I caught up with Moet & Chandon’s chef du cave Benoit Gouez, who was in town to launch a new Champagne. It’s Ice Imperial, a Champagne made with the intention of serving it on the rocks.
Traditionalists will be horrified. Here’s my interview with Benoit, who explains the concept behind it, the wine itself, and then we get to taste it: it feels strange – the ice cubes are added to the Champagne once it has been poured and this seems deeply wrong. But what did the resulting drink taste like?