As Miles Davis put it, “If I don’t like what they write, I get into my Ferrari and I drive away”. Moët Imperial Ice is the new Champagne from Moët & Chandon, and like Miles Davis’ late experimental phase in the 1970s, the adding of ice in Champagne is more Bitches Brew than standard Kind of Blue. Personally, I start screaming if ice is anywhere near my Champagne, I am not joking, so it was with great trepidation I arrived on a sunny afternoon in May at a hotel rooftop in Mayfair for the launch.
The new Imperial Ice is a concept Champagne cuvee developed to add ice for it to work. Three ice cubes to be exact. The marketing research was done in Saint Tropez where apparently it is a la mode to add ice to Champagne after a hard day beach-poolside-rooftop terrace repeat. The very charming Chef de Cave, Benoit Gouez says, “Feel free to play with the ice. Feel free to become your own bartender. But we are very serious in making it.”
Moët developed an unique cuvee to make it work, which is Pinot Noir driven (38% Pinot Noir, 33% Pinot Meunier, 28% Chardonnay) that “respects the natural balance of Champagne when ice is added.” Imperial Ice is only available in a select group of hotels around the world, which is just as well, because without ice it is almost as strong as a Champagne liqueur and in the wrong hands it could be a party disaster. But with ice, this could be my favourite Moët & Chandon Champagne.
Available at Madison One New Change in London and select resorts in England, USA, France and Germany.
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