Hutchesons is well known for organising epic Champagne parties, from the ‘Meet the Widow’ event to their glamorous ‘Summer Party Series’. No one serves bubbles better than they do.!
On this occasion, Hutchesons partnered up with one of the most well-known and vibrant Champagne houses, Veuve Clicquot, and created a stunning 5-course dinner paired up with 5 Champagnes from the Veuve Clicquot estate.
The company has just launched their brand new Cuvée Extra Brut, Extra Old, and Hutchesons was one of the first venues anywhere in the world to showcase the product.
The launch of a new Veuve Clicquot champagne isn’t an event that is likely to be celebrated without some degree of fanfare, and guests were in for a treat.
Dinner was hosted by Veuve Clicquot’s very own Cellar Master, Dominque Demarville who introduced the brand new, “super-secret” Cuvée Extra Brut, Extra Old to the guests, who also got the chance to sample a fantastic selection of the company’s best champagnes, like the iconic Yellow Label, the formidable Rosé Label, the outrageously charming 2008 Vintage, and to top it off, the Cave Rosé Vintage 1990.
Only 30 lucky guest got the opportunity to enjoy the sell-out event, which featured a 5-course bespoke menu, designed specifically to maximise the flavour profile of each Champagne!
Cellar Master Dominique Dermaville, selected wines she felt best represented the Veuve Clicquot style.
To start with, we were greeted with Veuve Clicquot’s flagship, the Yellow Label, which has been the symbol of the house since 1772.
Yellow Label is a perfect balance between power and finesse, that reflects the consistent style of the Veuve Clicquot.
The next Champagne was the one that everybody was waiting for – Extra Brut, Extra Old. Dominique described the new cuvée as ‘the quintessence of the Veuve Clicquot House, compounding our keys values: heritage and innovation’
Dominique explained at the dinner: “So, in 2011, we had the idea to create a new champagne, based on 100 percent of reserve wines.”
The result is Veuve Clicquot Extra Brut Extra Old, made entirely from reserve wines, from six different vintages – 1988, 1996, 2006, 2008 and 2010 – in a blend of 47 percent pinot noir, 27 percent chardonnay and 26 percent meunier
Amuse Bouche (White crab meat, celery bisque, chive oil and herbs)
Champagne was paired with Amuse Bouche (White crab meat, celery bisque, chive oil and herbs) that had the same light textures and intense flavours one finds in the champagne. Extra Brut Extra Old’s versatile character makes it the ideal partner for light, delicate dishes, so white crab meat was a perfect match.
The next champagne was Veuve Clicquot Rosé label, paired with Hot Smoked Salmon (Asparagus, jersey royal potatoes, spring herbs)
What defines this champagne is length and character. With a distinctive coppery-orange colour, the champagne had very expressive aromas of strawberry and very ripe wild strawberries.
Hot Smoked Salmon (Asparagus, jersey royal potatoes, spring herbs)
We moved on to the 2008 vintage. As with every vintage, this wine is a reflection of the year’s weather and climate. 2008 ended wonderfully with the grapes maturing in ideal conditions. The harvests, grouped together throughout Champagne, took place between mid-September and early October, in perfect weather. The quality of this harvest was exceptional, with great potential for ageing.
The dish for this champagne was Butter Poached Skye Langoustine Tail (Aged comte espuma and toasted almonds). Langoustines are among the most highly prized shellfish. Their delicate meat is well known among shellfish-lovers and these langoustine tails didn’t disappoint. Fresh acidity of the vintage champagne cut through the succulence and the texture of the langoustine.
Butter Poached Skye Langoustine Tail (Aged comte espuma and toasted almonds)
The night culminated in something very special, the Cave Privée Rosé 1990, a Champagne that has deep pink colour with coppery glints, very smooth, delicate bubbles and aromas of morello cherries, gingerbread and liquorice.
‘The 1990 vintage Rosé is imposing. It was a year that fulfilled all of the Cellar Master’s wishes, with the wine prepared under conditions close to perfection, before it was laid into the cellar to mature in all its majesty’.
The champagne was paired with Lamb Cutlet (Confit neck fillet, pain d’epice, Iberican ham and Morello cherry jus gras)
The final dish was Passionfruit Delice (mango puree, vanilla ice cream, cardamom shortbread)
Passionfruit is one of my favourite flavours. The passionfruit delice was not only an eye pleaser, but it tasted heavenly. The intense flavour of passionfruit was combined with mouth-watering mousse and cardamom shortbread.
Passionfruit Delice (mango puree, vanilla ice cream, cardamom shortbread)
The evening ended up with a raffle with top prizes such as champagne bottles and dinner at Hutchesons.
The event was a fantastic and memorable celebration of the unique partnership that Hutchesons have built with Veuve Clicquot in recent times. Chefs at Hutchesons created a truly unique and unforgettable meal to showcase the qualities of Veuve Clicquot’s new champagne.