Taittinger NV - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: TASTING NOTES & WINE SPECIFIC FORUMS (https://www.wines.com/wineboard/forum-200.html) +--- Forum: Champagne/Sparkling Wine (https://www.wines.com/wineboard/forum-20.html) +--- Thread: Taittinger NV (/thread-21904.html) |
- hotwine - 09-16-2011 Anyone had this lately? Seems to have gone over to the dark side, with a bit of RS and lacking the crisp acidity I've come to expect. Maybe just an "off" bottle, but seems too much like Clicquot for comfort. - TheEngineer - 09-17-2011 Nope you are right at least on the Residual sugar side. I had one just before I went to France and when I tasted the "french version", it tasted more balanced and more crisp. So I asked the people there and they confirmed that the US gets a larger dosage of sugar than other countries...... - hotwine - 09-17-2011 Dang! Now have got to find another fav. - hotwine - 10-09-2011 Can anyone recommend a champers to replace the now-corrupted Tait? Dry, crisply acidic, and less than $50.... Tankee. - Kcwhippet - 10-10-2011 You might want to give the Billecart-Salmon Blanc de Blanc a try. It may a bit over $50, but still give it just one try. - hotwine - 10-10-2011 Thanks Bob, will do. |