Moët Hennessy welcomed summer with the world’s first rosé champagne served on the rocks. The late afternoon launch of Moët & Chandon Ice Impérial Rosé was held at the Garden Pavilion of the Grand Hyatt Manila. Whether by design or a stroke of brilliant timing, the end of the day light cast a golden glow on the guests in their summer wear, reflecting colors of the rosé expression of Moët Ice Impérial.
Invitees to the soirée tasted the summer special in cabernet-style glasses, poured over cubes of ice. The Moët & Chandon Ice Impérial Rosé was created as a pleasurable taste for the warm season, with the intention to enjoy the fruity flavor with ice. This first ever champagne on the rocks will be available only during the summer at global hotspots. Moët & Chandon deemed Manila of the eternal summer among the favored locations to introduce the Moët Ice Impérial Rosé.
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Cherries and Berries
Grand Hyatt Manila wait staff served specially prepared finger food to compliment the intensely fruity and rich Moët and Chandon Ice Impérial Rosé. Besides the servers replenishing empty glasses, guests went for refills in stations set up on the lawn and along the pavement.
The vivid pink Moët & Chandon Ice Impérial Rosé bubbled with golden highlights, releasing an aromatic bouquet of fragrant red berries, Morello cherries, lingonberries and cranberry with the nuances of fig and nectarine, the juicy fruits of summertime. A note of grenadine contributed to the appetizing flavor for a luscious palate of sweetness and firmness.
Once in the mouth, the sweetness of the berries diffuses to a lightness for an agreeable balance of fruitiness and freshness. It finishes crisp and fresh with a bittersweet pink grapefruit note.
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Moët & Chandon recommends this champagne is best enjoyed in preferred company, to be shared as part of happy summer experiences. The gathering of select invitees moved from the garden of the Grand Hyatt Manila to the glass-enclosed Garden Pavilion. They sat around the two long tables blooming with floral arrangements in the colors of summer and the pink and gold of the Moët Ice Impérial Rosé.
The menu had signatures of the Grand Hyatt Manila’s Cellar restaurant like the Camembert with figs and honey from Abra already set on the table. The lobster salad with coriander and red pepper was served shortly following the tuna tartar with avocado and lime.
Generous servings of foie gras torchon was accompanied by a peach relish with oat crumbles and 80% chocolate brioche. The crème brulee came with red berry compote and homemade cookie and praline. Moët & Chandon Ice Impérial Rosé complimented the specially prepared menu of the Grand Hyatt Manila’ Executive Chef Mark Hagan.
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The maison, founded in 1743, introduced champagne to the world, creating a wide range to pop open for many Moët moments. Each champagne is bottled with an enticing palate and an elegant maturity intended to dazzle and delight. This has been the hallmark of Moët &Chandon from the Moët Impérial to the Grand Vintage Collection and the extroverted Moët Rosé Impérial to the Moët Ice Impérial .
“The new Moët Ice Impérial Rosé joins the highly successful Moët Ice Impérial, and together they create one of our most groundbreaking champagne range,” says Benoît Gouez, Chef de Cave for Moët & Chandon. “Moët Ice Impérial Rosé is an innovative new example of Moët & Chandon’s champagne on ice savoir-faire.”