What are some of the most common Champagne styles (e.g., Brut, Extra Brut, Demi-Sec), and how do their sugar levels affect their taste and pairing with food?

What are some of the most common Champagne styles (e.g., Brut, Extra Brut, Demi-Sec), and how do their sugar levels affect their taste and pairing with food?
Admin 2 days, 4 hours ago in Champagne
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