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LIFE IN THE CHAMPAGNE BUBBLE While Champagne evokes prestige and celebration, there’s so much more to this complex sparkling wine. We ask three professionals to share their insights.
large wine glasses, without concern for outdated codes.
What are your recommendations with regard to food and Champagne pairing?
AMINE GHANEM Oenologist, head of industrialization projects innovations at Moet & Chandon
What are the latest trends in Champagne? Brands should combine heritage, modernity and the art of celebration. These elements allowed Moët & Chandon to break with tradition to create Ice Impérial, the first champagne specifically designed to be served on ice. With the Ice Impérial, Moët & Chandon created a champagne that can be savored at the beach or poolside, in
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HOSPITALITY NEWS ME | APR - MAY 2021
The food pairing philosophy at Moët & Chandon calls for a cuisine that combines simplicity and salinity, and ties in a particular harmony of colors and textures that complement the Champagne’s chromatic characteristics, fruitiness and effervescence. Moet Imperial or Rosé Imperial are best paired with appetizers and light dishes rather than strong flavors or desserts. On the other hand, our Grand Vintage Champagnes are charismatic, mature and complex. Stimulating pairings include risotto al dente or piquillos marinated in garlic, mint and basil. More information can be found on our website: moet.com/en-us/foodpairing.
What distinguishes one brand of Champagne from another? History, heritage and savoir faire have
a lot to do with it. An important part of Moët & Chandon has been the company’s ability to continuously breathe new life into its glorious past. It has a 300-year track record of excellence.
What should consumers pay attention to when selecting a bottle of Champagne? Champagne is different from other sparkling wines, as it must come from the Champagne region in France to be named as such; this is a legal requirement. The majority of Champagne is not vintage. Vintage Champagne is produced from grapes from a single year, whereas non-vintage Champagne is undated because the grapes are harvested over many years. Finally, choosing the right glass and the right serving temperature are essential for the development of the bouquet. The ideal temperature to serve non-vintage Champagne is between eight and 10 degrees. Vintage Champagnes should be served slightly warmer: 10 to 12 degrees.
