On Sun, 19 Dec 2004 18:55:10 GMT, Puester
> wrote:
> > > Champagne, medium dry.
> > >
> > Any recommendation
> >
> Most California champagne houses make at least one but
> they can be hard to find unless you have a wine store
> with a savvy buyer.

I have two Bev-and-Mo's near me with reasonable selections and the
dept. managers have distinct opinions. <G>

> Google "medium dry champagne" for lots of information.

"Learn it. Use it." Got it.
<G>

> I'm not crazy about champagne; I'd much rather drink
> Prosecco because bone-dry isn't my favorite flavor.

Nor mine... It's one of the prohibiting factors to my enjoying that
particular libation. I don't need something that's going to
violently rip my tongue out by the roots, stomp it into jelly and
then burn my insides like Drano. That sort of ruins the fun of
drinking.

> Some of the California houses offer a really nice comparison
> tasting, taking your taste buds along the route from dry to sweet.

Of the vineyards we've visited specializing in sparkling wines,
differing levels of heartburn were the only things I was able to
compare. (Same with some of the French champagnes...)

The Ranger