Moët Impérial

Moët Impérial

tasting notes

COMPOSITION

Its blend reflects the diversity and complementarity of the three main grape varieties in Champagne whose proportions vary from year to year, but always find the same harmony: the body of Pinot Noir (30 to 40%), the suppleness of Meunier (30 to 40%), and the finesse of Chardonnay (20 to 30%).

AN ELEGANT APPEARANCE

Slightly golden straw yellow with delicate green glints.

A STRIKING NOSE

Green apple, citrus, etc. The striking intensity of these fruity notes is immediately followed by a wave of mineral freshness and white flowers. Then, the blonde nuances of brioche, cereals and fresh nuts hint at elegant maturity.

THE PALATE COMBINES GENEROSITY AND SUBTLETY

Generous and tasty, white fruit notes including pear, white peach and apple, unfurl on the palate, in the company of fine, light bubbles. Then, little by little, the sweet liveliness of the citrus nuances comes into focus, and lingers delicately in the mouth.

DOSAGE

7 g/liter

CELLARING TIME

24 months

AGING AFTER DISGORGEMENT

3 months

CHROMATICITY

Even with the eyes closed, Moët Impérial champagne evokes the golden yellow of a sabayon dessert, the fresh tones of a yellow citrus fruit, the ethereal translucency of an espuma, the light green glints on cucumber flesh or the crystalline shine of an opaline.

TEXTURES

The fine effervescence requires a texture that is supple and light, like a golden drape. The subtle palate requires an energetic and non-aggressive mouthfeel, like fettuccine “al dente” or the flesh of a grainy, crunchy pear.

do

  • Raw food, sushi, sashimi, fruit carpaccio or aromatic herbs.

  • Fresh fruit with a contrasting seafood element, whether salty or spicy.

  • Acidity that is pronounced, yet partners harmoniously with a fatty sensation: white butter with capers, avocado cream and caviar with lemon…

  • The taste of the sea: oysters, oyster leaf, sea urchins, etc. A vegetable nuance, no overcooking and seasoned (extra virgin olive oil and coarse salt) to soften the vegetal sensation. A touch of warm spice, turmeric or curry for delicate seasoning. 


    • don't

    • Excess contrast: sweet and sour, sweet-salty...

    • Sugar, honey, dominant candied fruit

    • Excess bitterness: coffee, dark chocolate, burnt spices, etc.

    • The dryness that arises from overcooking

    • Soft, sticky textures Very hot spices

    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

    Moët Impérial

    Taste of the seaMeatsVegetalSaltDairy
    Why?
    What?
    How?
    Fish
    No excessive mouthfeel
    Delicate and elegant juiciness
    Fish roe: For crunch and sea-salt salinity
    White-fleshed fish (sea bream, sea bass, turbot, john dory, sole)
    Fish roe
    Raw
    Sushi, sashimi, carpaccio​
    “Tahitian style” marinade (lime, ginger, coconut milk)
    Ceviche without excess vinegar or soy

    Cooked
    Roasted without browning too much
    Poached and served with a light lemon and herb mayonnaise
    Shellfish
    Supple, firm texture
    Intense taste of the sea
    Oysters
    Clams
    Dog cockle
    Scallops
    Raw
    Pickled, with no excess acidity

    Cooked
    Sautéed in butter or with pasta such as “Spaghetti alle Vongole”.
    Grilled inside the shell, “Thai” style.
    Crustacean
    Slight oiliness or sweetness
    Freshness and elegance
    Crabs
    Langoustine
    Prawns
    Raw
    Carpaccio (with a fresh element and a fruity element)

    Cooked
    Fried as Tempura (with a fresh saline element)
    Steamed or cooked in broth
    Meat and poultry
    Supple, firm texture
    Juiciness
    Chicken breast
    Pork tenderloin
    Fillet of veal
    Cooked
    Roasted (always juicy)
    Herbs
    Delicate freshness
    Chervil
    Cilantro
    Tarragon
    Verbena
    Always fresh and raw
    When serving for more aroma
    At the last minute in the juices
    Condiments
    Smooth texture
    A touch of freshness.
    Extra virgin olive oil
    Lemon / Lime
    Almond milk
    As a base for a marinade
    As a seasoning
    Vegetables
    Very discreet, non-dominant and sometimes slightly fatty (avocado)
    A crunchy element
    Cucumber
    Eggplants
    Green or white asparagus
    Avocados
    Raw
    Cut carefully to create texture in the mouth
    Always seasoned

    Cooked
    Steamed
    Eggplant as caviar or baba ganoush, Mediterranean style with pine nuts and mint.
    Nuts
    Slightly toasted sensation
    The elegance of white (almond) or golden (fresh walnuts) nuances
    Almonds
    Nuts
    Pine nuts
    Pecan
    Fresh, cut julienne, or coarsely chopped.
    Very lightly toasted.
    In breadcrumbs.
    Cereals and seeds
    ​
    Contrast and texture
    Semolina (Couscous)​
    Chickpeas
    Corn
    Pasta
    Rice
    Rice and pasta are cooked al dente
    Seasoned semolina
    Corn as popcorn
    Chickpea as hummus
    Mushrooms
    To echo the maturation with yeasts
    Button mushrooms
    Porcini mushrooms
    White truffle
    As a carpaccio
    White truffle Grated raw
    Pepped up with fresh herbs such as tarragon, coriander and basil
    Spices
    To stimulate the palate
    For a contrasting aromatic addition
    Ginger
    Espelette pepper
    Nutmeg
    Vanilla
    Curry​
    As a seasoning
    Always light and fine
    Fruit
    In keeping with the straightforward fruit
    Lively, fresh acidity
    Juiciness
    Generosity
    Granny Smith apple, lemon, lime
    Perfectly ripe pear
    White peach
    Pineapple
    Mango
    Mandarin / Clementine
    As a garnish for fish
    Slightly spicy stew served with roasted white meat
    As a fresh fruit salad, as a sorbet (without sugar)
    salt
    Flavour complement
    Crunchy element
    A contrast with a taste of the sea
    Fleur de Sel
    Maldon salt
    Guérande salt
    Himalayan pink salt
    As a seasoning
    Cream
    Subtle generosity
    Smooth enveloping texture
    Crème fraîche
    Salted, truffle-infused, spicy whipped cream, etc.
    Never excessively fatty.
    Cheese
    For its smoothness and slight salinity
    Young hard cheeses (12-month old Parmesan, Comté, Salers, etc.)
    Fresh goat cheese coated in ash
    Feta
    Burrata
    In slivers as a seasoning
    Plain as a side dish or on a platter (no fruit, jam or chutney, no dried fruit or nuts.)

    Ingredients matrix

    Moët Impérial

    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

    Roasted Bresse chicken breast, herb sauce

    Freshness above all else

    Pan-fried duck, ginger chips and noodles

    Tender yet crunchy

    Mediterranean couscous, basil, coriander, dried apricots and aubergine

    Vegetarian food

    Pumpkin capuccino and white truffle

    Snack

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

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