"Brut Champagne, the most popular category of dry sparkling wine, contains zero to 12 grams per liter of residual sugar. Within the brut sector is the subcategory extra brut, a far drier zero to 6 grams per liter of residual sugar."
"Brut Champagnes are the driest category, and tend to be high in both acidity and carbonation. Brut Champagnes also have milder, more understated tasting notes than dry or sweet varieties, making them wildly versatile for food pairings."
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