-vintage Champagne, and how does it affect the wine's quality and aging potential?
What differentiates Champagne from other sparkling wines in terms of production methods and geographical indication?
How does the aging process of Champagne affect its flavor profile and quality?
