User talk:Champagne is from Champagne

Welcome!

Hello, Champagne is from Champagne, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are some pages that you might find helpful:

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I hope you enjoy editing here and being a Wikipedian! Please sign your messages on talk pages using four tildes (~~~~); this will automatically insert your username and the date. If you need help, check out Wikipedia:Questions, ask me on my talk page, or ask your question on this page and then place {{help me}} before the question. Again, welcome! Agne ^Cheese/^Wine 19:57, 5 May 2012 (UTC)[reply]

I also want to point your attention to Wikipedia's conflict of interest policy. While we always welcome good faith contribution, we have to be mindful of when our jobs or affiliation can color our editing. I'm sure there is quite of bit of knowledge and great information you can contribute to our Champagne related articles, I would encourage you to look over the COI policy and seek out assistance from a WP:WINE wine member to help make sure everything is written in as neutral and unbias of a tone as possible. Thank you and welcome again to Wikipedia! Agne ^Cheese/^Wine 19:57, 5 May 2012 (UTC)[reply]

Thank you for the welcome, Mr. Agne. I don't know how much I will be able to contribute as we are very business managing the portfolios of several dozen Champagne houses. I only came across this discussion because an assistant monitors Wikpedia and other social media sites for how Champagne is being portrayed. We are grateful that there are dedicated encyclopedia writers who do a great job providing free information for readers on the wonderful wines of the world!

Just another reminder on how to sign your name

Hello again! We really appreciate your interest in our Champagne related articles but it would be exceedingly helpful if you could sign your comments. It's really simple. All you need to is add for tilde at the end like this ~~~~. It makes it much easier for people to follow the conversation and be able to reply back to you.
Also, I read your comment about the English influences section and Christopher Merret but I'm not quite sure what the problem is. The article doesn't really say that Merret influenced the Champagne winemakers directly but the first paragraph of that section (sourced to Tom Stevenson, a very reliable source) does discuss how non-sparkling Champagne was sent to England and the how the development of English glass changed how Champagne was perceived. The article does say (as the reliable source does) that perhaps the British were making sparkling Champagne before the Champenois were deliberately doing it but as the primary editor of that article, I did strive to write that in as neutral and unassuming of a tone as I could. If have any alternative reliable sources that directly contradicts that, both myself and other Wine Project members would be glad to review them and see about improve that section. But again, on Wikipedia we kinda go where the reliable sources take us. Agne ^Cheese/^Wine 16:15, 5 June 2012 (UTC)[reply]

Thank you for your letter! We will do better at communicating and signing our statements. With the Champagne history article, it seems that it should focus more on the Champenois than it does on the British. The Champenois are Champagne and we are just concerned that your readers maybe confused by conflicting information. Everyone already sees the confusion with the other encyclopedia writers wanting to add information about other faux champagnes to these articles. We share the same desire that nobody gets confused and believe it would best if a history article on Champagne focuses only on the Champenois since as they say Champagne is only from Champagne and only the Champenois makes Champagne. The Merrit information is good information and Tom Stevenson is an excellent writer but maybe this information about British influences would be better for readers if it was in a different article? Cheers and well wishes Monsieur Agne! Champagne is from Champagne (talk) 21:07, 6 June 2012 (UTC)[reply]