NV, OR NONVINTAGE
This applies to the vast majority of champagnes, meaning producers can rely on them year after year. They require significant skill and years of reserves to pull off consistently.
Produced only a few times each decade, these can stand on their own without blending. Expect to pay top dollar, but vintage bubbles are well worth the price. Be sure not to drink them too cold (they should be served at 52 to 55 degrees, as opposed to 45 for nonvintage), otherwise their distinctive complexity will be masked.
With elegant salmon-pink tones and sublime richness and finesse, rosés are great for stand-alone enjoyment and pair well with any food.
BRUT ZERO OR BRUT NATURE
Very fashionable, especially among growers, these champagnes are produced without the usual dosage of sugar, resulting in bone-dry, razor-sharp wines tailor-made for raw, briny oysters or hackleback caviar.