1996 in champagne. what happened?
by Edouard Bourgeois
November 21, 2025
Ratings for 1996 often use words like "exceptional" and "grandiose," with some comparisons to 1928. What made 1996 objectively unique was the high average potential alcohol (10.3%) combined with high total acidity (10g/litre)—figures rarely seen together. As Charles Philipponnat noted, this is a significant jump from the 9.3% potential alcohol common forty years prior.
Acidity and potential alcohol work together for balance, but typically, when one is high, the other is low. In 1996, both figures were high. Bruno Paillard called it a 'naughty boy' vintage due to its unpredictable nature and the anxiety it caused producers while waiting for acidity levels to drop. However, the result for those with patience is "fantastic."
While acidity is key for aging, the true test is time. Over two decades later, the remaining 1996 bottles reveal which producers succeeded. The best examples are still complex and alluring, where the high acidity is balanced by a wide range of aromas, from brioche to stone fruit. Unfortunately, some other bottlings show only residual acidity, resulting in unbalanced and tart wines.
I recall opening a glorious bottle of 1996 Cristal for my son's birth seven years ago; the wine was still vibrant and charged.
Another fabulous example was made by Krug. As Olivier Krug said, "It’s a year where a good house or a good winemaker will make a good wine... It’s a tricky vintage." Other industry professionals have shared similar sentiments, noting that some vintners either opted out of making a vintage bottling or failed to achieve balance, resulting in wines that are already clumsy or tired.
The 1996 vintage often draws comparisons to its predecessor, 1995. These were the last two great Champagne vintages following the 1988, 1989, and 1990 trio. The 1996s are powerful wines; the best combine weight from ripeness with tension from acidity, providing the interest, complexity, and structure needed for long-term aging.
Interestingly, more houses released 1995 as a vintage Champagne than 1996, with a ratio of roughly 60% (1995) to 40% (1996).
Given its unpredictability, the safest bet for 1996 Champagne remains to go with producers you trust.
While looking for pictures of 1996 Champagne on my IPhone, I also found several other wines from various regions where the 1996 vintage truly shone, as seen in images below;jbgories
What's Pressoir Cooking? Coq au Vin
November 11, 2020
By Jaime Dutton with guest chef Tony Warnke
As we amble into fall, its time to pull out the Dutch ovens and make warming stews and one pot meals. Over the weekend I visited a good friend in the Hudson Valley for a fall getaway. It was such a treat on so many levels to take a little space and breather in the beautiful countryside.
I had the fun job as sous chef to my friend Tony and we prepared a take on Julia Child’s Coq au Vin. Following his directions, I chopped onions and garlic, peeled carrots and cleaned and sliced mushrooms. We picked herbs from his garden and chatted over the bottle of Vacheron Sancerre that we opened during the At Home Session with Jean Laurent Vacheron.
We started cooking around 12pm and placed the lid on the Dutch oven around 3pm when we popped it in a low 250 degree oven where it stewed until we ate dinner around 7pm. Tony accompanied the meal with mashed potatoes and a fresh green salad.
We were spoiled with fantastic wines that Daniel brought and great company. Lots of laughs were shared as we heard Julia chuckling in the background while we cleaned up the mess.
We pretty much followed this recipe from PBS to a t with just a few additions - a bunch of fresh carrots in the end when we put it in the oven and tons of fresh herbs. In addition to the rosemary, we added fresh thyme and oregano.
Bon Appétit!