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
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.
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
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.
A strong seafood aroma, such as with oysters.
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
Soft, fresh spices
Strong spices and sweetness
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