Veuve Clicquot has joined the biodegradable packaging revolution with a 100% biodegradable way to store a bottle of champagne, and keeping it chilled. “Naturally Clicquot” was created by designer Cédric Ragot using recyclable paper and potato starch.
With the isothermal properties, the packaging will keep the champagne chilled for up to 2 hours after it’s taken out of the ice bucket or refrigerator.
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Champagne Lanson is celebrating 25 years as the official Champagne of Wimbledon tennis and is hoping for an exceptional year with up to 20,000 bottles expected to be drunk in the next two weeks.
Paul Beavis, managing director of Lanson UK said: ‘If the sun shines we are quite definitely looking at a bumper year.’
Lanson is introducing a strawberry Champagne cocktail, called Lanson Fraise, at the event and a range of cooling jackets styled as tennis shirts.
‘We are thrilled to be celebrating 25 years with Wimbledon and it is a very exciting time for us,’ said Beavis.
Lanson has enjoyed strong 2012 sales in UK due to Wimbledon and the Queen’s Jubilee.
Hôtel du Marc, Veuve Clicquot Ponsardin’s private mansion in Reims, France is opened to the public this weekend only: Saturday, June 15 and Sunday, June 16. Usually serving as private lodgings for invited guests of Veuve Clicquot, the 173-year-old neoclassical abode will open its doors for a series of exclusive tours as part of Les Journées Particulières, the LVMH Group’s heritage celebration.
Constructed in 1840 under the supervision of Édouard Werlé, successor to “The Grand Dame of Champagne” Madame Clicquot, Hôtel du Marc has served as a home away from home for guests of the brand—who come from all over the world for invite-only tastings—for almost two centuries.
After a four-year renovation by renowned Architect Bruno Moinard (known for his work with Cartier, and the auction rooms at Christie’s New York) to its original grandeur, Hôtel du Marc reopened in the fall of 2011.
Each room is designed with its own theme and backstory, for instance, the Uzès Room is named after Duchesse d’Uzés, Madame Clicquot’s granddaughter and pays tribute to Veuve Clicquot’s longstanding relationship with Italy, which goes back to 1772, the year of the brand’s founding when the first 60 bottles of Champagne were sent to Venice.
Louis Bohne, a Veuve Clicquot salesman who singlehandedly helped to turn Russia into one of the world’s thirstiest champagne consumers during the French invasion of 1812, also has a room named in his honor. The faux fur headboard is meant to symbolize protection from the harsh Russian winters, which are seen in the block of crystal that forms the bench at the foot of the bed.
There is innovative artwork abound, with commissioned pieces from celebrated artists as Pablo Reinoso, whose spaghetti bench occupies the second floor landing – my favorite!
One of the house’s most enviable features is, of course, its private wine cellar—home to thousands of bottles and several vintages of Veuve Clicquot La Grande Dame, one of the brand’s rarest blends.
Throughout the mansion, there are lots of fun and unexpected twists. In the library, there’s a stuffed ostrich named Nicole — named after Madame Clicquot.
Cha Champagne Bar expands the concept of Houston’s ever-multiplying wine bars with an emphasis on the bubbly. Patrons can relax in the casual-but-sophisticated atmosphere or spread out on the patio, which offers views of downtown. Prices start at $5 by the flute, and $20/bottle during happy hour — daily from 4 to 7 p.m.
If you feel like mixing it up, Cha also serves Champagne cocktails with organic bitters like lavender spice and baked apple, along with the staples.
Cha also has a retail license, so all wines and Champagnes are available to bring home (for 25 percent off) if the balcony doesn’t tempt you!
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Descotes joined the famous Champagne House in 2003 and worked his way up to technical director, a role he held since last July. He will be responsible for the production of Champagne up to the point of shipping, the supply of grapes and the House’s vineyards.
President Jérôme Philipon said: “He has shown, over the course of the last 10 years, the great leadership qualities required to assist Champagne Bollinger in its controlled growth.”
Descôtes added: “It is with the greatest respect for the ‘savoir-faire’ of Champagne Bollinger that I accept this post. My experience at the heart of this House will help me continue its development through maintaining the style and excellence of its cuvees.”
To support Descôtes and his team, and to assist with his new responsibilities, Bollinger has decided to create the role of deputy chef de cave.
Denis Bunner, who has worked for the Comite Champagne since 2002 and is currently head of oenology, will join Gilles Descotes and the team in this role on September 2.
Bunner said: “My goal is to use my experience in viticulture and vinification to serve the ambitions of Champagne Bollinger, in accordance with the quality requirements of the House.”
