I like chocolate and champagne, though not necessarily at the same time. Milk chocolate is best— complemented with salted caramel turns best into bestest. I'm not really fussy about chocolate, except for dark chocolate, which I don't like at all, and if you gave me a choice between Godiva and Lindt, Lindt wins every time. I'm not terribly fussy about my champagnes either, though I can tell the difference between cheap and expensive. Korbel is good when you're counting coins; Moët is a bit more expensive and a sentimental favorite, with Veuve Clicquot coming in a close second there, so cost doesn't really enter the picture. Mumms and Taittingers are very good too. People rave about Dom Pérignon but the truth is I wasn't impressed. Not to my taste at all, I haven't had an opportunity to try Cristal yet, but I wonder if those who rave about it and the Dom see something special in the taste that I don't, or they just want to make an impression on those around them. Ah, well, as the French say, à chacun son goût.
~Elise Skidmore ©2022