Magic Moët Moments at Bella Venezia

Image source: Photographer Megan Gill

Bella Venezia’s Champagne Garden sparkled for a stunning afternoon of exploring some of Moët & Chandon’s best drops, as Deb Caruso discovered.

Champagne lovers enjoyed an effervescent afternoon in Bella Venezia’s al fresco Champagne Garden with a flight of three divine drops of some of Moët & Chandon’s very best.

To start, the NV Moët & Chandon Brut Impérial made of Chardonnay, Pinot Noir and Meunier presented a bright fruitiness, seductive palate and elegant maturity that has made it one of the House’s most iconic Champagnes since 1869.

Next up the NV Brut Impérial Rosé which balanced the intensity of Pinot Noir with the roundness of Pinot Meunier and the elegance of Chardonnay – the Champagne was a spontaneous and seductive match for the event and the perfect preamble for the showstopping 2015 Moët & Chandon Grand Vintage!

Created in a year of tension, dramatic heat and uncertainty, the 76th vintage in the House is said to ‘evoke an awakening, the first rays of a day full of promise’ and is distinctive for its tender bouquet and enveloping palate.

Everyone agreed and appreciated the superb pairing of canapés from the award-winning kitchen team headed by Ben Achurch.

Local flavours shone with Herb & Cheese Arancini with Tomato Sugo; Mooloolaba Yellowfin Tuna Tartare with Eschallot, Caper, Dijon & Finger Lime; Mozzarella di Buffalo with Heirloom Tomato, Lemon, Balsamic & Basil; and Roasted and Raw Mushroom Tart with Truffled Pecorino!

The only left to say was ‘more Moët, sil vous plait’!

Bella Venezia’s Champagne Garden is open from 11.30am until late, seven days a week with regular special events and tastings.

Visit Bella Venezia’s website and follow them on Facebook and Instagram for bookings and the latest events, freshest menus and function options.

www.bellavenezia.com.au

About the Author /

[email protected]

Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

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