MOËT IMPÉRIAL BRUT
MOËT IMPÉRIAL
BRUT
Keep your bottle of Moët & Chandon chilled (8-10 °C/46-50 °F) so it will be ready to serve. In a hurry, you can place the bottle in a Champagne bucket filled with ice cubes and some water for 15 minutes. Pour each glass until it is two-thirds full. Enjoy your Moët experience!
7-9 g/liter Dosage
24 months Cellaring time
STRIKING NOSE
Green apple and citrus, followed by mineral freshness and white flowers. The blonde nuances of brioche, grains and fresh nuts hint at elegant maturity.
FOOD TEXTURE
The fine bubbles call for foods with a light and supple texture. The subtle palate will shine with energetic, non-aggressive flavors.
CHROMATICITY
Even with the eyes closed, Moët Impérial Champagne evokes the golden shade 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.
PAIRS BEAUTIFULLY WITH LIME AND CORIANDER SEABASS CEVICHE, OR PARMESAN TUILE, AND ROASTED CHICKEN BREAST.
DO
  • Tastes of the sea (oysters, oyster leaf, sea urchins)
  • Fresh fruit with contrasting seafood (salty or spicy)
  • Raw food (sushi, sashimi, fruit carpaccio, aromatic herbs)
  • Pronounced acidity tempered by fat (white butter with capers, avocado cream and caviar with lemon)
  • A touch of warm spice, turmeric or curry
  • Vegetables with extra-virgin olive oil and coarse salt (no over-cooking!)
DON’T
  • Excessive contrast (sweet & sour, sweet & salt)
  • Excessive sugar or honey (candied fruits)
  • Excessive bitterness (coffee, dark chocolate, burnt spices)
  • Dry, overcooked food
  • Soft, sticky textures
  • Very hot spices

Recipe Pairings for MOËT IMPÉRIAL BRUT