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 Drinking
Grilled Chicken Skewers
By Edouard
Ginger Honey Chicken Skewers
Recipe courtesy of Food Siblings Kitchen
Here is a simple recipe yet perfect crowd pleaser for a summer party in your backyard. Grilling marinated food is one of my favorite things to do. I particularly enjoy the combination of the charred flavor with the accent of citrus and ginger in that dish, and it makes it super fun to pair with wine.
My favorite associations:
Champagne Marie Courtin Resonance Extra-Brut (Delicious Blanc de Noirs with energy and depth)
Occhipinti Il Frappato 2014 (I’ve always liked Sicilian wines and the reds from the Frappato can be very pure and fresh. Occhipinti is certainly a reference and 2014 a terrific vintage)
INGREDIENTS (4-6 servings)
3 medium cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 lbs. of boneless, skinless chicken thighs (or breasts)
1 lemon, zested and juiced
1/2 inch of fresh ginger, grated
1 teaspoon honey
salt and pepper
1 pint cherry tomatoes
1/4 cup fresh basil, finely chopped
1/4 fresh parsley, finely chopped
1 tablespoon rice wine vinegar
PROCEDURE
Set half the burners on a gas grill to medium heat setting, cover, and preheat for 10
minutes. If using bamboo skewers, set in a large baking dish enough to cover skewers
with water and let soak. While grill preheats, whisk together garlic, oil, lemon zest and
juice, ginger, honey, salt and pepper in a large bowl. Prick chicken all over with a fork,
then cut into 2-inch chunks. Add to marinade and mix to coat. Let sit for about 5
minutes. While chicken marinates, combine basil, parsley, olive oil, vinegar, a large
pinch of salt, and a few grinds of black pepper in the bowl. Set aside.
Thread tomatoes onto soaked bamboo skewers, brush with olive oil, and sprinkle with a
little salt. Thread chicken onto metal (or pre-soaked bamboo) skewers. Make sure to
leave a little room between pieces on the skewers so they cook evenly.
Grill chicken and tomatoes over direct heat until tomatoes are softened and chicken is
lightly charred and cooked through, turning skewers occasionally, about 5 minutes for
tomatoes and 10 minutes for chicken.
Transfer chicken and tomato skewers to a platter and serve with herb drizzle.
