Nectar Impérial Rosé

Nectar Impérial Rosé

tasting notes

COMPOSITION

A brilliant interpretation of the Moët & Chandon style. Its blend enhances the fruity intensity of Pinot Noir (45 to 55% of the blend including 10% red wine), which is underscored by the fleshy texture of the Meunier (35 to 45%, including 10% red wine). The freshness of Chardonnay (5 to 10%) glorifies the finish.

A flamboyant appearance

Deep pink with intense copper glints.

A gourmand nose

The nose is plunged into a basket of ripe blackberries: wild strawberries, redcurrants and blackcurrants release their summer aromas. Notes of sunny yellow peaches then become more pronounced. This crescendo continues and morphs into mouthwatering nuance of strawberry jam.

The palate combines richness and freshness

Intense and tasty, the sensation of red berries lingers on the palate for a long time. It is partnered by the sweetness of nutmeg and caramel. A nice contrast to finish, with the acidulous freshness contributed by a burst of redcurrant.

Dosage

45 g/liter - Champagne Demi-Sec

Cellaring time

18 months

Aging after disgorgement

At least 3 months

Chromaticity

The flavours of Nectar Impérial Rosé champagne evoke the intense coppery tone of a Peking-style duck breast, the bright orange of a slightly caramelized orange supreme, the intense scarlet of redcurrants, pomegranates, strawberry jam, the shell of a Breton lobster, the delicious and flamboyant red of a candy apple, the bright red of a ripe cherry tomato, sautéed in olive oil. And suddenly, the black glint of a grain of pepper.

Textures

Mouthwatering, Syrupy, Creamy, In jelly. Volume and density. Like thick velvet, silk brocade or Shetland wool.

do

  • Counter the sweetness with a hot, spicy, fresh or salty element:
    - “Traditional” red berry desserts with an element of freshness;
    - Soft exotic fruits, prepared and seasoned with a touch of green freshness (coriander, basil, etc.);
    - Foie gras served with a fruity element (red berries, non-acidic exotic fruits: mango, papaya, etc.);
    - Asian dishes prepared with a Thai sauce or a sweet and sour or spicy marinade.

  • Hot or spicy dishes or ingredients (chorizo).

  • Pan-fried oysters or seafood (Korean panko, tempura, fritter) to reduce the taste of the sea, served with sweet and sour or spicy sauce.

    • don't

    • With a dominant flavour: raw oyster, dominant acidity (vinegar, lemon), bitterness of coffee, dark chocolate.

    • A totally sweet dish with no element of contrast (touch of salt or pepper, freshness of an herb, spice).

    • Green vegetables. Raw vegetables.

    Ingredients matrix

    pourquoi ?

    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant
    et la salinité iodée)

    Quel ingrédient ?

    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole)
    Œufs de poisson

    Comment ?

    Cru
    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole)
    Œufs de poisson
    Cuit
    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise
    vis avec une mayonnaise

    Ingredients matrix

    Nectar Impérial Rosé

    Taste of the seaMeatsVegetalSaltDairy
    Why?
    What?
    How?
    Fish
    For the sweetness of the flesh
    For the texture
    Seawater fish with white flesh Pink or red
    Langoustine
    King crab​
    Crayfish
    Scallops
    Tartare or carpaccio but with a sweet and fruity seasoning
    Marinated
    Lightly smoked
    Seared
    Wok
    Meat and poultry
    For the taste, texture and juiciness of red meat
    For the texture of the grilled food
    Characterful red meats (Beef, Pork Duck, Lamb, Exotic meats (Kangaroo, reindeer, etc.)
    Grilled
    Peking style
    Boiled, then grilled (Japanese-style)
    Plancha
    Wok
    Seasoning
    Seasoning, for spiciness and salty flavour
    Merguez​
    Chorizo​
    Spicy sausages
    Spicy black pudding
    Smoked ham
    Grilled
    Cooked as espuma, infused in an emulsion
    Raw
    Dried
    Herbs
    For a touch of freshness and contrast
    Peppermint
    Basil, Cilantro, dill
    Verbena, Lemongrass
    Thyme flower
    Raw and finely chopped (not just chopped)
    Infused in a marinade, an espuma, an emulsion, etc.
    Carbohydrates
    For texture, garnish
    Rice
    Semolina, bulgur
    Millet, Quinoa, Corn​
    Polenta
    Cooked to preserve the slightly “al dente” texture
    Vegetables
    For contrast
    Potato
    Squash
    Tomato
    Red and orange bell pepper
    In sauces, candied, marinated 
    Fruit
    For the direct link with champagne; naturally sweet, the sensation of freshness
    Stone fruits (white peach, peach, apricot, mirabelle plum)
    Red berries: Raspberry, Wild strawberry, Blackberry
    Sweet tropical fruit (mango, papaya, passion fruit, dragon fruit, victoria pineapple, etc.)
    Sweet citrus (mandarin, blood orange)
    Cucurbits (watermelon, Charentais melon)
    Coconut milk
    As a main ingredient in a dessert
    Serve to sweeten a dish
    As an ingredient for marinade
    Cooked or raw but seasoned
    Spices
    To contrast with sweetness and fruity flavours in the wine
    To pep up an ingredient
    For a spicy touch
    Star anise
    Peppers
    Licorice
    Cardamom
    Curry​
    Curcuma​
    Chili, paprika
    Madras
    Ras el hanout​
    Vanilla (combined with a hot spice)
    In marinades
    Ground onto the plate before serving (sprinkled as a seasoning)
    In cooking
    Infused in an espuma, an emulsion
    Salt
    For crunch and contrasting sea-salt salinity
    Fleur de Sel
    Maldon salt
    Guérande salt
    Himalayan pink salt
    As a seasoning
    Cheese
    For the contrast of spicy and salty flavours
    Fresh goat cheese
    Pecorino romano with pepper
    Gouda with cumin
    Blue cheeses
    ​
    Raw at the end of the meal, served with fruit jellies or preserves, etc.
    Uncooked

    Ingredients matrix

    Nectar Impérial Rosé

    Poisson

    Pourquoi ?

    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant et la salinité iodée)

    QUEL INGRédient ?

    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole) Œufs de poisson

    Comment ?

    Cru :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    COquillages

    Pourquoi ?

    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant et la salinité iodée)

    QUEL INGRédient ?

    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole) Œufs de poisson

    Comment ?

    Cru :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    Crustacés

    Pourquoi ?

    Mâche non excessive
    Jutosité délicate et élégante
    Œufs de poisson (pour le craquant et la salinité iodée)

    QUEL INGRédient ?

    Poissons à chair blanche
    (daurade, bar, turbot, St. Pierre, Sole) Œufs de poisson

    Comment ?

    Cru :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    Inspirations

    Steamed lobster, wild strawberry emulsion

    Flamboyant pairing
     

    Mussels with chorizo

    The secret notes

    Steak tartare with mango and passion fruit

    Snack

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

    Etiam lobortis rutrum purus interdum finibus.

    Ut vitae cursus est. Vestibulum vulputate ac libero ut scelerisque.

    Nam rhoncus cursus enim, nec sollicitudin tortor porttitor ut.
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