SAME DAY DELIVERY
100% SECURE CHECKOUT
“Veuve Clicquot Yellow Label manages to reconcile two opposing factors - strength and silkiness - and to hold them in perfect balance with aromatic intensity and a lot of freshness. This consistent power to please makes it ideal as an aperitif, and perfect as the Champagne to enjoy with a meal.“
WINE SPECTATOR DECEMBER 2012
Fruity ~ Peach, Plum, Pear
Vanilla & Toasty ~ Brioche
Pinot Noir 50 to 55%
Pinot Meunier 15 to 20%
Chardonnay 28 to 33%
Grapes from as many as 50 to 60 different Crus go to the blending of Yellow Label.
Veuve Clicquot Champagne is made by blending reserve wines (30-45%) with grapes sourced from up to 60 different vineyards. The blend consists predominantly of Pinot Noir (50-55%), which provides the signature structure of the brand, Chardonnay (28-33%) contributes elegance and finesse, and a small addition of Meunier (15-20%) adds a touch of completeness. After aging for at least 3 years in the Crayères (minimum for Yellow Label), the Champagne develops a silky texture.
A light and refreshing drink to stimulate the appetite before a meal, typically served with light snacks such as crackers, nuts or olives. Veuve Yellow Label Champagne makes for an excellent aperitif due to its bubbles, crisp acidity, and hint of fruitiness.
Yellow Label pairs beautifully with all types of seafood, from raw oysters to grilled shrimp. The acidity and minerality of the wine help to balance the richness of seafood dishes.
Blinis are small, savory pancakes often served with smoked salmon or caviar. The bubbles in Veuve Yellow Label Champagne help to cleanse the palate between bites, making it an ideal pairing for this delicious appetizer.
Fresh and zesty, fish tartar is the perfect match for a crisp and lively Veuve Yellow Label Champagne. The acidity of the wine cuts through the richness of the dish, making each bite more enjoyable.
The Yellow Label Champagne and salmon are a classic pairing. The wine's acidity helps to balance the richness of the fish, while its bubbles add a touch of lightness.
The champagne is the perfect drink to serve with crackers, as its acidity and bubbles pair well with the light, crunchy texture of the snack.
Pasta dishes can be a challenge to pair with wine, but Yellow Label can be a great choice. The acidity of the wine helps to balance the richness of pasta dishes, while its bubbles add a touch of lightness.
Veuve Clicquot is an excellent pairing for parmesan, as the wine's acidity helps to balance the richness and nuttiness of the cheese. The bubbles also help to cleanse the palate between bites.