My favorite sound in the world is a cork popping. Not just any cork mind you –

I’m talking about the one that has a "pop" of 90 pounds per square inch forcing it from the neck of the bottle (that’s 2-3 times the amount of pressure in a car’s tire!), transforming the emotion and mood in a room instantly.  Of course, it can only be Champagne. This celebratory wine puts the "extra" in front of any "ordinary" moment.

Although bubbly needn’t involve snobbery or expensive bottles, there are some basics one should know first before paying and drinking.

Having answered numerous questions from my food-focused clients during the holidays and after a gorgeous visit to Champagne yesterday with my friend Christian Conley Holthausen (International House Communications Director, Champagnes Piper-Heidsieck & Charles Heidsieck) for a private invitation-only tasting of a dozen 2009 vin clairs (the base wine used to make Champagne before the bubbles are involved), I decided now is the ideal time to address what can seem like an intimidating topic.

Over the next few days I’ll demystify this intoxicating beverage (pun intended) and lay out the essentials simply: how the wine is made, the types of grapes, different "styles", decoding Champagne "wine speak", how to read the label, proper technique for opening, serving suggestions and an interview with Christian and the company’s oenologue along with my tasting notes from the visit above.

If you have always wanted to know more about Champagne or had questions but were too shy to ask, don’t hesitate here.  I'd love to address and include them in the upcoming posts of The Paris Kitchen’s Guide to Understanding Champagne.