Ice Impérial Rosé

Ice Impérial Rosé

tasting notes

COMPOSITION

Pinot Noir dominates Ice Impérial Rosé champagne too, with 45 to 55% of the blend, including 10% red wine. It contributes its fruity intensity and vinous character to the champagne. Meunier brings roundness and complexity (35 to 45%) and contributes colour (10% red wine). On the finish, the 5 to 10% of Chardonnay in the blend contributes freshness.

A sparkling appearance

Its colour is a deep pink adorned with golden glints.

A nose with vibrant fruitiness

Morello cherry, cranberry: red berries start proceedings, before being joined by nuances of juicy summer fruit like fig and nectarine. A note of grenadine syrup punctuates the gourmand aromas.

A luscious palate, combining softness and firmness


With their pronounced aromas right from the start, the sweetness of the red berries melts into the ensemble and becomes lighter, giving way to a sensation of balance between fruit and freshness. The fresh finish releases a delicately bitter note of pink grapefruit.

Dosage

38 g/liter - Champagne Demi-Sec

Cellaring time

18 months

Aging after disgorgement

At least 3 months

Chromaticity

On the palate, this champagne calls red notes to mind. The brilliant red of redcurrant and raspberry jellies, but also the deep tones of blueberries, figs, and blackberries. Then comes the copper-orange hue of a grapefruit slice. Its counterpart is green. The intense, fresh and honest green of mint, like the deep green of scrubland, thyme, borage.

Textures

A surprise is in store, a culture shock. Echoing the clink of ice cubes in a champagne glass. The geometric cuts of fruit and vegetable tartares collide with the imperial bubbles. The wild flesh of raw or marinated fish brings sea breezes to the ice cubes. The contrast between crunchy and juicy, between smooth textures and seeds of spice, piques the personality of this rosé champagne.

do

  • The ingredients and the champagne each assert their own character, they come face to face, they answer each other, understand each other.

  • 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.

  •  

    Salt to contrast with a sweet taste in the mouth.

    • don't

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

    • Heavy, greasy frying.

    • Excessive tastes of the sea or acidity.

    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 Rosé

    Ingredients matrix

    Ice 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

    Chinese fried duck confit with watermelon and cilantro salad, Maldon salt

    Snack

    Wagyu with blueberry and peach

    Snack

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

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