For a long time, highly-dosed champagnes or semi-dries were in fashion. Today the public taste goes to low-dosed champagnes, with less than 0.42 oz of sugar for the brut (12 g) or even less than 0.21 oz for the extra-brut (6 g). The same champagne can appear very bubbly in one flute and flat in another. It all depends on the way the glasses are washed. The bubbles need to cling to thin particles of dust to be visible.