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Nectar Impérial

Nectar Impérial

tasting notes


A gentle expression of the Moët & Chandon style, which owes the name Nectar to its generous dosage and fruity richness. Its blend reflects the diversity and complementarity of the three main grape varieties: Pinot Noir for structure (40 to 50% depending on the vintage), Meunier for its body (30 to 40%), and Chardonnay for freshness (10 to 20%).


Deep gold with gold glints

A complex nose

After the explosion of tropical notes such as pineapple and mango, the full roundness of stone fruit (mirabelle plum, apricot) settles in, underscored by a light dash of vanilla.

A smooth and lively palate

The mouth is first enveloped by dense tropical fruit notes: pineapple and passion fruit. Then, it discovers the firm and silky flavours of stone fruits, finishing on the invigorating freshness of grapefruit.


45 g/liter - Champagne Demi-Sec

Cellaring time

18 months

Aging after disgorgement

At least 3 months


On tasting, Nectar Impérial champagne inspires a chromatic universe featuring golden, brilliant, shimmering tones: a marbled gold with darker shades, fire agate stone from Mexico, the warm glow of yellow amber or even the blue running through a slice of Roquefort.


This rich palate is punctuated by a lively finish and will partner perfectly with a delicious, creamy or syrupy texture like golden honey. It seeks out sensations of volume and density, like a delightfully thick velvet or the richness of gold lamé.


This champagne illustrates the complexity of taste, the nectar of flowers, the world of sweet wines. Its high dosage means it can be paired with sweet, exotic, sometimes extreme flavours.

Sweet and savory matches: pan-fried fresh foie gras served with a mango coulis, sautéed apricots, etc.

Sweet and sour pairings (cod with honey, etc.) with a sweet or sour sauce or marinade. Crispy roast bacon. Sweet tropical fruits, cut and seasoned with a touch of freshness. Fruit compotes (mango, apricot, etc.) seasoned with a spicy element. Sweet fruity desserts with a contrasting element (white chocolate, coconut, lime).

Cajun, Caribbean, Mexican, Thai cuisine, etc. It’s all about contrast: spicy dishes or ingredients (spicy cold cuts like chorizo, oriental dishes), blue cheeses.


Excess sugar or fat with no contrasts.

The pronounced acidity of vinegar and lemon.

Excessively milky elements. Raw green vegetables.

Heavy stews.

A strong seafood aroma, such as with oysters.

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 ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise


Monkfish curry and pineapple

Soft, fresh spices

Turbot, harissa espuma

Strong spices and sweetness

Scallop tartare with passion fruit and coriander


Roasted pineapple


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« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët