Moët & Chandon Impérial Brut Champagne Review: What Does The World-Famous Champagne Taste Like?


CP: Hello and welcome to Bespoke Unit. In this video, I shall be reviewing Moët
et Chandon, Brut Impèrial. So if you want to save a champagne like that,
and trust me it’s easy, just use the links in the top right corner and down below in
the description where we have a full guide on how to do it. Now, let’s actually get down and review the
champagne. Moët et Chandon is one of the most recognizable,
if not the most recognizable, champagne in the world outside of potentially Ace of Spades
and Cristal, which are more newcomers to sort of the popular market. Founded in 1743 by Cluade Moët, it gained
the second part of its name in 1833 when Pierre-Gabriel Chandon joined the house. Moët et Chandon is part of the LVMH family,
it’s actually the “M” part of that name, and today produces 28 million bottles of champagne,
which is huge. I think it’s the highest or the second highest
producer in the world. As for the champagne itself, well, it’s a
brut and a typical cru, made in a tradition blend which means it’s just a regular blend. If you want to know what all these mean, just
look in the description below and you’ll see a plethora of guides on champagne. In terms of composition, we’re looking at
about 40 to 50% of Pinot noir, 40% Pinot Meunier and 10% Chardonnay. So like every review, we’ll be starting with
the robe and perlage. Down here, I have a Bespoke Unit champagne
sheet, which is the review matrix that we use for every champagne review. I can’t take it out because of the wind. It keeps blowing away. So if you just head to the description below,
you’ll see a guide on how you can use a blank version at home to review your own champagnes
and wines — it works for all wines as well — at home or among friends. So in terms of robe and perlage, first of
all, you want to look at the clarity and the hue. So here we’re looking at a more golden dark
straw hue and in terms of clarity, it’s not overly clear. You put it against a white surface — I’m
using a shutter over there — or you can put it against the sky, which is fine as well. It’s not overly clear. There is some tint to it. In terms of bubbles, well, here you can’t
tell as well because it’s been open for a while and I’ve been trying this before doing
the video, but we’ve got some very lively bubbles in a very small size. So that’s what you want. Lots of bubbles, very small and quite energetic. So next, let’s give this a sniff. So we’re looking at quite full and intense
flavors that are quite complex but not overly so. In the first nose, I said that I picked out
… You can check the written view which is in the link below as well. An opening of almond croissant, some green
apples and honey as well as white flowers in there and a bit of lemon curd. With this bottle I’m trying which I didn’t
use for the written review, there is some of the almond croissant, the honey, less of
the green apples and there is some lemon curd in the finish. And of course, the part that we all are looking
forward to which is the palate and taste, so bottoms up. So just double checking on my notes here,
I’ve got this down as quite a dry, which is the case, quite tart. Rich intensity, high on the yeast, velvety
texture, not that much … These are being aged I think three years at least so we can
expect quite a mature and quite velvety yeasty flavor, but it’s not as mature as I was expecting. And with a medium to long finish. In terms of flavors, this opens on some cranberry,
a little bit of ginger. Not so much the green apples as opposed to
what was in the written review. In the center of the flavors, now, I think
I was getting citrus and brioche. Not only citrus, maybe some grapefruit in
there but it’s not really a sharp zesty, citrusy flavor. This is really on the honey, on the ginger
and on the brioche, which is indeed there, with a finish of Virginia tobacco and some
limestone minerality. The tobacco, I say Virginia because it’s kind
of light. It’s not like a Connecticut shade of dark
Maduro cigar tobacco. This is really like rolling tobacco, so very
much Golden Virginia kind of blend. With regards to the overall experience, Moët
et Chandon is always a [inaudible 00:05:20] winner because it’s so instantly recognizable. Nevertheless, it does not let down. In terms of label here, we have this embossed
texture with a velvety finish. It’s very premium, very high quality. It’s instantly recognizable with the royal
warrant proudly displayed on the back. In terms of the cork, well, I can’t actually
see how fresh and how springy the cork is because I savored this earlier so it’s hard
to check, but it seems like in relatively decent condition and it hasn’t been left corked
for too long. The plaque which is somewhere, I lost it. The plaque is basically gold with “Moët”
in big letters. It’s okay. It’s nothing exceptional. It’s not as impressive as say [inaudible 00:06:08]
