Prosecco

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Pinot Noir, Chardonnay, Pinot Meunier. Champagne, France.

Place the bottle of Moët & Chandon Brut Impérial in the refrigerator for at least 3–4 hours prior to serving. For faster chilling, submerge the bottle in an ice bucket filled with a 1:1 mixture of ice and cold water for 20–30 minutes. Target serving temperature is 6–8°C (43–46°F). Use a wine thermometer if available to confirm.

Chill the bottle

While the bottle chills, rinse and chill the champagne flutes briefly with cold water or place them in the refrigerator for 10–15 minutes. If using garnishes, wash the strawberries and pat dry or prepare thin lemon twists from fresh lemon peel.

Prepare service items

Keep the bottle at a 45-degree angle, pointed away from people, artwork or breakables. Remove the foil capsule covering the cork and untwist the wire muselet (usually six half-turns) while keeping your thumb firmly on top of the cork to prevent it from popping unexpectedly.

Grip the cork and wire together with a towel for traction. Slowly twist the bottle (not the cork) while holding the cork steady. Apply gentle upward pressure so the cork eases out with a quiet sigh rather than a loud pop. Pour a small taste to check aroma and temperature.

Hold the flute by the stem and tilt it slightly (about 45 degrees). Pour the champagne gently down the side of the glass to preserve bubbles and minimize foam. Fill each flute about two-thirds full (approximately 100–125 ml per glass) to leave room for aromas.

If desired, add a single thin lemon twist or a whole hulled strawberry to the rim or into the flute as a garnish. Serve immediately at 6–8°C (43–46°F).

Suggest tasting notes to guests: Moët & Chandon Brut Impérial blends Pinot Noir, Chardonnay and Pinot Meunier to produce bright fruitiness (green apple, citrus), floral notes, and a fine persistent mousse with a balanced, fresh finish.

If bottle is not finished, re-cork using a proper champagne stopper to preserve carbonation and store upright in the refrigerator for up to 2–3 days. Avoid using a standard wine cork.

Rinse glassware with warm water and allow to air dry to preserve clarity and remove any residual oils that can break down bubbles.

Moët & Chandon Brut Impérial (Champagne)

Water

Lemon twist or fresh strawberry (garnish)

Champagne flutes

Wine thermometer (optional)

MOET & CHANDON BRUT IMPERIALE

Cinsault, Grenache, Syrah. Rhone Valley, France:

ANDRE BRUNEL COTES DU RHONE Cuvee Est-OUEST

BLACK STALLION ESTATE PINOT NOIR

KEN WRIGHT WILLAMETTE VALLEY PINOT NOIR

ROCCHE COSTAMANGNA LANGHE NEBBIOLO ROCCARDO

CIGAR BOX MALBEC

Zinfandel, Syrah, Grenache, Merlot, Cabernet Franc. Sonoma, CA, Little Compton, RI, US:

SAKONNET BELCOURT OLD VINE RED BLEND

Make MOET & CHANDON BRUT IMPERIALE Recipe in just 40m. Pinot Noir, Chardonnay, Pinot Meunier. Champagne, France.

Moet & Chandon Brut Imperiale Recipe

Descriptors

Tasting Notes

Food Pairings

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