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More details on this Clos19 event package

Veuve Clicquot Yellow Label Brut

Instantly recognisable, Veuve Clicquot’s Yellow Label Brut is the maison’s signature champagne and the one against which all others are judged – balancing strength, aromatic intensity and freshness.

Food pairing:
Perfect as an apéritif or throughout a meal


The freshness of this champagne will work beautifully with the simple flavours of pan-fried scallops in a citrus relish.


Complement pan-fried red mullet, or a dish of sautéed white-fleshed fish, with the well-structured Veuve Clicquot Yellow Label.


This blend makes a fitting partner for generous slices of strong, crumbly and slightly sweet Comté cheese.

Glenmorangie The Original

A 10-year-old single malt ideal for newcomers to whisky as well as connoisseurs, The Original is the truest definition of the Glenmorangie house style – elegant and floral, soft, mellow and creamy.

Signature cocktail:
Long Zest


  • 50 mL Glenmorangie The Original whisky
  • ½ flat barspoon of molasses sugar
  • 3 drops Angostura bitters
  • 75 mL high quality ginger ale
  • Garnish: flamed orange zest


Add the whisky and bitters into an old fashioned/rocks glass over ice, and stir.

Top with the ginger ale, flame an orange peel to express the oils, then add as a garnish.


Masséna Tumbler glass by Baccarat


Cloudy Bay Sauvignon Blanc 2016

Vibrant, fresh and zesty, Sauvignon Blanc 2016 embodies the essence of its origins. It is a captivating expression of Australia’s Marlborough region and the flagship wine of this much-loved estate.

Food pairing:
Seafood pairings work best


Allow the vibrancy of this wine to come to the fore by pairing with delicately flavoured dishes. Raw oysters make a perfect starter, as would asparagus with a drizzle of balsamic.


Try steamed mussels with parsley and garlic, or with lemongrass and Thai basil. Alternatively, salmon maki provides texture and complements the sauvignon blanc’s intense aromas.

Cloudy Bay Pinot Noir 2014

This beautifully perfumed, long, fleshy but lithe Marlborough pinot noir is structural yet has an unprecedented freshness – testament to the remarkable harvest of 2014.

Food pairing:
Rich and fulsome flavours


Sweet and sticky pork ribs will bring out the oaky notes in this wine, while a lamb’s lettuce salad topped with savoury herbs and walnuts will complement its long finish.


Pan-roasted duck breast with a sweet and tart cherry sauce, or duck-leg confit served with red cabbage and roasted potatoes are hearty matches for this classic pinot noir.


Serve with soft mould cheese.