I tried some non-Champagne bubbles (weird, right?) the other week at a party. I did have some Duval-Leroy too, which is always nice for the money. I feel really snobby pronouncing it “luh-wha”, but I think I sound like a rube if I say “lee roy”. Unless I’m trying be ironic, then it’s funny.
The Argyle (Dundee, Oregon) Brut was surprisingly nice. Dry, crisp, a bit yeasty (all the basic stuff). I’ve since learned they have a solid track record of making good sparkling wine. Let’s put it this way, they get 89-92 points depending on who you read. Some guy who works for a distributor will put up a shelf talker at your local liquor store saying he thinks it’s 98 points, so you know it’s legit.
The sparkler from Australia was not my thing though. Nice ruby color, lots of bubbles, but eck, so sweet. I can’t deal with it. I’m learning I like very mild or non-dosage.
I think it’s natural to start out liking flavors that are sweeter, more in line with the candy and sugar you grow up with, but the palate get beats down and your tastes become more “grown up” and you start to seek out subtlety. At least, that’s me.