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%).
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.
7 to 9 g/liter
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.
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.
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.
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
Mâche non excessiveJutosité délicate et éléganteŒufs
de poisson (pour le craquant et la salinité iodée)
Poissons à chair blanche
(daurade, bar, turbot, St.
Pierre, Sole) Œufs de poisson
Cru :Sushi, sashimi, carpaccioMariné “à la
tahitienne” (Citron vert, gingembre, lait de coco)Ceviche
sans excès de vinaigre
ou de sojaCuit :Rôti
sans excès de colorationPoché et servis avec une
mayonnaise vis avec une mayonnaise
Freshness above all else
Tender yet crunchy
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