Veuve Cliquot's Yelloweek Tasting

Veuve Clicquot (@VeuveClicquot), one of the world’s leading champaign brand is going to launch “Yellow Week” across Canada this month! Yellow week is festival-style ‘tribute to creativity’ showcasing gastronomy, arts, fashion and lifestyle

Following a hugely popular 2013 inaugural Yelloweek in Montréal, Veuve Clicquot is expanding the festival across Canada to include: Montréal, Toronto, Calgary, Edmonton and Vancouver.

Event Dates are as follows:

Montreal: April 28th – May 4th
Toronto: May 5th – May 11th
Calgary & Edmonton: May 19th– May 21st
Vancouver: May 22nd – May 24th

A few nights ago, I was invited to an exclusive invitation to Yellow Cucina, a culinary experience pairing exquisite foods with Veuve Clicquot (@VeuveClicquot)

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Tasting Prepared by Executive Chef Romain Avril of La Societe (@la_societe)

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1) Veuve Clicquot Brut

  • The Brut was my favourite of the evening (which also happened to be the same bottle I received in my gift bag!)
  • With a golden yellow colour – the Brut initially reminiscent of white fruits and raisins then of vanilla and later of brioche
  • There is fine balance between the fruity aromas coming from the grape varieties and the toasty aromas.

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1) Toasted brioche, foie gras and a grape chutney, hearts on fire

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2) Veuve Clicquot Brut Vintage 2004

  • The wine has a luminous, brilliant gold colour
  • The initial taste is elegant, opening on to aromas of crunchy fresh citrus fruit
  • On the palate the opening is clean cut – the Vintage 2004 has a generous freshness – very lively wine

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2) Scallop ceviche, coriander cress, toasted almonds

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3) Veuve Clicquot Rose

  • The Rose has a luminous colour with attractive pink glints
  • The hose is generous and elegant, with initial aromas of fresh red fruit (raspberry, wild strawberry, cherry, blackberry)

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3) Rhubarb and lavender Macaroon

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4) Veuve Clicquot Demi-Sec

  • The Demi-Sec is a beautiful yellow wine with deep golden highlights
  • On the nose, it is rich in the scents of ripe fruit (candied fruits, berry liquor) with hints of toasts and brioche
  • The wine displayed both roundness and mellowness, combined with a delightful freshness due to its gentle acidity

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4) Caramelized mini pear tatin, granny smith sorbet

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To be honest, this was my first time tasting any Veuve Clicquot champagnes and it was all beyond words. All the wines we tasted were a deliciously fruity wine – it was a wonderful aperitif paired with the foods prepared by executive chef Romain Avril of La Societe! The foie gras & the scallop ceviche were simply divine. But lets take a moment to appreciate the lavender macaron specially made – it was like a little party for the palate – Not to mention that it was probably the largest macaron I’ve ever had!

Thanks Suzanne for this incredible tasting & Chef for preparing the perfect compliments with the Veuve Clicquot wines.

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This meal was complimentary but Foodinthecitytoronto.com remains unbiased in our content

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