The pop of the cork signals that it's time to get bubbly.
If someone is said to have Champagne taste on a beer budget, it means he likes high-end things he can't afford. It also highlights Champagne's reputation as being something special, a celebratory beverage. But Bruce Sanderson of "Wine Spectator" notes that just like still wine, Champagne pairs with certain foods perfectly, and there's no reason not to serve it with the meal. Once you're familiar with Champagne terminology, you can make more informed pairings.
What Is Champagne?
Champagne is a very specific name for a very specific type of sparking wine. It must come from the Champagne region of France --- and be capitalized, like the area name --- and the winemaker must make it using the rather extensive methode Champenoise. Other types of sparkling wine in France include cremants and mousseux. Common names for Italian sparkling wines include prosecco and asti; in Spain, they're called cava. If you're not referring specifically to Champagne, the best bet is to use the term "sparkling wine."
Sweetness
The most common taste qualifier you'll see on labels of sparkling wine is "brut." This means that the beverage has less than 15 grams of sugar per liter. There are two variations that are even less sweet than this: extra brut, with less than 6 grams of sugar per liter, and brut natural or brut zero, with less than 3 grams. On the sweeter side are four categories: extra sec or extra dry, with 12 to 20 grams of sugar per liter; sec, with 17 to 35 grams; demi-sec, with 33 to 50 grams; and doux, which has more than 50 grams of sugar per liter.
Vintage
The vintage of a wine refers to when the grapes were harvested. Sparkling wine is rarely the product of one season's worth of grapes, which makes it non-vintage. To call a sparkling wine vintage, the winemaker has to make it using at least 85 percent grapes from that vintage year. If the grape harvest makes for an exceptional Champagne, the vintner might want to make more centered on that year.
Color
The best Champagnes are made from chardonnay and/or pinot noir grapes. For sparkling wines that are not made using the methode Champenoise, the winemaker might use lower-quality reisling or chenin blanc grapes. In any case, your typical white sparkling wine uses just the insides of the grapes, which are colorless. For rose, or the whimsical "pink Champagne," the winemaker allows the juice of grapes with dark skin to soak with the dark peels for a period of time. In addition, he might add a hint of red wine to the vintage, which lets him maintain the same color of wine from year to year.
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