10 Champagne facts to impress your friends with

Brits are credited for persuading the Champenois to increase brut production after World War One due to their preference for a dryer style of fizz.

Early in on the trend was Perrier-Jouët, which launched its lightly dosed ‘Cuvée K’ in 1846 specifically to appeal to British palates. Breaking with tradition at a time when Champagnes regularly contained up to 40% sugar, Cuvée K was dosed at a sugar level of less than 5%.

By Lucy Shaw

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