Dry Champagne contains 17 to 32 grams of residual sugar per liter ... and they provide mature contrast to high-fat meats and cheeses like rich foie gras and funky sheeps' milk Roquefort.

Splashing out on a celebratory bottle of bubbly and want to understand your terms? We explain the difference between Brut and ...

The less dosage, the drier the Champagne. And while the Brut category allows for between 0 and 12 grams per liter of residual sugar, even wines at the high end of the spectrum taste perceivably dry.