“Come quickly, I am tasting the stars!”
The famous quote echoes with each pop of a bottle of truly great bubbly opened.
Not all sparkling wines were created equally. The seasoned connoisseur’s reputation stands on that sentiment! Still, there exists one table where almost all champagne drinkers find consensus, and it is at Moët & Chandon’s.
And how should we be enjoying every glass in such a way that the champagne community won’t have our heads for champagne misconduct?
We sit down with Amine Ghanem, French Oenologist and Wine Quality Manager of Moët & Chandon, at the gorgeous Belmond Mount Nelson to uncover some of Moët & Chandon’s most delicious secrets this Global Champagne Day.
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Meet our sparking wine guru, Amine
With nearly two decades of experience in the champagne industry and a passion for the world’s most celebratory drink, Amine Ghanem lives and breathes Moët & Chandon.
From pairings to etiquette and the history of the iconic champagne house, Amine spilled the bubbles:
First things first, what is the correct pronunciation of ‘Moët’?
“So Moët should be pronounced ‘Mo-Wett’ with a ‘t’ because originally, the founder in 1746’s name was Claude Moët. And Claude Moet has a Dutch origin…so it is the Dutch pronunciation… not ‘Mo-Way.’ ”
What is the difference between a winemaker and a sommelier?
“Winemakers make the wine. They take the grapes, crush the grapes and then ferment the juice and blend to create a cultural product – create something to be enjoyable,” shares Amine.
“The sommelier presents the beauty of the wine and proposes a pairing with it.”
What makes outstanding champagne for you?
“Since Moët & Chandon is a historic house of champagne, an outstanding champagne would have an authentic and historical background. Moët & Chandon has been creating outstanding champagne for almost 280 years, so we have the experience, the history and the savoir-faire (know-how) passed on from generation to generation, which is a key point for outstanding champagne.
“The second point that makes champagne outstanding is all about the grapes. Since the champagne is produced and crafted from grapes to make outstanding champagne you naturally must have outstanding grapes. And in Champagne (the French region) Moët & Chandon owns the largest and most qualitative vineyard. So we have access to over 50% of the whole grounds…which means our grapes are the highest [quality] grapes in the region.”
He adds that: “In Champagne, we say bigger is better, so bigger in champagne is not the size only; bigger is the diversity.”
Champagne pairings and more, as told by Moët & Chandon
It’s not limited to caviar and oysters. Like wine, it depends very much on the inherent character of the champagne. Brut champagnes such as the Moët & Chandon Impérial and Moët & Chandon Impérial Rosé can be served throughout the meal, from apéritif to dessert.
Moët & Chandon Impérial pairs very well with white fish and white fruits, while Moët & Chandon Impérial Rosé pairs really well with simple, intense, colourful flavours, such as red meat and fresh, red-fleshed fruits.
Our demi-sec range includes Moët & Chandon Nectar and Moët Ice, both sweeter with a higher dosage. Moët & Chandon Ice Impérial has been boldly created to be enjoyed over ice and is ideal for the warm days and summer celebrations ahead in South Africa. We have an impressive Wine& Food Guide on our website where you can use the Ingredients Matrix to plan your flavour pairings.
The magic is in the storing
Not everyone has access to a wine cellar; in its place, I’d recommend storing your bottle of champagne in a cool, dark spot with a constant temperature (ideally between 8 and 18 degrees Celsius).
Think of champagne as a living being that evolves over time – storage is part of that evolution. During this time, keep it on its side rather than standing up to ensure that the champagne makes constant contact with the cork. Our non-vintage champagnes can be stored for up to 24 months and our Grand Vintages for 5 to 10 years. Remember that they should only be chilled in the fridge, not stored there.
How to chill a bottle of stars
When it comes to the best serving temperature, it depends on the type of champagne you are enjoying. Most of our champagnes are best chilled between 7 and 12 degrees Celsius. For example, we recommend serving Moët & Chandon Impérial–our mainstay cuvée for celebrations–at around8 degrees Celsius.
This can be achieved after about 4 hours in the fridge, or 15 to 30 minutes in an ice bucket; remember to use one-third ice and two-thirds water. My top tip if you’re short of time? Add a good pinch of salt to your water and you’ll notice it cools the water faster.
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