Accumulating and aging Champagne can be a profitable
avocation—if we know our brands and vintages. Advice from Michael Aaron,
chairman of the New York wine emporium Sherry-Lehmann:
 • Premium Champagne will mature and evolve for 15 to 20 years if stored
properly, without vibration and at a constant 55 degrees F.
• Purchase Champagne en magnum, when possible, to reduce the incidence
of oxidation and improve aging conditions.
• Contrary to legend, it is not beneficial to quarter-turn your wine
(any wine, including Champagne). Lay the wine on its side in a proper cellar
facility and leave it undisturbed until ready to drink.
• Purchase recently disgorged bottlings, which are offered in limited
quantity. When a vintage is gone, it is gone forever.
• The 20th century’s finest vintages include: 1911, 1914, 1921, 1928,
1934, 1943, 1947, 1949, 1955, 1959, 1961, 1964, 1973, 1976, 1982, 1985, 1990 and
1996.
• Because the current release, 1996, is considered one of the finest,
stock up at release prices.  Back to main article: "Magnum Dreams"
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