The Asian Winehunter

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1996 Jacquesson Signature Champagne. Friends tried to pull a fast one and claimed it was a Salon. Certainly did not taste like something from Mesnil. Hints of green apple, toast/bread, good acidity. This will needs more time to settle down even now - A higher class version of the non vintage version. The grapes from Avize ( Chardonnay) seem to be quite prominent. 91 points now and should get better ( ~94pts) in 5-7 years. 2003 Coche Dury Bourgogne Pinot Noir Very different from the last tasting. Aromas of minerals and pinot now in much better balance and more forthcoming. Caveat are the hints of slightly burnt pepper & grape smell that seems to be common many 2003's - not sure if this is a good thing. Certainly not typical of Burgundy character. Nevertheless, it has a medium body whereas it seemed thin and withered when it first arrived - fruit is abundant and the tannins are quite refined. Still it lacks the multi-layered dimensionality and finish that is required of a great

Much myth and disinformation exists around the wine and history. Perhaps it's better to start from the beginning. With annual production >300 million bottles a year - make double sure you are getting the real deal. Champagne Trivia #1 - Originally Champagne was not fizzy Originally, Champagne at least up until the 17th century was probably more along the lines of a rose than the sparkling we know today. #2 - Dom Perignon did not invent Champagne That was more marketing blitz byMoet & Chandon in the early 20th century. Actually, it was the English who added sugar to still wine from Champagne before our famous Benedictine monk. #3 - Napoleon's favorite Champagne house was Moet & Chandon. Jacquesson came in 2nd - the medal awarded to the house was for the grandiosity of the cellars. History In 1728, the law forbidding shipment of wines in bottles was revoked. Soon after, many Champagne houses began to appear. Among them Ruinart, Moet, Cliquot, Heidsick and Jacquesson t