Was all champagne originally sweet, until around the 19th century?

Question

Was all champagne originally sweet, until around the 19th century?

Answer 1

Not all champagne, but most of it was generally sweeter than now. I didn't know the answer so I did a little research and found out that the English liked theirs very dry, so for them, champagne producers produced dry champagne. Inversely, Russians liked it extremely sweet so very sweet champagne was made too. The French and other Europeans liked it somewhat in between, but definitely sweeter than now (Americans liked it a little drier than the French but not as much as the English).

Tastes evolved towards drier champagnes and now 80 to 85%  of the champagne sold in France is "brut" so very dry. Some people favor "demi-sec" which is slightly sweeter, but still drier than in the 19th century.

http://www.maisons-champagne.com/bonal/p...

Answer 2

My understanding is that it was generally sweeter than it is today.