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)
Tasting Prepared by Executive Chef Romain Avril of La Societe (@la_societe)
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.
1) Toasted brioche, foie gras and a grape chutney, hearts on fire
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
2) Scallop ceviche, coriander cress, toasted almonds
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)
3) Rhubarb and lavender Macaroon
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
4) Caramelized mini pear tatin, granny smith sorbet
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.
This meal was complimentary but Foodinthecitytoronto.com remains unbiased in our content