Moet & Chandon Brut Imperial Champagne…You Had Me At Sparkle
Oh Champagne…you had me at sparkle!
You had me at the joyful exuberance of your bubbles;
At the first sip making my mouth water and my eyes pop;
At the intensity of labor required to create you.
You had me at the miracle of the chalky soil in the Champagne region. It is made of microscopic shellfish (known as Kimmeridgian clay) that reflects any heat into the vine’s roots, thus making it possible for vines to thrive in this very cool area that would otherwise be inhospitable to growing grapes.
And, you had me at your uncanny ability to pair with so many different foods.
Champagne and brie;
Champagne and potato chips or popcorn (really, try it!);
Champagne and Parmigiano-Reggiano;
Champagne and bacon (my personal favorite);
Champagne and eggs (frittatas, quiches–Champagne brunch anyone?);
Champagne and almonds;
Champagne and sushi or oysters;
Champagne and white fruits (apples, white peaches).
I could go on…
It’s a pity we don’t drink Champagne every day. Now with New Year’s Eve upon us, I opened one of my favorites, Moet & Chandon Brut Imperial, as a nod to the biggest bubbly-drinking event of the year.
The Brut Imperial utilizes the three well-known grape varietals of Champagne: Pinot Noir (30-40%), Pinot Meunier (30-40%), and Chardonnay (20-30%).
The bouquet offers green apple, some mineral notes, almond and brioche. The palate shows vibrant apple, nuttiness and lemon tart. The acidity is mouthwatering and the vivacious bubbles are elegant and plush.
We enjoyed it on an unbelievably warm December day with lunch on the patio. Everything from salami to cheddar, to spiced nuts, even salsa and chocolates, were a pleasant match with our celebratory bubbles.
Raise a glass or two of your favorite Champagne this New Year’s Eve to celebrate new beginnings. Cheers to a year filled with sparkling bubbles!