Originally Posted by ysolde

I am one of the weirdos who really likes Krug (not a prestige thing -- I actually consistently choose it in blind tastings). OTOH, I know nothing about champagne, so I don't know what it is about Krug that makes it so appealing to me. Given the choice among normal champagnes, I go for Dom. My husband finds it much too dry. So we usually compromise and end up with a Veuve NV rose, which is less dry, somewhat fruity, but the bubbles are still . . . bubbly (I don't know the word I am looking for, sorry).

Since I am not usually one to drink more than a glass, and that only at special occasions (I am not the biggest of creatures), compromise is the name of the game.

But I would love to know what qualities Krug has that make it so different (to my palate, at least).