Is that right? Did you really say that?

Brut de brut is my preference for bubbles. I use Pedro Ximinez in a superb Spanish slow-cooked beef cheeks recipe.

I'm a bit of a dry wine fan, too.  I never liked Muscat as too sweet but then again, no-one ever suggested chilled.  A bit of Rum Port used to hit the spot, though.  Not sure that you can get it these days.

@Afraser I like my bubbles brut. Brut de brut. The drier the better. Mmmmm...

If you really like sweet wine, try Pedro Ximenez. It's a sweet sherry tasting like Christmas, I used it for steeping fruit for an ice cream addition for sweet tooths. Personally I like my bubbly brut, but each to her own. 

I've never tried Muscat chilled @Zoffiel. Will give it a go next time I have a bottle.

If you like sweet wine and baileys @Blondy try a decent liqueur Muscat. Its like boozy fruitcake in a bottle.

 I jokingly call it medicinal Muscat, but that has a sad side story. Most of my dear dead friends have liked a tipple. Some have had spectacular dismounts but others have lingered around long enough to have last drinks. When the appetite for rum or fizz has departed, a little bit of cold Muscat in a crystal glass seems to hit the spot. 

@Zoffiel. The sweeter the better for me. I usually end up drinking all of mine because everyone else drinks dry vinegar. Good for me .Lol  I always get gifted the old dry white wine which I end up taking to other people's tables. I did request a bottle of Bailey's for Christmas .Yummy. 

Call it what you want, fizzy plonk is good. Unless it's that awful sweet shit. I mean, really, there is no excuse for making crap wine in this country. Well done. Xxx

Yay for you Fran !@flaneuse

Well done @Flaneuse, well done. Phew!