Rosé Impérial

Rosé Impérial

tasting notes

COMPOSITION

The intensity of the Pinot Noir dominates, contributing almost half of the blend. Meunier brings roundness, while Chardonnay brings its generous elegance to the two other grape varieties. Depending on the year, 20 to 30% of reserve wines complete the intensity, subtlety and consistency of Moët Impérial Rosé champagne.

A RADIANT APPEARANCE

Bright pink adorned with amber glints.

A DELICATE NOSE

The lively and intense bouquet is full of red fruits: wild strawberry, raspberry, cherry, etc. Then, a scattering of rose petals inspire floral nuances, underscored with a slight hint of pepper.

An expressive, intense and supple palate

Strawberry, raspberry, redcurrant: the juicy and persistent intensity of the red berries explodes onto the palate, joined by the fleshy, then firm peach aromas. The finish is structured by the freshness of a subtle peppery and minty note.

DOSAGE

7 to 9 g/liter - Champagne Brut

Cellaring time

21 months

Aging after disgorgement

3 months

CHROMATICITY

Moët Impérial Rosé champagne calls to mind: a plethora of red, pink and amber tones, a brightly-coloured candy apple, a green bouquet of mint leaves, dill, basil and verbena, the fleeting vision of a black pepper grain.

Textures

The quest for soft textures underscored by a slight bitterness. The elegant softness of turbot. The mouthwatering sensation of a tangy red berry.

do

  • The most important thing is to strike the right balance of intensity, harmony, softness and elegance.

  • Raw or lightly grilled red meat.

  • Colourful summer vegetables such as ratatouille, squash, black olives.

  • Rock fish, shellfish bisque.

  • A hint of acidity from balsamic vinegar.

  • Fresh green herbs.

  • A garnish of fresh, tangy red berries.

  • A touch of bitterness.

    • don't

    • Desserts.

    • A powerful and dominant taste of the sea. Violent, biting acidity: capers, pickles, lemon...

    • Very hot or heavily cooked spices that develop bitterness. The majority of green vegetables, parsley or salad dressing, green olives.

    • Sugar, honey, dominant candied fruit.

    • Milk, cream.

    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

    Rosé Impérial

    Taste of the seaButcheryVegetalDairy
    Why?
    What?
    How?
    Fish
    Chromatic harmony of red and/or the texture of the flesh that is reminiscent of meat.
    Red mullet
    Scorpion fish
    Bluefin tuna
    Salmon
    Carpaccio, sashimi
    Prepared like a meat
    Seared on a plancha or stewed like a bouillabaisse
    maybe with a red wine sauce.
    Shellfish
    Supple, firm texture
    The intensity of the taste of the sea with a hint of sweetness
    Mussels
    ​Avoid gray seafood with a strong saline flavour
    Cooked on a plancha with chorizo
    Crustacean
    For chromatic harmony and sweetness (soft flesh)
    Crabs
    Crawfish
    Lobster
    Crayfish
    Sea spider
    Steamed or in an aromatic stock
    Lightly seared
    Roasted on its shell.
    Meat and poultry
    Supple, firm texture
    Juiciness
    Chicken breast
    Pork tenderloin
    Fillet of veal
    Cooked
    Roasted (always juicy)
    Herbs
    Green element for chromatic contrast and a refreshing element
    Express a “southern” aromatic character and warm colours
    Mint, Basil, Chervil, Cilantro, Chives
    Marjoram, Oregano, Rosemary, Thyme, Sage
    Preferably fresh,
    raw as a seasoning at the end of the cooking process.
    In cooking, very slightly infused
    Vegetables
    For the chromatic match or contrast. Dark green, orange, red.
    For the vegetal mouthfeel
    Tomato
    Bell pepper
    Squash (Butternut, spaghetti)
    Eggplant
    Zucchini
    Cabbage
    Poivrade artichoke
    Black olive
    All preparations are possible provided that bitterness is limited
    Nuts
    Preferably fresh,
    raw as a seasoning at the end of the cooking process.
    In cooking, very slightly infused
    Pistachio
    Toasted and salted, crushed
    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
    A touch of dark colour
    Black trumpet
    Porcini mushrooms
    Duxelles
    Just sautéed
    Spices
    Chromatic harmony and contrast between the sweetness of the rosé and the bite of the spices
    All peppers
    Espelette pepper
    Harissa ​
    Paprika ​
    Curry
    Ras el hanout​
    Aniseed
    Licorice
    At the end of the cooking process to avoid bitterness
    In tagines
    As espuma
    Fruit
    Fruity aromatic pairing
    Red berries: cherry, raspberry, redcurrant, strawberry
    Watermelon
    Pomegranate
    As a garnish, raw or briefly sautéed in balsamic vinegar
    As a juice incorporated into a sauce or during cooking
    In a fresh fruit salad or tart with a thin crust
    Cheese
    Freshness and texture, saltiness
    Lightly ash-coated goat’s cheese
    Feta
    2. Ossau Iraty (Ewe’s milk cheese)
    3. Langres
    Gently matured to preserve the texture 

    Ingredients matrix

    Rosé 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

    Red mullet with Modena balsamic vinegar and mint

    Brings out the best in Pinot Noir
     

    Pea ravioli, mussel curry and lemongrass espuma

    The sweetness of peas

    Black tomato tatin

    Vegetarian food

    Tuna tartare with black olives, marjoram and pistachio

    Snack

    Beef tartare with lump’s roe, coarse salt and olive oil

    Snack

    Cherry tomatoes roasted with mint

    Snack

    Oyster and raspberry

    Snack

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

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