Houston’s Ultimate Champagne Party Takes Over the Swankiest Wine Cellar Ever

Ah, the sounds of corks popping and glasses clinking. Could there be a better soundtrack for lunch? Not on this Friday, when Veuve Clicquot pulled out the stops, or should we say popped the corks, for an elegant, educational midday fête.

No more ordering “Voove,” thank you. The proper pronunciation of the vaunted French champagne, noted Veuve’s Lisa Robbins, more likely rhymes with “love,” as in “vove” Clicquot, which, while not entirely on point, is about as close as a non-French speaking American can get.

Of course, most among the fashionable pride of sophisticates who gathered for lunch, compliments of the champagne maison, at swank Balthazar Cellars were already savvy to the proper pronunciation. But the question did arise as Veuve reps regaled the chic clutch with the colorful history of the bubbly and the widow Madame Clicquot’s signature role.

Since the opening of Balthazar Cellars by owner Windi Grimes last June, the luxe wine storage facility with event space has hosted a variety of member gatherings including the Ballet Ball kickoff party and Houston Astros owner Jim Crane’s party introducing his California wines.

This ladies lunch was all about the bubbly and Madame Clicquot, who created the first recorded vintage champagne in 1810. Robbins led the discussion introducing each serving of the divine champagne. And how the ladies were spoiled. Not only with the amazing lot of vintage champagnes but also with the heavenly lunch created by Balthazar president and talented chef Teague Burrell.

Among the femmes toasting hostess Grimes and the ladies from Veuve Clicquot were Laurie Morian, Eliza Stedman, Dr. Jenny Segal, Gina Bhatia, Laurie Boyer, Meredith Cocke, Sherri Gross and Tina Pyne from Louisiana, many of whom took advantage of the opportunity to purchase some of the rare vintages offered.

The Menu and Accompanying Champagnes

Colossal lump crab on a bed of sweet corn, zucchini and heirloom tomatoes with basil and meyer lemon gastric, served with Veuve Clicquot Extra Brut Extra Bold

Smoked salmon tartare with herb crème fraiche, pink watercress and toasted brioche, served with Veuve Clicquot Vintage Rose 2008

Caramelized onion and chicken crepe with fine herbs mornay sauce, spring greens and champagne vinaigrette, served with Veuve Clicquot La Grand Dame 2008

Chocolate tart with cream cheese pastry filling with raspberries and shaved dark chocolate, served with Veuve Clicquot La Grande Dame rose 2008.