Champagne corks were popping at Hiro Lounge in the Maritime Hotel for Veuve Clicquot's re-release of its Rosé Reserve 1985, which will be available in stores for a limited time this summer.
"The inspiration for the event was an 80's superstar—Champagne Veuve Clicquot Rosé Réserve 1985," said Shaunna Spalten, brand director for Champagne Veuve Clicquot. "Too many people don't realize the incredible aging potential of Champagne, so we decided to give them the opportunity to taste first-hand a Champagne that is nearly 20 years old."
In keeping with the vintage, the evening had an 80's theme: DJ Peter Makbish spun old favorites like Blondie and the Eurythmics, while mannequins were dressed in appropriately dated fashions, from shoulder-padded tops to Jane Fonda-esque leotards and leg warmers. Spalten and communications and marketing executive Alyssa Coulson worked with R. Couri Hay Creative Public Relations to produce the event.
The rest of the décor was warm and understated. Dark wood tables were covered with pink flower petals and yellow Veuve champagne buckets, as were stacked Veuve Clicquot crates and the bar. Veuve-branded votive candles gave a golden glow to the basement bar.
Tadashi Ono of Matsuri (the Maritime's in-house restaurant) provided fare specifically paired to complement the Rosé Reserve, included chicken yakitori, vegetable tempura and spicy tuna.
—Erika Rasmusson Janes
"The inspiration for the event was an 80's superstar—Champagne Veuve Clicquot Rosé Réserve 1985," said Shaunna Spalten, brand director for Champagne Veuve Clicquot. "Too many people don't realize the incredible aging potential of Champagne, so we decided to give them the opportunity to taste first-hand a Champagne that is nearly 20 years old."
In keeping with the vintage, the evening had an 80's theme: DJ Peter Makbish spun old favorites like Blondie and the Eurythmics, while mannequins were dressed in appropriately dated fashions, from shoulder-padded tops to Jane Fonda-esque leotards and leg warmers. Spalten and communications and marketing executive Alyssa Coulson worked with R. Couri Hay Creative Public Relations to produce the event.
The rest of the décor was warm and understated. Dark wood tables were covered with pink flower petals and yellow Veuve champagne buckets, as were stacked Veuve Clicquot crates and the bar. Veuve-branded votive candles gave a golden glow to the basement bar.
Tadashi Ono of Matsuri (the Maritime's in-house restaurant) provided fare specifically paired to complement the Rosé Reserve, included chicken yakitori, vegetable tempura and spicy tuna.
—Erika Rasmusson Janes