The Story of Moet & Chandon
Moet & Chandon Impérial is the House’s most well-known champagne. It was founded in 1869. It also exhibits Moet & Chandon’s style, which is defined by its vibrant fruitiness.
It is a well-known champagne house and one of the world’s major champagne makers. Furthermore, it’s a seductive palate and elegant maturity.
The typical Champagne grapes of Pinot Noir, Chardonnay, and Pinot Meunier are used to make Moet & Chandon’s iconic Moet Impérial. But it isn’t the end of the narrative.
Those grapes are harvested from hundreds of parcels (individual plots of land within a vineyard) in dozens of communities around the limestone-rich Champagne region.
While the ingredients are straightforward in the name, the production of Moet Champagne is a complicated process that reflects a tapestry of terroir.
How is Moet & Chandon Champagne made?
After the grapes are gathered, no human hands will come into contact with the product until it is distributed and consumed.
80 tankers transport juice from the several communities’ press houses. As they make their way to the fermentation plant, these tankers have oxidation protection systems in place. This is done to ensure the quality of the grapes.
In stainless steel tanks, the whole fermentation process is computer monitored, and all Moet Chandon Champagne undergoes complete malolactic fermentation.
From start to end, computer-controlled devices monitor and modify the ferment to achieve the desired consistency.
In addition, it is created from more than 100 different wines. Generally, 20% to 30% are reserve wines specially selected to enhance their maturity, complexity and constancy. Moreover, the assemblage reflects the diversity and complementarity of the three grapes varietals:
Moet & Chandon Brut Imperial 750ml Champagne France
The body of Pinot Noir: 30 to 40%
The suppleness of Pinot Meunier: 30 to 40%
The finesse of Chardonnay: 20 to 30%
Dosage: 9 g/litre
What goes well with Moet & Chandon Champagne?
We frequently forget that Champagne is wine and that wines are designed to be savoured with meals since it is so exceptional, uncommon, and cherished.
However, due to its festive aspect, it is now more customary to raise a glass or have a flute as a pre-dinner apéritif rather than a matching wine.
This is a mistake because champagne comes in a plethora of types, all of which pair well with a variety of cuisines, from foie gras to fried chicken.
Certain meals pair very well with champagne, to the point that they should be given additional attention if you’re preparing an elaborate matching supper.
Risotto, as well as pasta in oil or cream sauces, are excellent champagne meals but avoid tomato-based sauces and sweet dishes due to acidity.
Fish works well, but consider the weight—simple poached white fish may benefit from a blanc de blanc, but darker fish or fish in heavier sauces may benefit from a more full-bodied style such as rose.
Champagne pairs nicely with matured hard cheeses like Parmigiano-Reggiano, gouda, and cheddar, but not so well with soft or pungent cheeses, with goat cheeses being the exception.