An Expert's Guide to Pairing Moët Ice With Food
While a lot of champagne lovers instinctively pair their champagne of choice with food, few master the knowledge that some wine experts and sommeliers apply when pairing them. Together with Moët & Chandon, we are now sharing those guarded secrets. “It is rather extraordinary that almost nothing has been written on the specifics of pairing food with champagne,” says Benoît Gouez, Moët & Chandon’s cellar master. “As with all wines, the champagne aromas prove to be even better when they are combined with well-chosen dishes. The fine bubbles add lightness to the flavor combinations and stimulate how the textures feel in the mouth.”
Proving that champagne can be playful, Moët Ice Impérial and Impérial Rosé have been specifically created to be served over ice and work well with surprising, unconventional, informal and unexpected foods. Scroll below for general food pairing recommendations as well as some dos and don'ts to follow.
Pairing Moët Ice With Food
Moët Ice Impérial
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.
General recommendation: pairs perfectly with granny smith, langoustine and coriander tartare, or with pineapple and fresh grated coconut.
Moët Ice Impérial Rosé
On the palate, this champagne calls red notes to mind. The brilliant red of redcurrant and raspberry jellies, but also the deep tones of blueberries, figs, and blackberries. Then comes the copper-orange hue of a grapefruit slice. Its counterpart is green. The intense, fresh and honest green of mint, like the deep green of scrubland, thyme, borage.
General recommendation: pairs perfectly with wagyu with blueberry and peach, or strawberry couscous with black olives and mint.
- Ripe, raw fruits with textured cuts
- Sweet element
- Cooking without heat (marinades, ceviche)
- Exotic seasoning (coconut milk, lime)
- Fruit gelatin-based preparations
- Crispy fried but grease-free dishes (light tempura, Korean breadcrumbs)
- Fruit sushi
- Fresh cheeses
- Naturally sweet elements like fruit
- Too much red colours
- Overripe fruit
- Roasted meat
- Excess fat
- Pronounced or overly conventional cooking techniques
- Heavy, greasy frying
- Excessive sea taste