Veuve Clicquot Yellow Label Brut NV
Yellow Label is the bottle that taught much of the world what Champagne should taste like. Veuve Clicquot has been in Reims since 1772, and it was Madame Clicquot herself who worked out riddling — the technique that lets a house make clear, consistent fizz year after year. This is the wine that consistency was built for.
It leans on Pinot Noir, usually just over half the blend, with Meunier and Chardonnay filling out the rest and reserve wines from past years lending the house its unmistakable through-line. That Pinot backbone is why Yellow Label drinks bolder and more structured than most non-vintage Champagne — there's real grip here, not just prettiness.
Pour it and you get a fine, generous mousse and a pale gold colour. The nose is white peach and orchard fruit with a chalky lift, then brioche, toast and a little almond from time on the lees. The palate follows through: golden apple, pear, a touch of honey, all held taut by bright acidity that keeps everything clean. The finish is dry, long and precise.
It's the definition of a versatile Champagne — an aperitif that can just as easily see a meal through. Open it when there's something to celebrate, or simply when a Tuesday needs lifting.
How to Serve
Chill to 8–10°C. Reach for a white-wine glass rather than a flute — the wider bowl lets the fruit and brioche show. Fine as an aperitif or right through dinner.
Where to Drink It
Scott's in Mayfair, The Wolseley, or J Sheekey.
Food Pairings
Classic with oysters and shellfish, but the Pinot weight means it also handles roast chicken or a plate of charcuterie with ease.
