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Which would you choose? (assume $9 price difference per bottle is irrelevant)
Or would you strongly recommend something else? |
| I did a whole test taste once, including dom at some hotel and found out I liked Perrier-Jouët. But I don't like sweet at all. |
I’m a terrible judge. I love sweet dessert wine. |
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None of those in Brut are sweet. Some are a little more austere.
Taittinger, Veuve Cliquot would be my picks. |
| I like Moet but you can’t go wrong with Veuve |
| This would very much boil down to personal taste. You can't go wrong with either. Neither is "better." |
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Vueve over Moet for me but that’s mostly for specific nostalgic reasons.
I assume this is a catering package? Caterers get these bottles at a steep discount from retail and their discount on lesser known houses will be far less. So even if Vueve is 50 in the store and something else is 50 in the store, vueve will be cheaper in the catering package. But if you can go off list why not look at something like a Moncuit extea Brut Blanc de Blanc? Available at MacArthur for 50… https://www.bassins.com/nv-pierre-moncuit-extra-brut-delios-pre-arrival That’s a step above Vueve in my opinion for about the same price (before concessions/promotions of course). |
| Mort, for sure. |
the question is which would you choose |
| Moet Rose |
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I would just like to say how much I am enjoying the autocorrect to "Mort."
Hey, there, honey, I'm Mort, and this is my bubbly. |
| Tattinger, always. |
This is subjective. Both are good. |
| For a half or quarter glass toast? Who cares? |
| Adding: we went to the wine store and got recommended a no-name small producer champagne that was fantastic and turned our party champagne only, for way less than any of the big, highly advertised commercial brands. |