Name: Old Yarmouth Inn Restaurant and Taverns CHAMPAGNE, Veuve Clicquot, Brut, Yellow Label Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 bottle Veuve Clicquot Brut Yellow Label bottle (750 ml); 2 strips Lemon zest strips (for garnish); 2 each Fresh white cherries (optional, halved, for garnish); 4 each Champagne flutes; 1 each Ice bucket; 1 to taste Ice; 1 each Champagne stopper (optional); 1 each Small paring knife

La Marca

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Vibrant acidity framing hints of white cherry, biscuit, honey and candied lemon zest, with a lightly smoky finish

Fill the ice bucket halfway with ice and a little cold water. Submerge the bottle neck-down for 20–30 minutes to rapidly chill to about 45°F (7°C). For slower chilling, place the bottle in the refrigerator for 3–4 hours.

Rapid chill (if bottle not already chilled)

Remove the bottle from the ice bucket, wipe dry with a towel, and inspect the cork and foil. Keep the bottle chilled in the ice bucket until ready to open to maintain temperature.

Dry and inspect

Use a paring knife or foil cutter to remove the foil. Loosen the wire cage while keeping a thumb over the cork to prevent sudden ejection.

Remove foil and loosen cage

Hold the bottle at a 45° angle pointing away from people and fragile items. With thumb over the cork, twist the bottle (not the cork) slowly until the cork eases out with a quiet sigh rather than a loud pop.

Open bottle safely

Pour a small amount into each flute to allow the mousse to settle, then fill each flute to about two-thirds full (roughly 100-125 ml per flute for 4 servings). Tilt the glass and pour gently to preserve bubbles and the wine’s aromatic profile.

Pouring technique

Using the paring knife, cut two long thin strips of candied-like lemon zest (or fresh zest if preferred). Twist each strip over a flute to release oils, then rest the strip on the rim or drop it gently into the glass for a subtle candied lemon aroma that complements the wine’s notes.

Prepare lemon zest garnish

If using white cherries, halve and remove pits, then float one half in two of the flutes for a mild white-cherry accent that echoes the wine’s fruit notes.

Optional cherry garnish

Serve the flutes immediately while the wine is between 43–48°F (6–9°C) to showcase the vibrant acidity, delicate biscuit and honey notes, and the lightly smoky finish. Keep the bottle chilled in the ice bucket and reseal with a champagne stopper if there is any remaining wine.

Serve immediately

If wine remains, reseal with a proper champagne stopper and keep upright in the refrigerator (or in the ice bucket) and consume within 1–3 days for best effervescence and flavor. Note that some mousse and aroma will gradually diminish after opening.

Veuve Clicquot Brut Yellow Label bottle (750 ml)

Lemon zest strips (for garnish)

Fresh white cherries (optional, halved, for garnish)

Champagne flutes

Ice bucket

Champagne stopper (optional)

Small paring knife

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Make CHAMPAGNE, Veuve Clicquot, Brut, Yellow Label Recipe in just 35m. Vibrant acidity framing hints of white cherry, biscuit, honey and candied lemon zest, with a lightly smoky finish

Champagne, Veuve Clicquot, Brut, Yellow Label Recipe

Descriptors

Tasting Notes

Food Pairings

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