Champagne Dreaming

Imagine you’re half submerged in a sparkling blue plunge pool with views of sky-scraping palm trees and the rocky Santa Rosa Mountains. The pop of a Champagne bottle opening behind you chimes in with the remixes of 90s hits infiltrating the atmosphere of the Veuve Clicquot plunge pool area at La Quinta Resort & Club in Palm Springs. Your friends are lounging on piles of pink and orange pillows in the Veuve themed cabanas lining one side of the adults-only pool. Flanking the bar area, fellow guests are playing branded lawn games like giant Jenga and croquet, après-swim cocktails in hand. The vibe is sophisticated yet fun and the rosé is never-ending. My kind of start to the weekend. The only thing getting me to leave this poolside paradise? The setting sun queuing me to head to my room and change into something more suitable for tonight’s Veuve Clicquot dinner. The pathway back to my room is lined with citrus trees, Spanish style architecture and more pools. With 41 pools and sprawling lawns, the resort is a remarkably prodigal use of land, but that’s part of what makes it special. It is spread out yet feels intimate all at once. Most guest rooms are grouped around the pools, creating a boutique hotel feel and allowing you to have the jacuzzi to yourself. (And if a pool scene is your thing, there’s always Coachella.) All this charm while still featuring the amenities of a Waldorf Astoria Resort, like 21 tennis courts, boutiques, bike rentals, a spa, and several on-property restaurants. Rooms are spacious, modern, and comfortable with impeccable tiled bathrooms. Cactus flower paintings adorning the walls are the only thing reminding us we’re in the desert, not Santa Barbara. Arriving at the Santa Rosa Room just off the lobby, a long table covered in Champagne flutes is set for a 5-course dinner prepared by Chef Andrew Cooper from Morgan’s (the resort’s fine dining restaurant) and accompanied by Veuve pairings. La Quinta offers Veuve dinners every few months, yet tonight’s meal is special, in celebration of Madame Clicquot’s 241st birthday. The first course is my Champagne wishes and caviar dreams come true; Oscietra Caviar topped Mission Oysters and Veuve Yellow Label. Each of the following courses, from the Herb-Roasted Veal Tenderloin to the Chocolate Bombe, is delicious and perfectly complemented by the Champagne pairing. The Dover Sole garnished with a heavy shaving of truffles and accompanied by Veuve Clicquot La Grande Dame 2006, with the tiniest delicate bubbles, is my favorite. Between courses, a Veuve representative educates us on the Champagnes, the history of the iconic Champagne house and Madame Clicquot, who was an innovator and way ahead of her time. She was the first to create rosé Champagne— today’s hottest summer drink—200 years ago.

I pick up conversation with the couple sitting across from me, who have been coming to La Quinta Resort for decades and consider it their home away from home. They excitedly note that it’s been renovated to stay updated yet kept its tranquillity and quaintness, adding that their children love it just as much as they do. Throughout the weekend I notice that, perfectly aligning with Veuve, La Quinta stays true to its historical roots while keeping current. The commitment is apparent throughout the resort, from the black and white images of the original buildings showcased on restaurant walls, to Greta Garbo’s preserved on-property home.

The next morning, my friends and I continue our relaxation at the tranquil Spa La Quinta, soaking in the jacuzzi under a canopy of grapefruit trees before indulging in vanilla and amber “sun” oil infused signature massages. Fully relaxed, we head to a much-needed Sunday brunch on the lawn. Setting the scene, a bright pink and yellow balloon installation adorns the hedge, and antique bird cages containing Veuve bottles hang amongst oranges in the trees. The tables are set with exquisite floral centerpieces composed of tropical flowers and gold painted leaves. The dishes, crafted by Adobe Grill’s chef, range from fluffy ricotta lemon pancakes to chilaquiles to a whimsically plated frozen yoghurt strawberry napoleon. Of course accompanied by Champagne so good it merits a 241st birthday celebration for its creator.