Think of the last amazing meal you have had. Where were you? What was the meal like? Was it casual? Fancy? Was there wine involved? How about Champagne? Well, during our stay at the Four Seasons Resident Club Aviara in Northern San Diego, I was invited to attend a lovely private dinner hosted by one of the world’s most recognizable Champagne house Veuve Clicquot. The four course dinner prepared by Four Season Aviara’s Chef de Cuisine James Waters at their Seasons Restaurant was nothing short of amazing with perfectly paired signature Veuve Clicquot champagne with each course thoughtfully curated by our host from Veuve Clicquot and I’m going to give you all the juicy details after the jump.
Let’s start with the decor. Not only was the decor and table setting classy and breath-taking, it also matched the signature Veuve Clicquot orange yellow label recognized by the world. I can only say that there is a lot of thoughts and efforts put into this private dinner for the Four Season’s Resident Club owners and guests. Our tasting started with a reception of select passed canapes paired with the new Veuve Clicquot Rich, a semi-sweet summer champagne served on the rocks. Yes ladies you have heard it correctly, a champagne served on ice. The sweetness of the champagne is slowly diluted with the melting ice on a summer day (or night) and eventually producing the perfectly palatable drink through time.
Veuve Clicquot Rich is a new playful, sweet champagne, showing aromatic intensity and silkiness and designed expressly for mixology. Taking champagne cocktails to a new level and allowing you to express your individual taste, Veuve Clicquot Rich cries out to be served on the rocks mixed with fresh, new flavors. Customize your next cocktail by adding pineapple, grapefruit zest, cucumber, celery, peppers or tea, and serving on ice will bring a new lively conversation to your party. This bubbly champagne is lightly sweet, with fresh citrus and floral notes and a silky finish goes with any amouse bouche or h’ordevours.
For the third course pairing with the rare Grande Dame Veuve Clicquot, chef Waters whipped up a Lavender Glazed Duck with stone fruit, fennel and chanterellas. The aging champagne with the duck course is a great match made in culinary heaven. Rare, legendary, elegant, this prestige cuvee is a tribute to Madame Clicquot, also known as the “Grande Dame de la Champagne”. Veuve Clicquot le Grande Dame Blanc 2006 was created to celebrate the maison’s 200th anniversary with full, structured and silky flavor, with a chalky minerality first impression in true Veuve style and reveals a long, crisp finish. The 2006 vintage is an exquisite blend of grand cru grapes, harvested in 2006 defied expectations for that year and thus celebrating the resilient spirit and opulent and elegance of Madame Clicquot.
Lastly for the dessert course, a strawberry & peach clafoutis with jasmine ice cream paired with Veuve Clicquot Demi-Sec. This paring is the perfect choice in the summer night to finish off an opulent dinner. The light and refreshing jasmine ice cream harmonizes with the light and crisp demi-sec to cleanse the palette. Veuve Clicquot Demi-Sec NV is round and mellow with aromatic intensity and silkiness, achieves a beautiful balance between lively freshness and gentle sweetness. This medium-sweet champagne has prominent notes of exotic fruits. Blended from a minimum of 50 crus (and up to 30% of reserve wine), Veuve Clicquot Demi-Sec is one of the Maison’s sweetest champagnes. Since its creation in the 19th century, Veuve Clicquot Demi-Sec was an instant success. Today, it is appreciated by those who enjoy a sweeter champagne or those looking to pair a champagne with dessert.
I personally cannot sing enough praises for this spectacular dinner with champagne pairing. Who knew that you can drink champagne for the entire course of dinner and not just as an aperitif with h’orderves. I was blown away by the versatility and variety offered by Veuve Clicquot. They were my go to champagne for celebratory gatherings, but I think I will now incorporate them into my lunch and dinners as well. Overall, I feel so smitten by the Season’s restaurant at Four Seasons Resident Club Aviara, their Chef de Cuisine James Waters is innovative, and mastered the culinary skills and understanding of seasonal ingredients to come up with a special menu for special dining experience.