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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
In you live anywhere in Europe the chances are that it's just as cold, right now, where you are, as it is here in Champagne
Not so many weeks ago the vignerons were complaining that it was too warm; there hadn't been a proper Winter.
Well, the old expression " Be careful what you wish for" has come true once again
However the cold weather is not necessarily bad news for champagne as you'll discover in this short video
For me it’s the people behind the champagne as much as the champagne itself that really make the difference between one champagne and another.
Take Hugues Godmé for example.
When you meet Hughes Godmé he'll probably strike you as a modest sort of man, not given to large gestures or loud statements and certainly not someone who will boast about how wonderful his champagnes are, but there again he doesn't need to resort to gimmicks.
Why not?
If you're a champagne lover thinking of coming to taste champagne and were wondering when to come then the answer is easy - come in April
Not cold enough by half is the answer.
While you may be sitting at home wondering when the dull, cold winter days will be over ( unless you're reading this in Australia perhaps) the vignerons here in Champagne are hoping for just the opposite.
"It's not cold enough" they cry. "Du Froid! Bring on the snow and the frost"
But what are they worried about and why do they want the opposite of what most of you might suspect? You'll find the answer below
Today it's about 9 Celsius and it's a pleasant enough mild day with an overcast sky. Here's a picture of what the weather's been like here for the past few weeks.
Happy New Year to Everyone wherever you are
Here’s a selection of just a few of the many videos we filmed last year here in Champagne.
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