words, which have a lovely little touch on there. Value for money, this is by no means a bad
champagne but there is a lot more that you can get that offers significantly better value
for money. However, that said, in terms of quality control,
in terms of the gold standard and in terms of the most recognizable and enjoyable, famous
champagne, this is probably going to be quite high up there. So you can find better but in terms of prestige
and brand recognition, here you have something that’s always a winner. So the shade’s cast over here so I’m going
to keep this brief and just quickly talk about pairings because I want to get into the sun. First, this goes fine with any antipasti and
aperitifs. So breadsticks, french fries, olives, popcorn,
tapenade are all excellent choices. If you want to go crazy, splash some caviar
out. This will go quite nicely with it. In terms of starters and hors d’oeuvres, oysters
and pâté would be an excellent choice. And in main courses, this would actually be
quite fun at a barbecue or with pizza because of that kind of smoked meat, and you could
also have some melted cheese, would go quite nicely with the yeastiness. But if you want to be more conventional, fish,
pasta and pastries will be fine, as would shellfish and white meat be really the classic
for champagne. In terms of cheese, don’t go for any blues,
that’d be far too overpowering. So [inaudible 00:07:43], Roquefort and Stilton,
get out of there. But use cheese from sheep’s milk, that’d be
absolutely fine, as would any soft cheeses such as a fresh and young Brie, so nothing
too mature, as well as a hard Comté or Beaufort. Finally, desserts, avoid this altogether with
this. This is far too dry, far too yeasty. The contrast would just make neither of them
enjoyable. And in terms of tobacco, well, I’m going to
go … When I get back into the sun, I’m going to get a Colorado shade, sort of like a Habano
wrapper cigar. So something kind of middle of the road, not
too full-bodied like a Maduro would be just too much for this. Whilst I think a Connecticut shade will be
quite nice, I think you could go with something a little bit more intense, so Connecticut
shade will be maybe a shade too aromatic here. Well, let’s conclude with the serving temperature. I would say that something like 8 degrees
Celsius or 10 degree Celsius, anywhere in that range would be excellent. The cooler it is, the fewer aromatic compounds
you’re going to get. The warmer it is, the more nuances you’re
going to get but then you lose on the freshness. Depends on what you prefer. 8 degrees Celsius being 46.4 Fahrenheit and
10 degrees being 50 Fahrenheit. You can see a guide below on the best temperatures
for serving champagne. As for what we feel about Moët et Chandon,
Brut Impèrial, well, I’d say this is a … It’s a slam dunk really. Due to brand made recognition and prestige,
this is always a winner. People are going to love it. If you take it to a party, if you supply it
at an event, it’s going to be a very successful champagne that people are going to love. Is it a good champagne? Well, there are things … It is a very good
champagne but there are things that can be much better on the price point. There are some much nicer champagnes out there
but they’re lesser known and this is a reliable and kind of a gold standard house that has
good quality control and always prompts and gives you something that you’re going to be
satisfied with. Well, I’m now going to go and get back into
the sun, get out of a stogie and just enjoy the rest of my Saturday evening. I hope that you also have a very enjoyable
evening and I hope to see you soon. So like this video if you enjoyed it. Leave a comment if you have any questions
or comments, and don’t forget to smash that subscribe button. I’m CP and until next time, take care.

1 thought on “Moët & Chandon Impérial Brut Champagne Review: What Does The World-Famous Champagne Taste Like?

  • Now let me give you an actual review . Here is what 99% of the people want to know and what 99% of the people can actually taste and experience :
    1. It is pale yellow in colour .
    2. The bubbles are small , extremely vigorous and stay for a very long time .
    3. You can smell yeast and lemon .
    4. It tastes like lemon and vinegar . All the other stuff which " experts " mention like honey and ginger and hazelnut and cranberries and almonds and chocolate and caviar and tomato and pineapple is bullshit . They are either just imagining stuff or they have such a sophisticated palate that you will never taste any of it .
    5. It gets you drunk deceptively fast . Just two glasses and you will feel the alcohol kicking in .
    6. Prestige factor : If you are drinking Champagne at a restaurant it makes you feel really posh and sexy .
    7. Moet is very smooth and drinkable .
    That is all there is to it .

Leave a Reply

Your email address will not be published. Required fields are marked *