As an expert sommelier and brewer, I can confidently say that Champagne from the 1996 vintage can still be good, although it is important to note that some wines may be past their best. The 1996 vintage in Champagne was generally regarded as a very good year, with all the main grape varieties performing admirably. However, Pinot Noir in particular was quite successful, producing some exceptional wines.
One of the standout characteristics of the 1996 vintage was the production of some very good Blanc de Blancs Champagnes. Blanc de Blancs is made exclusively from Chardonnay grapes, and in 1996, this grape variety delivered exceptional results. These Champagnes tend to be elegant, with vibrant acidity and delicate fruit flavors. If you come across a bottle of 1996 Blanc de Blancs Champagne, it is definitely worth trying.
That being said, it is important to consider the age of these wines. Champagne is known for its aging potential, but it is also a delicate and perishable product. Over time, the flavors can evolve and develop, but there is a point where the wine may start to decline. This is especially true for non-vintage Champagnes, which are typically meant to be consumed within a few years of release. Vintage Champagnes, on the other hand, can often age gracefully for many years, especially in the case of top producers and exceptional vintages like 1996.
When it comes to assessing the condition of a bottle of 1996 Champagne, there are a few factors to consider. Firstly, examine the color of the wine. If the Champagne has a deep golden color, it may indicate that the wine has oxidized or aged too much. Ideally, the color should be a pale straw or light golden hue.
Next, consider the aromas and flavors. A well-preserved bottle of 1996 Champagne should still showcase the vibrant fruit flavors, with notes of citrus, apple, and stone fruits. There may also be some secondary aromas and flavors that have developed with age, such as honey, toast, and nuttiness. These can add complexity to the wine.
Lastly, pay attention to the texture and structure of the Champagne. A good vintage Champagne should have a fine and persistent mousse, indicating that the wine still has some effervescence. The acidity should be lively and refreshing, providing balance to the fruit and other flavors.
In my personal experience, I have had the opportunity to taste several bottles of 1996 Champagne over the years. Some have been absolutely stunning, with a perfect balance of fruit, acidity, and complexity. Others, however, have shown signs of age and decline. It is important to remember that every bottle is unique and can evolve differently.
While some bottles of 1996 Champagne may be past their best, the top wines from this vintage should still be drinking well now. It is always a good idea to check the condition of the wine before purchasing or opening it, and if possible, seek recommendations from trusted sources or experts. Cheers!