A perfect nectar
If there is a wine that’s more perfect for sipping in summer, or as a perfect picnic partner than Moét & Chandon Nectar Impérial Rosé, I haven’t found it.
Granted, this lovely bottle of bubbly is a bit of a splurge, priced at $49.99, but I honestly don’t know where you’ll find a better sparkling wine for the price—it tastes like a million bucks.
This intense, fruity batch of bubbles is a new cuvée that the winemakers at Moét & Chandon created last year, and boy is it special. I’d even call it flamboyant.
This is a gorgeous (both visually and on the palate) sparkling Rosé Champagne made with a blend of 45 to 55 percent Pinot Noir, 35 to 45 percent Pinot Meunier, and 5 to 10 percent Chardonnay. 20 to 30 percent of the juice comes from specially selected reserve wines at Moét & Chandon to enhance its intensity, subtlety, and constancy.
The wine itself is a beautiful coral color and it tastes every bit as beautiful as it looks in the glass. An intense nose leads the Champagne lover to strawberry, pomegranate, and raspberry flavors, along with hints of blood orange, toffee, and vanilla.
The folks at Moét & Chandon suggest pairing Nectar Impérial Rosé with foie gras marinated in red wine or desserts made with berries.
During a recent visit to Deer Valley’s Stein Eriksen Lodge and dinner at the Glitretind restaurant, I found this bodacious bottle of bubble to pair beautifully with Chef Zane Holmquist’s Shellfish Pepper Soup with roasted red pepper, lobster, crab, shrimp, and caviar.
To make your summer a little more sensational, I strongly urge you to track down a bottle of Moét & Chandon Nectar Impérial Rosé.
Still thirsty for more? Imbibe here for all things wine.
FOR RESTAURANT REVIEWS GO HERE
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX. TO SIGN UP FOR FREE GO HERE.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website