Readers of THE GLOSS enjoyed a very special champagne tasting at Hugh Brown’s restaurant, Brown Thomas with sommelier Cathryn Bell …
On Thursday June 2, readers of THE GLOSS joined Moët Hennessy for a Summer Champagne Tasting at Hugh Brown’s restaurant on Level 3, Brown Thomas. While the rain poured outside, we dreamed of sunnier days as sommelier Cathryn Bell talked us through three delectable champagnes for summer.
On arrival, guests were presented with a glass of R De Ruinart, delicate yellow in colour, golden glints and a crystalline brilliance add to its appearance. The aroma contains lush pear, apple and blossom combined with notes of hazelnut and almond. As for the taste, Cathryn Bell explained that R De Ruinart is rounded, full bodied and balanced, with flavours of greengages and nectarines. The finish is long and fresh as the chardonnay shines through.
Sommelier Cathryn Bell
Throughout the evening, guests enjoyed canapés of smoked salmon and cream cheese on brown bread, with a slice of pickled onion, fior di latte cheese on sourdough bread with ripe, juicy tomatoes and topped with basil pesto, and a raspberry and almond clafoutis, all prepared by the expert team at Hugh Brown’s restaurant, Brown Thomas.
Next up, Cathryn Bell invited guests to explore the fascinating story of the house of Veuve Clicquot, the house which was run by Madame Clicquot in the 1800s after the death of her husband, François Clicquot in 1805. At a time when women traditionally did not work, Madame Clicquot’s story is exceptional – as is the house, wines and champagnes that she created. Madame Clicquot created the very first blend of rosé champagne, by adding red grapes to the traditional champagne process and guests last night had the opportunity to taste the Veuve Clicquot Rosé champagne, with its aromas of fresh, red fruit that give way to notes of biscuit and sweet pastries, and subtle hints of almond and apricot.
For the final champagne of the night, guests were among the first in the country to taste Moet Impérial Ice, a champagne that is designed to be served over ice, preferably enjoyed by the sea or at a pool on a long, hot sunny day. Slightly sweeter than the Moët Chandon champagnes we are familiar with, the tropical fruit aromas combine with those of nectarine, raspberry and gooseberry, and as the ice begins to melt it becomes the ultimate refreshing summer drink…just add sunshine!
To finish the evening, as DJ Tara Kumar continued with her set, guests were presented with a goodie bag featuring mini Moët Chandon bottles and a Rathborne 1488 candle from Brown Thomas, before having a chance to explore the brand new Champagne Destination on Level 3, Brown Thomas, where few left empty handed…
