The meticulous blend in this unconventional champagne is structured around vinous and angular Pinot Noir (40 to 50%), which is intensely fruity, and a framework that integrates the high dosage to great effect. In the mid-palate, round and fleshy Meunier (30 to 40%) contributes to the richness and softness of Ice Impérial champagne. Finally, Chardonnay brings sharp acidity (10 to 20%) and refreshes the finish.
Deep gold with amber glints
The first notes start tropical, with the powerful fruitiness of mango and pineapple. They then leave room for the generosity of stone fruits such as nectarine, then to an original raspberry note.
After the fleshy and delicious fullness of a fresh fruit salad comes the sweetness of caramel and quince jelly. The fresh acidity of grapefruit and ginger creates a lively sensation on the palate.
45 g/liter - Champagne Demi-Sec
18 months
At least 3 months
Served with three ice cubes, Ice Impérial champagne brings out white tones such as snow, coconut flesh, or a Comice pear that has just reached perfect ripeness. Then come the yellow fruit tones: a slice of pineapple, peach, mango. A fluffy green bud is evoked in parallel, and the intense green of a Granny Smith apple.
These will inevitably be surprising, unconventional, informal and unexpected. The fruit and vegetables are cut by an artist, with great care, to bring a cubism-inspired texture to each bite: marbles, small cubes, triangles, etc. The choice of textures depends on how sweet or smooth they are. A juicy texture will work well, as well as anything that creates a marked contrast.
This champagne, which illustrates newness, spontaneity, and originality, clears the path for ingredients that may be unexpected.
Surprising bites, rather than elaborate dishes.
A chic picnic attitude that becomes an experience.
Perfectly ripe, raw fruits, cut to provide texture.
An element that provides a touch of sweetness.
Cooking without heat (marinades, ceviche).
Exotic seasonings (coconut milk and lime).
Fruit gelatin-based preparations with a hint of sass.
The ethereal sensation of crispy fried dishes with no greasy effect: kadaïf, Korean breadcrumbs, light tempura.
Sushi from fruit. Fresh cheeses: feta, mozzarella, burrata, fresh goat cheese rolled in fruit.
Red colours. Overripe fruit. Compotes. Roasted meats. Excess fat. Pronounced or overly conventional cooking techniques.
Heavy, greasy frying.
Excessive tastes of the sea or acidity.
Salt to contrast with a sweet taste in the mouth.
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
Snack
« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
