Moët & Chandon Rosé Impérial Champagne Review: A Fruit-Forward Sparkling Wine


CP: Hello and welcome to Bespoke Unit, I’m
CP. Paul Anthony: I’m Paul Anthony. Trevor Guilday: I’m Trevor Guilday CP: And today we shall be reviewing Möet
& Chandon Rosé Impérial Champagne. Paul Anthony: Now that we have introduced
the champagne, we’ve savored the champagne, now let’s bloody drink the champagne. CP: Gentlemen. Paul Anthony: So here are some fun glasses
from Crazy Horse last time we were in Paris, there’s actually a review on Bespoke Unit
which you can see in the links below. CP: This is a bit of a choppy- Paul Anthony: Endeavor. CP: A choppy savor so it’s serving a bit [inaudible
00:00:40] Paul Anthony: It might be better at this angle,
here. CP: It might be, yeah. Paul Anthony: The lowest. CP: That’ll do it. Paul Anthony: So you’ve already reviewed the
original Möet, yeah? CP: I have indeed, yeah. You can see a video for that in the top right
corner and down in the description. We also use the savor which we reviewed as
well, so you can see that below, as well. So gentlemen, the first thing we’re gonna
look at is the bubbles. So you can put it against the light over there
or against a white background. Paul Anthony: Hopefully not my head. We haven’t even started drinking yet. CP: We want to look at how refined they are,
how fast they are, and how bit they are. So we’re looking here at a very refined perlage. Perlage is the posh word for bubble. Paul Anthony: Sure. CP: And they’re dancing gracefully to the
surface. So that’s a good sign. You want small bubbles, not big ones. It means that maturation process was much
more refined and it means it carries much more aromas to the top. Paul Anthony: So down on the bottle here,
which you pointed [inaudible 00:01:45] on the camera for Charles but he neglected to
point it back towards you guys. However, it’s a Rose Imperial. And obviously, that’s imparting some of the
color on that. So what’s the difference between to original
Moet and now the Rose Imperial. CP: So, this particular Rose is not a maturation
Rose but a transfer Rose which means that us use 10% of the Pinot Noir inside of the
blend is actually a red wine. So, let’s just talk about the blend quickly. We’re looking at 40% to 50% Pinot Noir in
this, 10% of which is red wine that has already been matured and added to the champagne during
the second fermentation process. We also have 30 to 40 Pinot Meunier, which
is the other red grape. It’s less fruity. And finally, you have 10% to 20% Chardonnay,
which is a white grape. It’s quite fresh, quite citrusy. It’s very different. Trevor Guilday: So what next? Paul Anthony: I’ve taken a look at it. CP: Sniff it. Now, get your noses in there. Don’t be shy. What are you getting out of this, guys? Trevor Guilday: Lots of berries. CP: Very good. Trevor Guilday: Berry flavoring. CP: Yeah. Trevor Guilday: Yeah, strawberries I would
say. What do you think? CP: Strawberries, some blackberry as well,
maybe even cherry. Paul Anthony: Maybe a little strawberry flavor
in there as well. It may be more related to kind of a strawberry
as well. CP: Okay. Paul Anthony: It’s very sweet, though. It’s very nice on the nose there, for sure. Trevor Guilday: Absolutely. Paul Anthony: Yeah, very fruity, so … Trevor Guilday: What’d you guys wanna do next
with this? Paul Anthony: Well, we’re following proper
champagne protocols that we’re following Charles, so what is next then Charles? CP: Cheers! Paul Anthony: Cheers. So when I sip champagne like this, is there
anything that I should be doing in my mouth, which I assume is what you’re doing right
now. CP: There’s no right or wrong way to enjoy
champagne. You don’t have the swash it around or like
a mouth wash. You don’t have to gargle it. You don’t have to let it sit. Just enjoy it and see how you can actually
get some of those flavors from the champagne itself. Trevor Guilday: So what are you tasting here? CP: I think we’re on quite a journey. A lot of these red berries as well, which
is kind of a red wine trait, which is largely due to the red wine that was added just before
this was corked. You do also have some citrus grapefruit I’d
say, as well. Trevor Guilday: Yeah, I can get that. CP: You get that? Trevor Guilday: Yeah, yeah, yeah, yeah, now
that you mention it, actually. CP: And maybe some floral notes as well. Is there anything you’re picking out? Paul Anthony: I’m not picking out a great
deal beyond that, to be honest. I mean, I was definitely getting the kind
of strawberry berry note, again, my champagne palette is probably not as well developed
as you guys, but outside of that, we’re looking at obviously the price point. What was it, around $50 US? CP: Yeah. Trevor Guilday: Yeah, 50 bucks. Paul Anthony: Over here, what kind of occasion
is a kind of Rose Champagne good for? You know? CP: A rose wine is great for pairing with
… Well, a Rose Champagne specifically, done in this method, is great for pairing with
more red meat or having more, larger meals. So you can actually have this with real meat
whereas with normal champagne it might be more related to white meat. So this is a great one to have for more characterful
meals. It’s also a champagne that’s … You don’t
have to use it for any specific occasion that’s different from a regular champagne. It’s interchangeable. This can be enjoyed among friends or, like
we’re doing, or you could have it for a special occasion if you wanted. Moet & Chandon is an extremely recognizable
champagne, so it’s always a winner at parties or any other events like that. Paul Anthony: So you think it does represent
good value for money at the $50 price point? CP: I think it really does actually. This Rose Imperial is priced in France, it
is probably equatable. You’re looking at 35 to 40 Euros. So it’s about the same thing. Paul Anthony: That’s actually pretty close. There’s a lot of champagne in France is significantly
different, so to be that value in France and the same here in the US, you know, it’s pretty
good for us guys on this side of the pond, for sure. CP: Definitely worth it. So I think this is an overall good champagne. It has a lot of character. It’s something a little different compared
to the … You still get the yeast and creaminess from the [inaudible 00:06:29] which is the
normal champagne from the same range, but you also have this red berry and this different
character that you can use for different meals instead. Paul Anthony: Okay, so for that being said,
thanks a lot for your always professional insight of champagne there, Charles-Philippe. Below in the description box you can find
reviews on this champagne, others that Charles-Philippe has done, as well as links to the Bespoke
Unit champagne mini site. So, with that being said, please leave any
comments and questions you may have below about this champagne or champagne in general,
like the video, and as always, do subscribe. Finally, my name is Paul Anthony. CP: I’m CP. Trevor Guilday: And I’m Trevor Guilday. Paul Anthony: And we’ll see you next time. CP: Cheers. Trevor Guilday: Cheers. Paul Anthony: Cheers, guys.

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