The bubbles in Champagne are formed during the second fermentation process when sugar and yeast are added to the wine. This typically occurs in the actual bottle but can also take place in a fermentation tank. The body or sweetness of Champagne is determined by the amount of residual sugar per liter. Champagne is classified as Extra Brut, Brut, Extra Dry, and Demi-Sec. Extra Brut Champagne is extra dry and contains 0.0-0.5% of residual sugar per liter. Brut Champagne is dry and contains 0.5-1.5% of residual sugar per liter. Extra Dry Champagne is middle of the road dry and contains 1.2-2.0% of residual sugar per liter. Demi-sec Champagne is pretty sweet and contains 3.3-5.0% of residual sugar per liter. Champagne typically has bouquets / flavors of apple, citrus, toast, butter, pear, strawberry, and vanilla. Champagne pairs well with a variety of appetizers, caviar, mild and strong cheese, spicy Asian food, chips, popcorn, nuts, Mexican food, and pizza that is light on tomato sauce.
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