ChatterBank0 min ago
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personally prefer brut and if possible a vintage (depth of flavour)
Have you thought about a Pol Roger Demi-Sec? The labelling of champagne between the houses has no consistency so ignore the sec bit with Roger. In fact dry is termed Brut and then the houses add sugar to sweeten wines up to Sec (12pppm) and Demi Sec (50mm) usually but there are differences between the houses
Also Veuve Cliquot do one also called a Demi Sec (and there is an ever richer one called Rich Reserve and Sec (with >50ppm of sucre added) - not easy to find mind you
One that is very nice (not so sweet though and technically not a champagne) is the bubbly from Cloudy Bay in NZ.....its fabulous and falls in your price bracket.
Have you thought about a Pol Roger Demi-Sec? The labelling of champagne between the houses has no consistency so ignore the sec bit with Roger. In fact dry is termed Brut and then the houses add sugar to sweeten wines up to Sec (12pppm) and Demi Sec (50mm) usually but there are differences between the houses
Also Veuve Cliquot do one also called a Demi Sec (and there is an ever richer one called Rich Reserve and Sec (with >50ppm of sucre added) - not easy to find mind you
One that is very nice (not so sweet though and technically not a champagne) is the bubbly from Cloudy Bay in NZ.....its fabulous and falls in your price bracket.
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