Grand vintage Rosé 2009

Grand vintage Rosé 2009

tasting notes

COMPOSITION

The succulent Pinot Noir from the 2009 harvest appears in all its glory in this Moët Grand Vintage Rosé champagne. Full of sun and aromas, it accounts for 59% of the blend, including 19% of red wines. Chardonnay brings elegant freshness and smoothness (30%), while Meunier enhances this great vintage with its full-bodied texture (11%).

A BRIGHT COLOUR

Deep pink with coral glints, beautifully bright, and with fine and persistent bubbles.

A FULL, GOURMAND NOSE

The first notes evoke the harvesting of red berries warmed by the summer sun: wild berries, wild strawberries, raspberries, redcurrants. These fruity aromas are tinged with floral and vegetable notes such as rhubarb, violet and poppy-flavoured candy. A hint of vanilla and pink pepper underscores the full maturity of this champagne.

A LIGHT YET INTENSE PALACE

The palate evokes a candy store and its aromas of marshmallows, hard candy, cotton candy, candy apples. As it evolves, notes of nutmeg, dried fig and black cherry appear. Pinot Noir expresses itself here with airy elegance, through an enveloping texture and a finish featuring warm spices.

DOSAGE

5 g/liter

CELLARING TIME

7 years

AGING AFTER DISGORGEMENT

At least 6 months

CHROMATICITY

While tasting Grand Vintage 2009 Rosé champagne, the brilliant pink of a candy store display, the tender pink of cotton candy, the shimmering and deep pink of mother-of-pearl powders all play key roles. But also: white, delicately tinted with a rosebud, the golden yellow of curry or turmeric powder, the intense wine lees colour of red basil.

TEXTURES

The style of this champagne combines both the lightness and the volume of a cloud. The mid-palate has a gourmand, silky texture, which pairs perfectly with mousseline, stewed, buttered dishes... Its complex and refined effervescence are ideal for serving with the emulsion of a salted sabayon dish.

do

  • When pairing this gourmand, yet light champagne, it’s not about sweet and savory or sweet and sour, but a hint of sweetness in a savory dish, a tangy note inside that sweetness.

  • Explore the variety of tangy fruits (physalis, redcurrant, passion fruit, rhubarb).

  • Dare to cajole, serving a duck fillet with a slice of roasted watermelon.


  • For citrus fruit, try contrasting its acidity (using an ingredient that tempers it).

  • For fruit, inject a dash of acidity into a juicy, fleshy and gourmand element.

    • don't

    • Materially and chromatically cold for a taste of the sea (like that of oysters).

    • The overly tart and pronounced acidity of raw citrus fruit (lime, lemon).

    • The powerful bitterness of burnt spices.

    • Bisques or sauces that are too full-bodied, too concentrated.

    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

    Grand vintage Rosé 2009

    Taste of the seaMeatsVegetalDairy
    Why?
    What?
    How?
    Fish
    Texture and flavour character
    Red mullet
    Rock fish: Red scorpion fish, scorpion fish
    Salmon, Bluefin tuna
    Pink at the bone, shimmering or raw inside
    A light and modern bouillabaisse with fresh and elegant seasoning
    Seafood
    Dark shellfish
    Mussels
    Stuffed mussels
    Mouclade (mussels)
    Crustacean
    Texture, mouthfeel, and a perfect chromatic harmony
    Sicilian red prawns
    Lobster, spider crab, sea cicada
    Prawns, crab,
    Simple, fresh preparations, see summer
    Sautéed in foaming butter
    Bisque with butter or cream, or served with fresh fruit to mitigate its potency.
    Be aware that if the bisque is too spicy it will overwhelm the champagne.
    Meat and poultry
    Tenderness
    Juiciness, dark colour.
    Duck, duckling
    Lamb
    Veal: Fillet served pink, or cheek in a navarin
    Kobe or Wagyu beef
    Venison tenderloin
    Pork: belly, cheek, filet mignon
    Capon: Poultry oyster
    Raw
    Beef carpaccio or Kobe sashimi
    Cooked
    Cooked very slowly to preserve the tenderness and juiciness of the meat, or very quickly but served pink
    Venison tenderloin Conceptually and technically modern and fresh (not in a stew) To contrast the potency of the game meat go for sauces with a hint of acid and creaminess for sides.
    Pork: Very fatty and well roasted (Japanese technique, cooked in very fragrant broth then roasted).
    Traditional French or English preparations in pie crusts: pâté en croûte or English pies are interesting if they are prepared using new techniques.
    Fruit
    Chromaticity
    Perfume and juiciness
    Cheerful and generous character
    Perfume
    contrast
    Apricot
    Peach, Nectarine
    Mango
    Fresh fig
    Rhubarb
    Watermelon, melon
    Juicy and balsamic red fruits (minty note)
    Citrus that is juicy, aromatic and not too acidic: Blood orange, Clementine, Mandarin, Physalis
    Fruit prepared to serve with meat or fish like a vegetable.
    Use very ripe citrus fruit with an element of contrast (CF Do)
    Apricot mousseline seasoned with espelette pepper
    Vegetables
    Juiciness
    Roundness
    Contrasts
    Ratatouille
    Red bell pepper (Piquillos
    “Baba ganoush”-style eggplant (adding mint or basil for freshness)
    Parsnip
    “Bagna cauda” style pepper with anchovy
    Black or purple (raw) olives, black tapenade
    Candied in oil
    Stewed
    Mousseline with plenty of butter
    Herbs
    Chromatic and/or freshness connection
    Red basil.
    Peppermint
    Dill
    Chervil
    Fresh, raw and cut with scissors, just before serving
    Spices and condiments
    Warm and fragrant spices
    Pink peppercorn, timut pepper, long kerala pepper,
    Nutmeg
    Cinnamon
    Ras el Hanout​
    Pastis
    Spices: lightly toasted or sprinkled on as a seasoning.
    Pastis emulsion
    Condiments
    Generosity, feeling of fattiness
    Butter emulsion
    Hazelnut, sesame, walnut, argan oil
    Coconut milk
    Butter emulsion
    Fresh oils for finishing touches
    Neutral oils (peanut or non-virgin olive) at the start of the cooking process.
    Cereals
    Texture and long mouthfeel.
    Risotto served al dente.
    Pearl barley
    Brown lentils
    Quinoa
    Wholewheat pasta
    Tender on the outside and firm and crunchy inside
    Pasta or cereals cooked in salted water, slightly less than the usual cooking time (2 min less than recommended cooking times).
    Milk products
    Softness and sensation of toasted sweetness
    Butter
    Beurre noisette
    Whipped
    Cheese
    Texture and generosity
    Mature hard cheese
    Creamy and acidic
    Fresh, floral goat cheese, coated in ash: Valençay​
    Ossau Iraty, mimolette​
    Farmhouse Langres
    Raw, at room temperature, with a cereal or semi-wholemeal bread but not most importantly not spicy.

    Ingredients matrix

    Grand vintage Rosé 2009

    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

    Lobster, white peach, mint and almonds

    An explosion of flavours

    Roasted duckling fillets with apricots

    Complexity and smoothness

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

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