Jiles's Blog

Who Am I?

17 years spent living and working in Champagne has allowed Jiles to build up a vast amount of knowledge about all things bubbly as well as a very extensive network of contacts, especially amongst the smaller and less well-known champagne makers whose champagnes will probably amaze you with their quality and diversity.

A job as area manager for Asia and Australia with Moët et Chandon was what first drew Jiles to Champagne after completing an MBA in Luxury Brand Management at ESSEC, a prestigious business school just outside Paris.

After nearly 9 years at Moët Jiles moved back to the UK where he started one of the first online businesses promoting and selling grower champagnes,

However the draw of ‘The King of Wines and the Wine of Kings’ once again proved irresistible and another 8 year stay in Champagne was the result. During this second stay in Champagne Jiles worked with the Syndicat Général des Vignerons de Champagne as an accedited consultant for small, independent champagne makers before setting up his own consultancy.

Jiles now spends his time between England and Champagne.and puts his knowledge and contacts to work helping wine lovers everywhere learn more about champagne and helping businesses and individuals to create their own private champagne brand.

He is the author of two books on champagne, several concise guides to champagne  and is the creator of an online champagne study course called My Champagne Expert

 

 

La Côte des Bars - Coming Into Its Own

Jiles Halling

LA COTE DES BARS – Coming into its own

Ville-sur-Arce225As we come up to the end of the year when more champagne is drunk than at other times of the year, some of you may reach for one of the well-known brands that are available almost all over the planet and some of you may be tempted to seek out something a bit different. If you’re in the second group don’t overlook champagnes from an all-too-often overlooked region of Champagne called la Côte des Bars.

Here are a few reasons why you would do well to widen your horizons beyond the more famous vineyards around Reims and Epernay.

Is This The End For Grower Champagnes?

Jiles Halling

There was a very interesting article that appeared in the local paper today here in Champagne.

From-Pannier-to-Caisse-for-web-siteIt is all about the price of grapes in Champagne and I think you’ll find it very thought provoking to say the least.

According to the article, there are some people who foresee a major shift in the balance of power in Champagne in the near future.

They fear the breakdown of the delicate balance between large brands and small family enterprises that has served Champagne so well for many years. Who knows what that might mean for the small grower champagne and for that matter, for you too, whether you are in the wine trade, or a champagne consumer?

Christmas Party Tips and A New E-Book

Jiles Halling

Yes, it’s almost the end of the year and Christmas and New Year wouldn’t be the same without a few bottles of champagne to share with your friends and family, but to add that little bit of extra sparkle and style to your celebrations here are a few tips taken from the famous Château de Saran, in the heart of Champagne, that are really simple and make you look and feel like a real connoisseur.

Plus, your chance to get your copy of the 2013 version of The Insider's Guide To Champagne e-book updated with video links and new illustrations.

Cuvée Champagne - What is it?

Jiles Halling

I should start with a confession. I called this article Cuvée Champagne because I wanted to get it noticed on search engines and there appear to be an awful lot of people who search on-line for the term Cuvée Champagne.

Now that’s rather odd because there’s really no such thing as Cuvée Champagne, at least it’s certainly not a commonly used term.

Of course the word cuvée exists, but even that has two different meanings. So, perhaps a few lines on the subject will help everyone get a better understanding of this confusing term. Here goes then…

To pick or not to pick?

Jiles Halling

Grapes-left-on-the-ground225A short while ago I posted a short video on my Facebook page  My Man In Champagne) showing lots of bunches of what looked like perfectly good grapes that had been picked and just left lying on the ground.

I was puzzled as to why anyone would do this and I promised to find out and let you have an explanation. Well, you can discover the reason below and whether you are someone who just wants to learn more about champagne, someone who is in the wine trade or perhaps someone who is studying wine, even with the WSET or another well-known wine school, this it will give you another insight into the intricacies of champagne that you’re unlikely to find anywhere else.