OLD DROP, NEW TRICKS
Sally Coates discovers why Veuve Clicquot’s new tipple is being called the ultimate foodies’ Champagne
THERE’S a sleek new bottle of bubbly in town, but blink and you might miss it.
The uber exclusive Veuve Clicquot: Extra Brut, Extra Old is a unique blend of six different Veuve Clicquot vintages combined to create this particular Champagne.
“Basically it’s a new limited edition release of Veuve Clicquot,” Archie Cox from Moet Hennessy says.
“It’s called Extra Brut, Extra Old, and the reason why it’s called that is because some of the oldest base wine in the bottle comes from 1988.
“It’s a blend of six different vintages – 1988, 1996, 2006, 2008, 2009 and 2010.
“Veuve has never done that
before, it’s an amazing Champagne.”
Archie says the reason for mixing the Champagnes is to achieve specific characteristics, in this case a very dry but full bodied final product.
While the bubbly beverage
has an incredibly rich history, with the oldest Champagne house, Ruinart, formed in 1729, Archie says that’s no reason to avoid innovation.
“We always stay true to our DNA but we’re always looking for new innovative ways to showcase Champagne,” he says.
“Different years have different characteristics and by picking out these years specifically those characteristics combine to create something new.”
The exclusivity runs in line with the decadence and luxury of Champagne itself, with Extra Brut, Extra Old only available at Mamasan Kitchen and Bar, Broadbeach, which was recently “hatted” in the Australian Good Food Guide awards for the second year.
The latter fact is useful when considering the new Veuve’s dryness and depth makes it the perfect foodie beverage.
“Mamasan is the home of Veuve on the Gold Coast, as it has been since it opened, and so it’s the only restaurant on the Gold Coast this new variety is available,” Archie says.
“I would characterise it as a food Champagne, to be complemented with food.”
This being said, Mamasan owner Lauren Mitchell has a couple of recommendations for the perfect pairing.
“Veuve Extra Brut Extra Old is a complex but adaptable champagne that will suit a large portion of our menu, but will happily pair with two of our more delicate dishes,” she says.
“Firstly, our Glacier 51 Patagonian Toothfish due to the delicate texture, buttery taste and richness of the accompanying shiitake mushroom and dashi broth.
“It also pairs really nicely with our Ocean Trout Sashimi with cucumber and beetroot gel.”
Extra Brut, Extra Old available at Mamasan, Oracle Blvd, Broadbeach.