200 years ago, Madame Clicquot, dissatisfied with the colouration method of rosé champagne at the time, recreated this cuvée based on the Yellow Label’s traditional blend using 50 to 60 different crus, with a majority of pinot noir. Following the blending process, the wine is then bottled and aged for three years in the cellar before release. The result is the precise, intense, elegant Veuve Clicquot Rosé bursting with red fruits aromas, perfect to be enjoyed on its own or paired with food.
In Hong Kong, to celebrate Veuve Clicquot Rosé’s 200th birthday, chef Vicky Lau of Tate Dining Room & Bar has created a fine selection of amuse bouche to accentuate the unique characters of this champagne rosé blend. Taking inspiration from traditional dim sum carts, the “Ode to Madame Clicquot” features four delicate bites set in a mini steamer. The tofu with caviar is a tribute to the French local delicacies, while the baby white shrimp with shrimp meringue mirrors the lightness of the bubbles in champagne; beetroot with Chinese sausage exudes an earthy flavour to represent the vineyard’s rich soil, and the olive sablé with red date cream signifies the maturation process of the coppery bubbly.
The amuse bouche set is served exclusively at Tate Dining Room & Bar during the month of April 2018, and is available with chef Lau’s signature “Edible Stories” menu with eight “chapters” ($1,680 per head). You can also opt for wine pairing from $480 featuring Veuve Clicquot champagne rosé.