The sugar level of an Extra Dry Champagne is lower than that of an Extra Brut Champagne.

Answer: False.

At 1.2 to 1.7 percent residual sugar, by law, an Extra Dry Champagne is slightly sweeter than an Extra Brut Champagne, which has less than 0.6 percent residual sugar. As for Brut Champagne (the most common style)—it must be less than 1.2 percent sugar.

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