▁aged . ▁A ged ▁champ agne ▁has ▁tradition ally ▁been ▁a ▁peculiar ly ▁British ▁affect ation , ▁and ▁thus ▁has ▁been ▁referred ▁to ▁as ▁ ▁" the ▁English ▁taste ", ▁though ▁this ▁term ▁also ▁refers ▁to ▁a ▁level ▁of ▁champ agne ▁sweet ness . ▁In ▁principle ▁champ agne ▁has ▁ag ing ▁potential , ▁due ▁to ▁the ▁acid ity , ▁and ▁aged ▁champ agne ▁has ▁increased ▁in ▁popular ity ▁in ▁the ▁United ▁States ▁since ▁the ▁ 1 9 9 6 ▁v int age . ▁A ▁few ▁French ▁win em akers ▁have ▁advoc ated ▁ag ing ▁champ agne , ▁most ▁not ably ▁René ▁Coll ard ▁( 1 9 2 1 – 2 0 0 9 ). ▁In ▁ 2 0 0 9 , ▁a ▁ 1 8 4 - year - old ▁bott le ▁of ▁Per rier - J ou ë t ▁was ▁opened ▁and ▁t asted , ▁still ▁drink able , ▁with ▁notes ▁of ▁" tr uff les ▁and ▁car am el ", ▁according ▁to ▁the ▁exper ts . ▁ ▁Little ▁to ▁no ▁ag ing ▁potential ▁A ▁guid eline ▁provided ▁by ▁Master ▁of ▁W ine ▁Jan cis ▁Robinson ▁ ▁German ▁Q B As ▁ ▁Ast i ▁and ▁Mos c ato ▁Sp um ante ▁ ▁Ros é ▁and ▁bl ush ▁w ines ▁like ▁White ▁Z inf and el ▁ ▁Brand ed ▁w ines ▁like ▁Y ellow ▁T ail , ▁M out on ▁Cad et , ▁etc . ▁ ▁European ▁table ▁wine ▁ ▁American ▁jug ▁& ▁box ▁wine ▁ ▁I nex p ensive ▁vari et als