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?
What’s Pressoir Cooking
By Edouard
3/9/2021
In my household, we all love Mexican inspired cuisine. The food is simply delicious, with snappy acidity, complex spices and I just can’t get enough cilantro…
Although a Margarita is certainly an obvious option for this chicken recipe, I really believe in pairing white Burgundy with this dish. Preferably a young Meursault whose crisp acidity kind of matches the accents of lime. I also like to think of the saline minerality in the wine that almost works as an extinguisher against the heat from the peppers.
Green Chili Chicken
ingredients
4 pounds boneless skinless chicken thighs
5 tomatillos quartered, husks discarded
2 Poblano peppers, roughly chopped, seeds and stems discarded
2 Anaheim or Cubanelle peppers roughly chopped, seeds and stems discarded
1 jalapeño, roughly chopped, stems discarded
1 medium white onion, roughly chopped
6 medium cloves garlic, peeled
1 tsp cumin
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
Fresh corn tortillas and lime wedges, for serving
Procedure
In an instant pot or traditional pressure cooker, combine chicken thighs, tomatillos, Poblanos, Anaheims, jalapenos, onion, garlic, and cumin. Heat over high heat until gently sizzling, then seal the pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure. Using tongs, transfer chicken pieces out to a bowl and set aside. Add cilantro to the remaining contents of the pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Pull chicken with a fork and return to sauce. Stir gently to combine. Serve immediately with tortillas and lime wedges.