Champagne is made using the Methode Champenoise, which requires two fermentations. You can read all about the Champagne "Methode Champenoise" Process if you'd like!

Champagne is stored for drinking just like any other wine - at around 55F, in a dark, damp location, stored on its side to keep the cork from drying out. Champagne should be served at about 45 degrees. A few hours in the fridge should bring the temperature down, but never store any wine for more than a few days in the fridge. Serve your Champagne in tall, narrow-necked glasses, called flutes. Do not use wide-brimmed glasses - they cause the drink to quickly lose both bubbles and flavor.

There are different types of Champagne. Brut is the driest, and the "standard". If you want to get a "great" Champagne, go for a Brut. Extra-dry is less dry than Brut. Sec is sweet, and Demi Sec is even sweeter.

Vintage bottles are, like most wines, from a single year's worth of grapes. Unlabeled or non-vintage bottles are from a blend of years.

For related wines, note that Spain calls its wines of this type Cava, or Cellar. South Africa uses the term Cap Classique or Cape Classic. Germany has Sekt, and of course there's always Asti Spumanti from Italy!

Methode Champenoise - How Champagne is Made