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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
Hello everyone,
Just a quick word to say that if you've been looking for blog posts recently I have been focussing very much on the harvest for the past few weeks so haven't posted on my blog much.
There's still plenty to discover mind you - just in a different place. Go to the Harvest 2012 pages and you'll find everything there.
There'll be more regular blogs once the harvest is over.
Jiles
I think almost all of us can agree on this!
Yesterday I visited #Champagne Tarlant in Oeuilly. Many of you may know Tarlant already. It's one of the more prominent 'Grower Champagne', it's exported to many countries around the world and it's by far and away the most active on social media, so there's no excuse for not finding out about it.
For those of you who don't yet know Tarlant it's worth discovering for all sorts of reasons: the quality of the cuvées, the wide range of champagne available and the innovation of the champagne making. Another stand-out point aboput Tarlant are the first-class back labels which give you a mine of information. In fact I think all back labels should be like this.
Something that we rarely appreciate when we're enjoying a bottle of champagne is the amount of work that goes into producing it. Growing the grapes is the first and perhaps the hardest part.
I was reminded just how tricky this can be when I came across a video I took in June last year. I was talking about how advanced the grapes were compared with a normal year because of all the warm weather.
Things couldn't be much different this year, so I filmed another video this morning to show you just how small the grapes are this year because of all the rain and cool weather we've had for what seems like weeks and weeks.
If there’s one thing you can be certain of in Champagne is that nothing is certain.
Last year the weather in Spring was so warm that we ended up with the earliest harvest for almost 200 years.
This year is the exact opposite. The weather’s been dull and wet for weeks and here we are in mid June and it’s still raining.
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