Moët & Chandon Nectar Impérial
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TASTING NOTES:
Full, sweet and voluptuous
A bold yellow, flecked with golden highlights.
On the nose, a burst of exotic fruits merges with the roundness of stone fruits and a faint hint of vanilla.
Combining a touch of sweetness with creaminess and vibrancy, this champagne captivates with its tropical fruit flavours. The biting freshness of grapefruit is revealed in the finish.
Cellar Master, Moët & Chandon
HOW TO ENJOY:
Moët & Chandon Nectar Impérial
- The perfect serve - Enjoy neat, or over ice to enhance the champagne's fruit flavours
- Service temperature - 10-12°C
- Alcohol by volume - 12.0 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Semi sweet
BLEND AND ORIGIN:
Moët & Chandon Nectar Impérial
Grapes from more than 200 individual crus are combined to create this cuvée.
Primarily pinot noir (40-50%), this blend takes its fleshiness from meunier (30-40%) and its freshness from chardonnay (10-20%).
Of the final assemblage, or blend, 20-30% is specially selected reserve wines.
The dosage of 45 grams per litre gives this demi-sec champagne a rich, medium-sweet taste.
Expert reviews
A good benchmark for a sweeter Champagne. In fact, not extravagantly sweet, because the fruit remains fresh, giving pear and apricot flavors, and a pure line in fresh acidity.
Roger Voss, Wine Spectator
Expert reviews
Lightly sweet, with ripe apple, honey and candied citrus peel flavors. It's round and accessible, with a fresh finish. For fans of the style. Drink now.
Bruce Sanderson, Wine Enthusiast
FOOD PAIRING:
Dare to be brave
As a starter, serve foie gras with freshly milled black pepper, or a lightly cured gravadlax.
Spicy Indian curries heavy with saffron, or Chinese dishes with cashew and macadamia nuts, are perfect main-course partners.
Pair this champagne with sugary treats such as nougat and toffee, or, for a savoury contrast, crumbly, salty blue cheeses.
FOOD PAIRING:
Dare to be brave
As a starter, serve foie gras with freshly milled black pepper, or a lightly cured gravadlax.
Spicy Indian curries heavy with saffron, or Chinese dishes with cashew and macadamia nuts, are perfect main-course partners.
Pair this champagne with sugary treats such as nougat and toffee, or, for a savoury contrast, crumbly, salty blue cheeses.