Moët & Chandon Types and The Food Pairing

Nectar Imperial, Brut Imperial and Rosè 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: In a complete style, seek a harmonious balance, combining freshness-fruitiness with roundness-maturity. Balance the whole range of savours: moderate acidity and richness, low sugar, hardly any bitterness but just enough salt. Mixed salads, plates of seafood, white fish, raw or only slightly cooked, to keep them juicy and plump, dumplings, pasta, poached or roasted white meat, in light sauces. Accompany with marrow, cabbage, cauliflower, rice or artichokes, slightly sweet fresh fruits. Round off with “blond” tones (fresh or dried nuts), numerous touches of sweet spice, citrus fruits, “high-notes” and fine herbs. textures, both tender and crisp. A multi-colour universe blending in with blond.



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 Pairing: In a Mediterranean spirit, both simple and intense combinations or aromas, savours and colours. First and foremost, roundness and fruitiness, reconciled but simple spices, which might even be slightly sweetened, while retaining enough acidity, or even a touch of bitterness, to enhance the underlying freshness and structure. Grilled shellfish, coloured fish, oily and even strong-flavoured, as a carpaccio in olive il, marinated grilled or fried, red meat and poultry, raw to tender, light meat juices. Accompany with ripe vegetables, tasty and colourful, make use of fresh red fruits. Complete the seasoning with herbs, both fresh and dried. use olive oil for smoothness. A tender texture, supple, blending, livened up with a hint of crispness. Favour the colours of sunlight, lively, intense and brilliant; seek contrasts.

Red Meat


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: Rich, powerful style, play on richness, creaminess and sweetness, underlined with acidity, balance with salt, limit the bitterness. Explore combinations of sweet-sour, fat-spicy, sugary-sweet spices. Fish, white meat and poultry, poached or roasted in a creamy sauce, with honey or maple syrup. Accompany with fat vegetables, aim for ripe, white-fleshed, exotic fruit or yellow-fleshed, dried and candied fruit. Finish off with oily nuts and spices. Two original combinations: foie gras and blue, veined cheeses.


 Photo Credits: Crystal Renn in Vogue Paris (October 2010) editorial by Carine Roitfeld and Terry Richardson.

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