All Champagnes are made from grapes grown in France's northeastern region, the Champagne province. Most Champagnes are non-vintage: that is, they are made from a blend of grapes from different years, aged in the bottle for 18 months. Vintage Champagne is made with high-quality grapes from the same year; they must be aged three years before they are released.
In addition to classifying Champagne as vintage or non-vintage, 6 classifications are used to refer directly to the Champagne's sweetness:
-Brut: dry, less than 1.5% sugar.
-Extra Sec: extra dry, 1.2 to 2% sugar.
-Sec: medium sweet, 1.7 to 3.5% sugar.
-Demi-Sec: sweet, 3.3 to 5% sugar (Served as a dessert champagne).
-Doux: very sweet, over 5% sugar (Served as a dessert champagne).
Chill the wine in the coldest part of your refrigerator. Open the bottle by twisting off the wire cage over the cork, keeping your thumb over the cork. Keep the bottle at an angle, with the cork pointing away from you. Grasp the neck of the bottle with a dry cloth; with your thumb over the cork, gently twist the bottle. You should feel the cork easing itself loose. Don't go for the dramatic pop: removing the cork should be almost soundless.