Ice Impérial

Ice Impérial

tasting notes

COMPOSITION

The meticulous blend in this unconventional champagne is structured around vinous and angular Pinot Noir (40 to 50%), which is intensely fruity, and a framework that integrates the high dosage to great effect. In the mid-palate, round and fleshy Meunier (30 to 40%) contributes to the richness and softness of Ice Impérial champagne. Finally, Chardonnay brings sharp acidity (10 to 20%) and refreshes the finish.

A DENSE APPEARANCE

Deep gold with amber glints

A fruity and intense nose

The first notes start tropical, with the powerful fruitiness of mango and pineapple. They then leave room for the generosity of stone fruits such as nectarine, then to an original raspberry note.

The generous palate combines sweetness and freshness

After the fleshy and delicious fullness of a fresh fruit salad comes the sweetness of caramel and quince jelly. The fresh acidity of grapefruit and ginger creates a lively sensation on the palate.

Dosage

45 g/liter - Champagne Demi-Sec

Cellaring time

18 months

Aging after disgorgement

At least 3 months

Chromaticity

Served with three ice cubes, Ice Impérial champagne brings out white tones such as snow, coconut flesh, or a Comice pear that has just reached perfect ripeness. Then come the yellow fruit tones: a slice of pineapple, peach, mango. A fluffy green bud is evoked in parallel, and the intense green of a Granny Smith apple.

Textures

These will inevitably be surprising, unconventional, informal and unexpected. The fruit and vegetables are cut by an artist, with great care, to bring a cubism-inspired texture to each bite: marbles, small cubes, triangles, etc. The choice of textures depends on how sweet or smooth they are. A juicy texture will work well, as well as anything that creates a marked contrast.

do

  • This champagne, which illustrates newness, spontaneity, and originality, clears the path for ingredients that may be unexpected.

  • Surprising bites, rather than elaborate dishes.

  • A chic picnic attitude that becomes an experience.

  • Perfectly ripe, raw fruits, cut to provide texture.

  • An element that provides a touch of sweetness.

  • Cooking without heat (marinades, ceviche).

  • Exotic seasonings (coconut milk and lime).

  • Fruit gelatin-based preparations with a hint of sass.

  • The ethereal sensation of crispy fried dishes with no greasy effect: kadaïf, Korean breadcrumbs, light tempura.

  • Sushi from fruit. Fresh cheeses: feta, mozzarella, burrata, fresh goat cheese rolled in fruit.

    • don't

    • Red colours. Overripe fruit. Compotes. Roasted meats. Excess fat. Pronounced or overly conventional cooking techniques.

    • Heavy, greasy frying.

    • Excessive tastes of the sea or acidity.

    • Salt to contrast with a sweet taste in the mouth.

    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

    Ice Impérial

    Ingredients matrix

    Ice 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

    Celery mousseline, mango, Espelette pepper

    Snack

    Arugula sponge, guacamole, green tomato

    Snack

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

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