Michael Edwards was a much-loved and highly respected wine writer and critic, renowned for his expertise in Champagne. He studied Etruscan antiquities at university in Italy, graduated in law from Gray’s Inn in London, and spent many years as a restaurant critic before specialising in wine.
In addition to his native England, Michael lived for several years in France and is best known for his two books The Champagne Companion and The Finest Wines of Champagne, as well as his regular contributions to UK publications including The World of Fine Wine. Michael passed away in June 2025 at the age of 81, at his home in Tooting, London.
I was extremely sad to hear of the passing of Michael Edwards. I met Michael in Italy in the Conegliano Valdobbiadene area of the Veneto in 2011 and we hit it off.
Shortly after, I took on the role of US Ambassador of Conegliano Valdobbiadene Prosecco DOCG
and saw Michael each year in Italy when he was invited to attend the annual Primavera del Prosecco.
We always happened to stay in the same hotel and, after tasting lots of wine — fizzy, bubbly, and still — and touring about the beautiful hilly area to visit wineries and vineyards, we would often have a quiet supper together at our hotel.
I loved listening to Michael tell stories in his British cadence, frequently articulated by “what?!” and “hum?”, and share his opinion of the wines we tasted. While he sincerely enjoyed Prosecco (from the Conegliano Valdobbiadene DOCG area) his true love was Champagne. I too am devotee of Champagne and a huge admirer of his book, The Finest Wines of Champagne.
In addition to being immensely passionate and knowledgeable about wine, Michael was an exceedingly generous and modest person. When I wasn’t in Veneto or Piemonte or some other part of Italy or New York City, I was in France working on a book called “Champagne, Uncorked”. When it was finally about to go to print in 2016, Michael was kind enough to provide a lovely back-cover blurb. And he also sponsored me to join the Circle of Wine Writers.
In 2019, back in the USA with a four-year-old daughter, Michael and I lost connection. I reached out to him numerous times via email, but responses didn’t come back. I always hoped that he would suddenly pop back into my life again, but that was not to happen.
Now that Michael has departed, I feel a huge loss and miss him terribly but trust that he is in a better place with an infinite stash of bubbly.
Alan Tardi
Just about 20 years ago I was on CWW press trip to Southern Burgundy and one evening we were all taken to a restaurant beside the Soâne for dinner. We had been asked earlier to chose between zander fish and frogs legs and I along with others had chosen the frogs legs.
But we were all a little surprised to be served what might be be described as a pair of small triangular fritters…
A precautionary incision revealed what awaited us and I’m sure all but one of us turned our appetite towards our bread rolls and watched the others consumed their fish.
We had indeed been offered whole frogs in batter. All but two of us retuned their plates untouched I think. I slipped one of mine into a serviette for an evidential photo back at the hotel while the other plate, clean as a whistle apart from a small pile of bones was removed from in front of Michael Edwards as he sat back and dabbed his mouth with his serviette.
Others reading this were perhaps there and can offer corroboration.
I had to see Michael with a new level of admiration from then on…
Jon Wyand
I had the pleasure of meeting Michael several times since joining the Circle — on press trips, at events, and while tasting together at the Decanter World Wine Awards.
His insights into Champagne were always richly storied and fascinating to hear. Despite his encyclopaedic knowledge and lifelong experience with the region, what I admired most was his open-mindedness and curiosity. He approached sparkling wines from around the world with the same generosity of spirit — always keen to taste, explore, and share his thoughtful perspective.
For someone with a glistening career and a lifetime of tasting world-class wines, Michael was refreshingly unpretentious. He was always charming and gracious, but with a delightfully dry sense of humour too— I will forever remember him with a cheeky smile and a glint in his eye.
Rest in peace Michael, you are missed.
Amanda Barnes
Photo of Michael provided by Jon Wyand.