It goes down well and is easily drinkable – as it also has no acidic bite due to the style not being tart and dry.įor established drinkers of table wines, the sweetness may not be to your liking – and it can be a bit too much over time. Taste: The sugary additions to Nectar Imperial really drive home a unique flavour – with a fresh sweet introduction that has elements of ripe stone fruit, soft lemon, fresh cherries and musk – which mellows out to more developed, caramelised flavours like meringue, with only a touch of bread elements from the fermentation yeasts coming through to make the finish taste a little like bruised fruit.Īpple pie and cinnamon influences can also be found. Smell: The sugary sweetness of the Demi-Sec is captured with deep notes of crème brulee, accentuated with hints of fresh bread and ripe berries. Look: Soft Honeyed gold, with medium sized bubbles in a strong fizz. Moet Nectar Imperial NV Demi Sec Details:Ĭost & Source: ~$70 a bottle available from most liquor storesīlend Ratio (%): Pinot Noir/Chardonnay/Pinot Meunier (40-50/10-20/30-40) with a Dosage of 45g/LĪging: Unknown (around 2 years estimated) The question remains – will throwing a pile of sugar improve a champagne significantly enough, and will it still be enjoyable or drinkable? Similar to Brut Imperial, aging is a moderately short period – much of the expression of the wine is drawn out by the sugar. They can also (with the right mixers) be shaped into some great cocktails – however the cost is somewhat prohibitive. Using a fair amount of dosage (sugar content) – up to 5 times more than your typical “Brut” fashioned drinks – demi sec is for those who enjoy a more ripe and fruity expression in their drinks. While the NV Brut Imperial is an exercise in bulk champagne production – the Demi Sec Nectar Imperial is one of the more “uncommon” blends from Moet. To meet the demands Moët has had to apply some very innovative thinking to its manufacturing such as reliance on robotics to move vintages around with minimal downtime. With 1150 hectares of vineyards and a production volume of some 28 million bottles annually it is without rival in terms of size. The world’s largest producer of champagnes by a fair margin, Moët et Chandon is a juggernaut of a house based in Epernay, Champagne.įounded in 1743 by Claude Moët, the brand now sits within the prestigious LVMH group (as the M, no less) as one of it’s most distinguishable brands.
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