Originally Posted by RayInUT
Use either WLP300 or WYeast 3068 Weihenstephan (they are both the same yeast).
I'll second this one. I have batches in the cellar now with 3068, Nottingham, Lalvin EC-1118, S-04, Nottingham, Cotes de Blanc, and wild yeast, and so far the Wyeast 3068 is the tastiest and most interesting, along with the wild yeast. The EC-1118 is great, too, but very clean and champagne-like.