What is the difference between a dry sparkling wine and a normal wine?

It's not clear where the focus of the "difference" is in the question, so I'll give a general answer, you can extract useful information:

First of all, the difference between Champagne and sparkling wine: Champagne is the production area of France's Champagne region of high quality sparkling wines, and only sparkling wines produced in France's Champagne region can be called Champagne. The other regions and countries, even if the quality of the wine is excellent, can only be called sparkling wine.

Then there's the "dry" part of the wine. Dry means very low in sugar. Purely fermented wines are divided into two categories: still wines (such as the common dry red and sweet white wines) and sparkling wines, and these two categories have different ranges of sugar content.

Still wines are divided according to the following criteria:

1. Dry: no more than 4 grams of sugar per liter

2. Semi-dry: 4 to 12 grams of sugar per liter

3. Semi-sweet: 12 to 45 grams of sugar per liter

4. Sweet: 45 grams of sugar or more per liter

Sparkling wines are divided according to the following criteria.

1. Natural: less than 12 g/L

2. Absolute: 12-20 g/L

3. Dry: 20-35 g/L

4. Semi-dry: 35-50 g/L

5. Sweet: more than 50 g/L