WineBoard
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.