Skip to main content

Moët Impérial

Moët Impérial

tasting notes

COMPOSITION

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%).

AN ELEGANT APPEARANCE

Slightly golden straw yellow with delicate green glints.

A STRICKING 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 DISCRETION

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.

DOSAGE

7 to 9 g/liter

CELLARING TIME

24 months

AGING AFTER DISGORGEMENT

3 months

CHROMATICITY

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.

TEXTURES

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.

do

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. 


don't

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

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

INSPIRATIONS

Roasted Bresse chicken breast, herb sauce

Freshness above all else

Pan-fried duck, ginger chips and noodles

Tender yet crunchy

Mediterranean couscous, basil, coriander, dried apricots and aubergine

Vegetarian food

Pumpkin capuccino and white truffle

Snack

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