40% Chardonnay, 35% Pinot Noir, 25% Pinot Meunier 62% Pinot Noir, 24% Chardonnay, 14% Pinot Meunier
Colour: Cherry-Salmon Colour: Pale copper
Cherry, strawberry, wild raspberry, blackberry, hazelnut, clementine, cherry tomatoes Apricots, apple (red & yellow), brioche, tangerine, peach,
Elegant Luminous, creamy, yeasty with good acidic
Pairs well with mussels in a red wine butter garlic broth Pairs well with Escargot in garlic butter sauce
Both complex in a different way Both complex in a different way

Winner: In a head to head comparison, in several different stemware, it was determined for pure drinkability that Bollinger came out ahead. However, in food pairings it was equally enjoyable depending on what you paired the Champagne with. For example, the Bollinger, being higher in acidity paired better with fatty foods. The creaminess of the Taittinger was the perfect foil for other milder savory food items.  Overall the Bollinger is slightly more expensive but worth the price, therefore the nod goes to Bollinger.

My opinion: Highly recommended for both

Top Pick for both

Tasted: December 29, 2019