Collectible Champagne : Market Trends / Market Leaders - On Demand
Registration Information
February 8, 2022 | 1:00 - 2:00 pm EST
On Demand

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.


This is a recording of a webinar previously held on February 8, 2022.

1 CE Credit

$25 Members
$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. 


No refunds. 

Please note that closed captioning is available during this program.

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.

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