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What is Champagne with ice called?
Victoria Jaime
2025-10-08 18:03:13
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Champagne on ice is even said to be the drink of choice for Brigitte Bardot during her heyday.
Several years ago, champagne served over ice—known as a ‘piscine’—was becoming more and more popular, particularly in the summertime hotspots around the South of France.
So I was inspired to create a cuvée to be served over ice, and in 2011 Moët Ice Impérial was launched.
Following the groundbreaking launch of Moët Ice Impérial demi-sec cuvée, Pommery got on board with its Royal Blue Sky NV, and later, Veuve Clicquot launched their Rich Collection, which is designed to be drunk on ice and also with a garnish, such as a twist of grapefruit peel or a wheel of cucumber.
The dosage is 45 grams per liter.
But dosage is not the only thing that gets considered when formulating ice champagne.
I start by selecting the wines, specifically with what they bring to the party.
Around 20- to 30-percent of the blend is selected reserve wines to round out intensity, richness and consistency.
Moët Ice Impérial Blanc NV Gouez recommends drinking this ice champagne with precisely three large ice cubes in a Cabernet glass for the perfect balance of water and wine.
Jordi Carrillo
2025-09-27 04:08:03
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The head of the most prestigious champagne house once told me, “It’s better to add a cube of ice to a glass of champagne, if it’s not served cold enough, than to drink warm champagne.”
As someone who’s been served a glass of champagne at a less-than-ideal temperature, I have to agree.
When it comes to wine, things (or myths) get stuck in people’s heads; red wine with meat, white wine with fish, red wine with cheese, red wine with chocolate.
It’s argued that there are no absolutes or rules when it comes to drinking wine.
The only rule is to drink what you want.
Adding a handful of ice cubes to a glass of La Tâche or Château Y’quem probably isn’t the best way to experience those wines, since they weren’t made to be enjoyed being diluted.
But champagne makers are now making sparkling wines that are specifically made for that exact purpose: to be served on the rocks.
It was clear that due to the higher dosage (sugar), and grape blends, that this champagne is definitely better served on ice.
The flavor is much more dynamic, it’s a little sweeter, and lacks the subtleties of traditional champagne.
On its own, it’s rich.
I didn’t mind drinking this, although as we continued drinking the bottle, things got a little one-note.
I missed the nuances you taste in champagne, and I think in the future, I’ll just stick with standard champagne (or crémant), and maybe plunk an ice cube in it…if I feel like it.
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Oliver Lucas
2025-09-27 04:04:44
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La forma de beber cava con hielo ha venido para quedarse.
Esta nueva tendencia se basa en beber cava con mucho hielo y en un vaso de balón para refrescarse en las noches de verano más calurosas.
Aunque una vez que lo pruebes, verás que esta idea es adecuada para cualquier época del año.
El hielo en el champán intensifica la fase del sabor y por eso se convierte en el complemento perfecto para estos nuevos champagnes.
Para vasos de flauta, el cubo Alfa es el que mejor se adapta;
Para un vaso de balón o cabernet, recomendamos el cubo Delta Max, que permitiría mantener la frescura y la intensidad del sabor de la bebida sin aguarla.
Se puede combinar con hojas de menta, uva blanca o ralladura de limón, pela de pepino, una rodaja muy fina de jengibre, semillas de cardamomo y bayas (fresas, frambuesas).
En el calor de la noche, el prestigioso barman Javier De Las Muelas apuesta por mezclarlo en cócteles originales: con licor de melocotón, St. Germain, jengibre y pomelo… y siempre, siempre, con hielo de ITV.
El resultado, excelente y muy refrescante.
Daniel Pichardo
2025-09-27 02:40:41
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Home Ice Impérial, the first and only champagne especially created to be enjoyed over ice.
A new champagne experience combining fun, fresh and free sensations while remaining true to the Moët & Chandon style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity.
The profiles of the wines used in the assemblage have been meticulously selected for the specific contribution made by each one.
MAINLY PINOT NOIR 40-50% PINOT MEUNIER 30-40% CHARDONNAY 10-20%
20 to 30% specially selected reserve wines enhance the assemblage to complete its intensity, richness and constancy.
A dense colourDeep goldWith amber highlightsAn intense, fruity bouquetThe powerful aroma of tropical fruits
The sumptuousness of stonefruits
An original note of raspberry
A GENEROUS PALATE COMBINING ROUNDNESS AND FRESHNESS
The broad, fleshy, voluptuous flavour of a fresh fruit saladThe captivating sweetness of caramel and quince jellyThe refreshing acidity of grapefruit and ginger notes
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María Dolores Viera
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Younger consumers continue to drink socially and tend to prefer being more adventurous with their beverages, with 30% of Generation X consumers choosing cocktails over more traditional spirit-based drinks. Moët & Chandon Ice Imperial significantly over-indexes with over 25-year-olds and boasts the highest brand awareness of the key Champagne houses, providing the consumers with a great alternative choice of cocktail. When Moët & Chandon Chef de Cave Benoît Gouez noticed people drinking Champagne on ice a few years ago, he became increasingly concerned how much this would break the balance of the, generally, Brut Champagnes they were choosing. Proving their pioneering nature, in 2011 Moët & Chandon and Benoît created Ice Impérial - a demi-sec Cuvée deliberately produced to be served ‘on the rocks’. Moët Ice Impérial Blanc NV has been vinified by Benoit Gouez to retain the fruitiness, richness and freshness of its Brut counterpart when served on ice. Benoît Gouez recommends using three sizable ice cubes, and a large glass - preferably a Cabernet one - for perfect Ice Impérial serve, creating just the right ratio between water and wine.