Moet Chandon Imperial Brut Champagne

Moët & Chandon Imperial Brut is a non-vintage Champagne at 12% ABV, built as the house's flagship blend. Styles like this are typically assembled from Pinot Noir, Pinot Meunier and Chardonnay, which gives a balance of red-fruit body, rounder fruit and bright acidity. Expect green apple and ripe pear on the nose, with citrus zest, a touch of white peach, and a lightly toasty, brioche-like note from time on the lees. The mousse is usually fine and persistent, the palate crisp and dry in the Brut manner, and the finish clean with moderate length. Oak influence is generally minimal in this style, so freshness rather than wood defines it. Because it is a Brut, the acidity does a lot of the work at the table. It suits salty and fried foods especially well: oysters, shellfish, tempura, fish and chips, and plain fries all benefit from the bubbles and acidity cutting through richness. Soft and semi-soft cheeses such as brie or camembert, smoked salmon, roast chicken, and light canapés also sit comfortably alongside it. It is less well suited to sweet desserts, which tend to make a Brut taste thin and sharp. Serve it well chilled, around 6 to 9°C, which keeps the fruit lively without muting the aromas. A couple of hours in the refrigerator, or about 20 to 30 minutes in an ice bucket filled with water and ice, will get it there. Decanting is not needed and tends to dissipate the bubbles. For glassware, a tulip-shaped glass or a white wine glass gives the aromas more room than a wide, shallow coupe, and it holds the mousse better than either a coupe or a very narrow flute. This is a drink-now bottle. Non-vintage Champagne of this kind is made to be consistent and ready on release, so there is no need to cellar it, though it will hold comfortably for a few years if stored cool, dark and lying on its side. Open it when you want a dry, bright, food-friendly sparkling wine rather than waiting for it to develop.