LOCATION, LOCATION, LOCATION
Forget cornfields and soybeans. In Champagne, France, you'll find vineyards as far as the eye can see. Running up gentle slopes, rolling down others, the vines are all planted to receive the most sunshine possible. This is precious and ancient terroir -- with its deep chalk subsoil -- and the (not-so-secret) secret that accounts for Champagne's uniqueness. Highly restricted and regulated, the blended wine is made from the three grape varieties allowed in the bubbly's production -- pinot noir, pinot meunier and chardonnay.
While there are many lovely sparkling wines produced elsewhere, none can call themselves Champagne. True Champagne comes from only Champagne, France -- and as such, it's the only sparkling wine that can lawfully use the region's name.
HOW SWEET (AND DRY) IT IS
What are you drinking? These names are listed in order from least to most sweet; some categories can overlap.
Extra Brut: Bone dry.
Brut: Very dry; most Champagnes produced are brut and work well as an aperitif or to accompany a meal.
Extra dry: Not as dry as Extra Brut or Brut; Moet & Chandon's White Star Champagne is a popular example.
Sec: Lightly sweet.
Demi-Sec: Sweet; nice with a fruit dessert to end a meal (Veuve Clicquot offers one).
Doux: Very sweet.
CHILL OUT
The ideal temperature to serve Champagne is between 40 and 45 degrees -- achieved by placing the bottle in an ice- and water-filled bucket for 20 minutes or in the refrigerator for three hours.
