Moët et Chandon 1996 vintage launched

Champagne is the ideal drink to accompany meals based on fish and seafood and "pink" meats such as lamb, veal and rabbit, Eric Bergman, the Moët et Chandon market director for southern Europe, Belgium and Luxembourg said.

However, nectar imperial, rather than the better known brut imperial is better with sweets, he added.

He was speaking at the luxurious launch of the Moët et Chandon 1996 vintage, organised locally by agents M. Demajo Group at the Casinò Maltese.

This is only the 64th vintage since 1842, as only harvests believed to have a distinct "personality" are chosen as a vintage for extended aging. Most other years are made of grapes from more than one harvest, a blend of Chardonnay, Pinot Noir and Pinot Meunier.

Full of praise for the Maltese market, which he described as "mature" and "well-informed", Mr Bergman said that there was still room for growth.

The launch was accompanied by food prepared by Island Caterers to suggestions by Moët's own chefs, including an oyster on the half shell in citrus and garlic vinaigrette, and rabbit prepared in three different ways, accompanied respectively by the 1996 vintage and 1996 rosé vintage.