Moet&Chandon launch Ice Imperial in London

A few summers ago in the south of France, the bartenders of St. Tropez noticed that guests were adding ice to their champagne to combat the intense heat of those hot Mediterranean afternoons. Word got back to what the punters were doing and a bright spark at Moet & Chandon realized that while you can’t stop people from putting ice in their champagne, maybe you could make a champagne that would be a little more amenable to having ice plopped down in the middle of it. I met Benouit Gouez, winemaker, at the launch of the Ice Imperial in Mayfair at the Royal Astronomical Society and he told me his thoughts on Ice Imperial and what they hoped to achieve with it. Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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