# Veuve Clicquot Brut (NV)

- **Producer:** Veuve Clicquot
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €65
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** apple, lemon, peach, pear, pastry, brioche, biscuit

## About this wine

Veuve Clicquot Brut, also known as the 'Yellow Label', is the signature champagne of the Veuve Clicquot House, established in 1772. The House, based in Reims, France, is renowned for its entrepreneurial spirit and commitment to quality, epitomized by Madame Clicquot's leadership. This Non-Vintage champagne is a blend of Pinot Noir, Chardonnay, and Pinot Meunier, designed to express the House's consistent style of freshness, strength, and aromatic richness. Its production is rooted in the Champagne AOC, a region whose terroir is integral to the wine's character. The wine is recognized for its distinctive golden-yellow color and fine, persistent bubbles.

## Interesting facts

- The 'Yellow Label' was created for the British market in the 18th century, which preferred drier wines.
- Madame Clicquot is credited with inventing the riddling table, a crucial tool for Champagne production.
- Veuve Clicquot owns vineyards classified as Grand Cru and Premier Cru.
- The House sources grapes from up to 60 different Crus.

## Food pairing

The wine's bright acidity and effervescence cut through richness and fat, cleansing the palate. Its subtle fruit notes and minerality complement the delicate flavors of seafood and fish, while its structure can stand up to richer dishes.

## Wine making process

Veuve Clicquot Brut is produced using the traditional méthode champenoise. Grapes are sourced from various Crus within the Champagne region, with a focus on high-quality fruit. The primary fermentation takes place in stainless steel, with some wine aged in oak foudres. A significant proportion of reserve wines, some aged for many years, are blended with the current vintage wines to ensure consistency. The wine undergoes secondary fermentation in the bottle, followed by aging on lees for at least 2.5 years. The dosage, the addition of a small amount of wine and sugar before corking, is typically around 9-10 g/L.