Marie-Christine Osselin, renowned champagne maker Moët & Chandon's oenologist, recently took a trip to Kuala Lumpur to give journalists a crash course on the winemaker's current line of wines and why they surprisingly pair well with our cuisine.
Malaysia Tatler was invited to modern Malaysian restaurant Beta KL for lunch to sample a degustation menu paired with five different champanges – Moët Imperial,, Moët Rosé Imperial, Moët Grand Vintage 2009, Moët Grand Vintage Rosé 2008, and Moët Ice Imperial.
After the meal, we spoke to Marie-Christine to learn a little more about why and how the maison's champagne played nice with local flavours.
After trying a variety of Malaysian flavours, what would you say works in the cuisine to bring together the qualities of champagne?
When you have champange you are not supposed to pair it with something complicated. You can have it with dishes that have high quality fresh ingredients but it should be kept simple.
Malaysian flavours are very bold, how does this affect the pairing process with Moët & Chandon champagne?
Champagne is a very precise wine. If you want to have a dish with a strong presence and flavours, you're better off pairing your dish with a rosé. If you want to pair your food with a white wine, it would be better to avoid foods that are too spicy, sweet or sour. For example, fresh seafood like oyster or sashimi would be perfect for Moët Imperial.