Veuve Clicquot
La Grande Dame
Sparkling Wine from Champagne, France
Bottle size:
750 ml
Shipping: R110 nationwide
Delivery is within 1–2 business days to main centres and 3–4 business days to outlying areas.
Veuve Clicquot
Veuve Clicquot now one of the largest Champagne Houses was founded in 1772 by Philippe Clicquot under the label Clicquot. After establishing the brand throughout Europe Russia and the United States Philippe was joined by his son François Clicquot at the head of the House in 1798. Seven years later following his untimely death François’ young widow Barbe Ponsardin took over the family business at just 27 years old. The House would subsequently be renamed in her honor: ‘Veuve Clicquot’ means ‘The Widow Clicquot.’ Over the course of her lifetime Madame Clicquot (Barbe Ponsardin) developed three of the most important innovations in Champagne that are still practiced today. First in 1810 Veuve Clicquot produced the first vintage wine in Champagne which otherwise produced non-vintage blends. Second in 1816 Madame Clicquot invented the riddling table to clarify Veuve Clicquot champagne and by doing so she improved both the quality and finesse of the wines. Riddling is now fundamental to ‘La Methode Traditionelle’ (the traditional Champagne production method) and is emulated around the world. Finally in 1818 Madame Clicquot created the first rose champagne made through ‘assemblage’ a method where white wines are blended with red wines.
Description
𝐏𝐥𝐞𝐚𝐬𝐞 𝐧𝐨𝐭𝐞: Colour of gift box selected at random Held up to the light, La Grande Dame 2015 shows a luminous golden robe. On the nose it delivers a delicate bouquet of jasmine and acacia, evolving into pear, clementine, grapefruit and subtle lemon zest, with hints of chalky minerality, white pepper and ginger. On the palate it is silky and refined, with fine mousse, creamy texture, tension and freshness, and a long, precise finish of citrus, orchard fruits and mineral salinity.
Food Pairing
Veuve Clicquot proposes a concept of “Garden Gastronomy” with this vintage, pairing it with vegetable-forward, seasonal preparations where vegetables and fruits take center stage—meat or fish become condiments. In practice, it pairs elegantly with delicate shellfish, fine white fish, garden vegetables, light creamy preparations, and citrus-dressed seafood.
