Yoze,
Yet another example of sweet wines taking over the wine world. It appears that despite what wine snobs, wine critics and the wine media want, the public is actually demanding sweeter champagnes done in the sec and higher styles.
Personally, I love Moet’s Nectar Imperial and Veuve Cliquot’s Demi-Sec. I keep hoping to eventually find a doux or moelleux Champagne that I can jump all over someday.
Has anyone tried Vazart-Coquart’s La Special Foie GRAS sec?
The public always wants sweeter.
I’ve been happily exploring the world of brut zero wines. I am willing to be non-public, and they can take all the sugar from my champagne and put it in Tran’s!
Enjoy your diabetes.
Most Champagnes taste pretty sweet to me.
I thought white zin had already taken over
lol
You are stuck in the 1980s
I had it earlier this year at the winery and was underwhelmed…
Mike
While the Inniskillin sparkling IceWines are overpriced, if you can get a good deal on one, they are a marvelous sweet champagne-styled wine.
I have always felt this, and I have long wondered if this is universal, or if they “sweeten them up” for the US market. Chandon White Star was made specifically for the American market, I believe, and it was horribly sweet. Just another reason I often reach for non-Champers sparkly. Better value, and the flavor profile is frequently more to my liking.
It is an age-old adage in the biz: people talk dry, but drink sweet.
Next you’ll tell me Duran Duran has no hit videos on MTV.
Tran -
Serious question: Do you ever drink a dry wine?
@Robert: I am rapidly developing a liking for Pinot Noir, especially from Burgundy and Germany. Also, I was introduced to Montrachet last night and as an avowed ABC (Anything But Chardonnay) charter member… it just absolutely blew me away. So there is some hope for me yet. A very small one, mind you, but it’s there 
Considering where Champagne started rs wise, one could consider this a going back to tradition movement.
I know someone who like sweet drinks (especially champagne), so I just soda stream her some German Riesling…lol.
“Speaking of Lanson’s decision to launch its sec style White Label (with 32g/l dosage) last year, Beavis says, “We noticed a strong consumer preference for a slightly off-dry style… With a younger audience coming into Champagne and brought up on Prosecco, a lot of new customers have a preference for something slightly sweeter.””
Huh. Huh. Huh. Beavis, you said coming. Huh. Huh.
Tran,
On a more serious note, have you ever let either Moët and Veuve DS warm up close to room temperature?
Are they f*ck.
PR puff.
The few times I have had Demi-Sec, I must say I have never let it get as warm as room temperature as I prefer my sparkling wines to have a chill on them. It’s just personal taste for me. I find them more refreshing that way.