Originally Posted by StewieMac
LapLap,
I'm with you on the magnums - the lower ratio of air to wine means that they tend to mature more slowly, but that doesn't really make much of a difference if it's NV to begin with. And magnums do make much more of an impression
and regarding blancs de blanc generally, I think that the fact they're made from only a single grape variety tends to give them more individual flavour than a blend, which means that you'll either *really* like it or .....
You and
Funster have given me an idea... keep some fruit pulp handy in case anyone does take a dislike to it. Once they've all taken the obligatory toasting sip, I'll make sure guests can add a dash of white peach or passion fruit to make it more palatable rather than risk having to negotiate a gently undulating room of half full champagne flutes in tiny clogs and floor length sleeves!