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What are the different classifications of Champagne sweetness, and how do terms like "Brut", "Extra Dry", and "Demi-Sec" reflect their sugar content?
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What are the different classifications of Champagne sweetness, and how do terms like "Brut", "Extra Dry", and "Demi-Sec" reflect their sugar content?
Admin
19 hours, 25 minutes ago
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