Collectible Champagne : Market Trends / Market Leaders - On Demand Webinar
On Demand Webinar
Course Registration $25.00 Member
$30.00 General Admission
Charles Curtis MW, AAA is the author of Vintage Champagne: 1899 – 2019. In his webinar, Curtis will discuss the current market for collectible champagne, providing a review of market trends and a discussion of the leading producers and the most collectible types of champagne. You will learn the essential points of inspecting and appraising vintage champagne, and the webinar will include information on the best vintages, and will reveal strategies for sourcing and selling champagne in todays market.
1 CE Credit
$30 General Admission
Register online (at the top of this page).
Email confirmations will be sent upon receipt of payment;
registration accepted only with payment.
Terms of Registration
By registering for this lecture you acknowledge that the content of this program will be captured in digital format and may be used for both archival and promotional purposes. Submission of your registration authorizes The Appraisers Association of America, its contractors and sponsors permission to use your voice and/or image in any such archival or promotional recording, photograph or streaming activity and to contact you by mail or e-mail.
Author, journalist, and consultant, Charles Curtis is a Master of Wine and the former Head of Wine for Christie’s auction house in both Asia and the Americas, with a wealth of experience in the wine and spirit trade. He joined Christie’s in 2008 from Moet Hennessy USA, where he was Director of Wine and Spirit Education. In 2012 he set up his fine wine consultancy WineAlpha to advise on various topics of interest to wine collectors and the trade.
His first book, The Original Grand Crus of Burgundy, was released in 2014, and the second, Vintage Champagne 1899 – 2019, in 2020. He is a board member of the Institute of Masters of Wine, North America, and the Appraisers Association of America. He is a frequent contributor to Decanter magazine and other publications. He began his professional career as a chef, training at Le Cordon Bleu, Paris, and apprenticing there at the Crillon Hotel and other restaurants. He hung up his toque at the age of thirty to pursue a career in wine.