Moet & Chandon help pair your wedding menue


There is nothing like it…

Last Wednesday, we discussed the various kinds of champagne there are. Today, let’s take a closer look at Moët & Chandon. No matter what brand you choose, make sure that it pairs with the food you’re serving. Here’s hoping that this will help act as a guide for you both as you plan your wedding and as you plan all the events to come.

Moët Imperial

Aromas: are radiant, revealing bright yellow-fleshed fruits (apple, pear, yellow peach), honey, floral nuances (lime blossom) and elegant blond notes (brioche and fresh nuts).
Palate: Seductive, richly flavorful and smooth combining generosity and subtlety, fullness and vigor, followed by a delicately fresh crispiness (fruit with seeds), to reveal the magical balance of champagne.
Food pairing: It is perfect with sushi and dumplings, shellfish and fish in light sauces, poached, roasted, or lightly sauced white meats, and fresh fruit salads that are not too sweet.

Rose Imperial

Aromas: are intense and irresistible, a lively bouquet of fresh red summer berries (strawberry, raspberry and red currant) with floral nuances (rose, hawthorn) and a light peppery touch.
Palate: is flamboyant and combines intensity and roundness : fleshy and juicy at first, then firm (fruit stone), with a subtle herbal (mint) finish.
Food pairings: should be simple and intense in aroma, flavor and color. We particularly recommend grilled shellfish, red-fleshed fish in a thin-sliced Carpaccio, grilled or pan-seared, red meat (raw to lightly cooked) in a light sauce, delicious, sun-ripened vegetables and fresh red berries.

Nectar Imperial

Aromas: are generous and rich with tropical fruits (pineapple, mango) and stoned fruits (Mirabelle plum, apricot), capped by nuances of grain (malt) and sweet spices (cinnamon and vanilla).
Palate: it is a succulent blend of richness and elegance, extreme creaminess and vibrant freshness (grapefruit).
Food pairing: Ideal for all sweet and sour, fatty-spicy, sugary-spicy or sweet dishes, Nectar Impérial exalts the flavor of fish, meat and poultry, poached or cooked in a creamy sauce, well-ripened, white-fleshed fruit, tropical or yellow-fleshed fruit, dried or glazed fruit, fatty nuts and spices. Two unusual, highly recommended pairings: foie gras and blue cheeses.

Nectar Rose

Aromas: are intense and deep with ripe berries (wild strawberry, blackberry, black currant) and cherry, nuanced by herbal and heady flowers notes.
Palate: it is a succulent blend of richness and elegance, density and creaminess, extreme fruitiness and vibrant freshness (gooseberry).
Food pairing: Ideal for all sweet and sour, fatty-spicy, sugary-spicy or sweet dishes, Nectar Rosé offers amazing pairings with foie gras marinated in red wines and red fruits based desserts.
I’ve received some great compliments on this series and I’m thrilled that it’s helping you. Feel free to ask me any questions you may have with champagnes, wines and spirits. I want this to be as informative for you, as it’s fun for me. Send me your questions to bridalease {at} gmail.com and put “Wine Wednesday” in the subject line. Here’s hoping you have a tasty day.

Cheers!

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