How should Champagne be stored and served to ensure optimal taste and quality?
What are the primary grape varieties used in the production of Champagne, and how do they contribute to the wine's flavor profile?
How does the traditional méthode champenoise differ from other methods of sparkling wine production, and why is it significant?
Can you describe the different styles of Champagne, such as Brut, Extra Brut, and Demi-Sec, and how they vary in terms of sweetness?
What are the regulations and requirements that a sparkling wine must meet to be labeled as "Champagne," and why is the geographic origin important?
How does the aging process affect the taste and quality of Champagne, and what role do the lees play during this process?
