Tag Archives: veuve clicquot


Close your eyes. Dream up your most perfect fall day. To me, it’s a flannel shirt. It’s the smell of the s’mores cooking in the backyard and meat pie baking in the oven. It’s a giant wooden log cabin. It’s the view of nothing but gorgeous trees turned burnt orange, brown, and yellow. It’s the feeling a drizzle coming down on the window pane and the soft sounds of the guitar strumming in the distance. It’s a glass of Veuve Clicquot Rich served with slices of either apples or fresh tomatoes. Mont-Tremblant in Quebec is what you would only see in movies. It’s the most beautiful place I’ve ever seen during the fall. So picturesque. So unreal. The air just feels really, really good against your face, even snuggled up in a giant coat. I quickly became obsessed with this little ski town.

I went both behind the lens and in front of the lens this season with Veuve Clicquot. Photographing for such an iconic French champagne house like Veuve Clicquot always feels special. One sip and suddenly my travels with the team flash through my mind: Paris, Reims, London, Maui, Los Angeles, and now Canada. It makes me smile. The memories I have with this champagne will last forever. This experience, in both Montreal and Mont-Tremblant, felt so authentic for Veuve Clicquot Rich. Tis’ the season for Clicquology: the art of preparing drinks with Veuve Clicquot. Veuve Clicquot Rich was especially made for this mixology. It allows me to find new ways to drink champagne. This season I’m gravitating towards pears, apples, tomatoes, pomegranate, and hibiscus tea to experiment in my drinks. I like mine at brunch, served with a plate of squash salad, chicken pot pie, and side of mashed potatoes.

Bellies full, we ventured down to the lake, looking up at our cabin. Today was just as good, if not better than Thanksgiving. And trust me, I have so much to be thankful for this year. All you could see is the party inside and the smoke from the fireplace blowing in the wind. I’ve never seen anything so perfect.

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I hopped on a plane for yet another amazing Veuve Clicquot #CliquotDestinations trip: Maui. I’ve had this adventure booked for a while, and so when it was finally time to make that 12 hour flight, I was ready. The team and I stayed at the super luxurious Montage Kapalua Bay, in celebration of the new Champagne Hale at Cliff House with Veuve Clicquot. The Cliff House has been a must-see spot and destination on the island, and with the new Veuve Clicquot pop-up, you can experience a variety of champagne and delicious bites, overlooking what may be one of the most beautiful views and sunsets in Maui.

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Elegant dresses. Endless glasses of champagne. Polo. The Vueve Clicquot 10th Annual Polo Classic was a total dream, just like it is every single year. NYC had a beautiful burst of sunshine through the clouds as I squinted looking into the sky on the ferry to Liberty State Park. I couldn’t help but smile the whole time. Veuve Clicquot Polo is an afternoon to put your best foot forward and dress to the nines. The more decadent, the better. I love kicking off summer with Veuve Clicquot. They embody everything I love about summer: ros, luxury, and really good company. And like at any polo match, I dressed the part. Who makes this absolutely stunning number? Fendi, of course.

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I was in Reims, France with the lovely Veuve Clicquot team to learn every little thing about champagne and learn about their latest creation, CLICQUOT RICH. We began our trip at the exclusive Hotel Du Marc. It’s a luxurious house turned private estate owned by the Veuve Clicquot family, and only used to host parties and invited guests. Talk about one very special experience. 

But let’s start from the beginning. “Veuve” means widow in French and it was Madame Clicquot who took over the family champagne business when her husband died unexpectedly, leaving her widowed at a young age. The company then became called Veuve Clicquot and we believe it was their daughter Clementine who was the inspiration for the iconic yellow seen on the label. Madame Clicquot had some major girl power. Back in the day, women weren’t ones running businesses, but Madame Clicquot is what I like to call a GIRL BOSS. She wanted to continue the family business, perfect the production of her wine, and build the luxurious Veuve Clicquot brand.

Now let me take you back to Hotel Du Marc. This extremely chic hotel has a brilliant library, a dining room unlike anything I’ve ever seen, and a stunning lavender staircase, inspired by the rich hues of the grapes used in each wine. On the second floor are rooms that each represent a different country. I fell in love with the seafoam green walls of the guest bedroom representing France, and the extra large pink kimono draping along the wall of the Japanese room. Each part of this hotel was breathtaking. It was only a short drive from the Veuve Clicquot cellars… where the wine is made, left to age for years, before being distributed and enjoyed all around the world.

I am so excited to introduce you to Veuve Clicquot Rich. Rich is inspired by mixology, and that’s why we call it CLICQUOLOGY. Clicquot Rich is a bit more sweet due to its higher concentration of sugar. It’s meant for drinking in a large wine glass, served over ice, and accompanied with fresh ingredients including pineapple, celery, tea, pepper, cucumber, or grapefruit. For me, I personally love adding in the green and red bell peppers. The spice gives it all a little kick! It’s delicious and refreshing. It’s totally my summer rooftop drink. My friends are going to be obsessed. And it’s nice going to champagne for a change, over a wine or a classic cocktail. I love this new, innovative take on mixology and champagne.

CLICQUOLOGY took a while to perfect. Finding the right amount of sweetness. Finding the right fruits and veggies that complement the champagne well. But it was worth the wait!

Here is a little insight on what goes into producing champagne. This process takes 4 years!

1. The grapes are harvested by hand in September in the vineyards of Reims, France.

2. Gentle press to a juice, then it becomes base wine and goes through fermentation.

3. It’s blended and bottled in February to sit for 3 years.

4. The second fermentation. Yeast and sugar are added and natural carbon dioxide.

5. Open the bottle, remove the years, and add alcohol.

6. Last step is dosage. This determines if you are making something sweet or dry, or something really potent, like a dessert wine. The Clicquot Rich is in between. It’s not a vintage. It’s a bit more sweet and made to be mixed with fruits or vegetables to enhance the champagne’s flavor.

So now you know a bit about champagne, straight from the city of Reims! See you at the NYC polo match this weekend.


// Finders Keepers top, Milly pants, AGAIN Collection fringed dress, Jocelyn fur coat, Dear Frances mules, Ax + Apple jewelry, Dannijo earrings //