Latest news with #Moët
Daily Mirror
3 days ago
- Entertainment
- Daily Mirror
People have been pronouncing Moet wrong their whole lives
Moët & Chandon is one of the world's largest champagne producers, and although they produce over 28 million bottles every year, there's still a big debate about how to pronounce the name Moët & Chandon, also known simply as Moët, is one of the most famous drinks in the world. It's one of the world's largest champagne producers, and was established in 1743 by Claude Moët. The company produces around 28 million bottles every year, and people love its dry, crisp taste and rich history. However, despite its popularity, it seems many Champagne lovers have been pronouncing the name of the brand wrong this whole time. Sinem, also known as The Sinfluencer, who posts online about mum life, shopping, travel and make up, recently shared the revelation on TikTok. In a post where her husband Ralph, who is from the Netherlands, featured, they discussed the correct pronounciation of the sparkling beverage. They were asked by one of her 223k followers: "Could you both clear up the debate on how to pronounce Moët please?" Sinem explained: "Years ago a lot of us wanted to sound posh, or be posh, and go 'Mo-way'. Could I have a glass of Mo-way? and then it changed and people started to say Mo-wett." However, Ralph, who Sinem has previously referred to as a wine expert, said: "It has never changed. There's only one right way of saying it. Mo-wett et Chandon." Contrary to popular belief, there is no silent 't' in the name. The confusion arises because many words in French drop the t. However, in French the general rule doesn't apply to nouns such as names and Places. Myreille Pawliez, senior lecturer in French at Victoria University, told Vinepair: "Proper nouns in French, which include names of people and places, don't follow the general rule and because there are so many exceptions it can get confusing. In this case it is two proper names put together (Moët et Chandon) and you just have to know how to pronounce them." To confuse matters further, although Moët himself was born in France in 1683, his name isn't French - it's Dutch - a language where the 't' is pronounced. Ralph's theory as to why many people say 'Mo-way' is because it "sounds more fancy", and when asked who started saying it like that, he joked: "The Brits." Taking to the comments section, one person explained further: "Because everyone assumes it is a full French name - if it was, Moët would be pronounced without the t - but Moët is a Dutch name and Chandon is French." Another clarified: "You pronounce the T because Moet was Dutch … it had two dots over the 'e' … I went to a function hosted by Moet & Chandon. I've been pronouncing it with the T for 35 years and had to buck the raised eyebrows and ignore the ignorant … thanks for highlighting the correct pronunciation. I'm now not the only one." However, not everyone knew the correct pronunciation. One person said: "Aww love that thank you so much for clearing that one up, I knew you were the best people to ask." While another simply said: "That's fascinating thank you!"
Scotsman
22-05-2025
- Entertainment
- Scotsman
I tried stylish new champagne bar hidden in former Scottish city flat
A new wine bar has opened in a former residence - and it's a haven for champagne lovers. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Wine bars seem to be having a moment, with a range of new ones opening in cities across Scotland in the last five years. But if your tastes veer more towards fizz, you're in luck as a new champagne bar has opened in a former grand city flat. Cuvée, located at 1 Lyndoch Street in Glasgow's West end, has taken over the space once occupied by Hooligan, a natural wine bar and restaurant that closed in 2024. In rooms above The Drake pub, and next to Rascal cocktail bar, the businesses in this former tenement flat are now owned by Merchant Pubs having been up for sale last year. Advertisement Hide Ad Advertisement Hide Ad I visited Cuvée on one of the many hot and sunny days we've been enjoying this spring, and found a cool and chic retreat from the heat. In what once was a smart drawing room, is now a 30 cover lounge with seats for 16 at the bar located in another room which I suspect was once a kitchen. Vintage landscape murals and mirrors are on the light cream walls, with the soft, neutral colour palette accented by pinks and greens. Touches of art deco design and to the modern style give nods to a Parisienne and European influence. Ultimately it's like the nicest living room you've visited, and it's (small) dog-friendly. The team have partnered with LVMH so expect luxury fizz and wines such as Churchill's favourite Pol Roger Reserve Brut (£17.50), Ruinart Blanc de Blanc (£23.50), Moët & Chandon Brut Imperial NV (£15) and Veuve Clicquot Yellow Label Brut NV (£16). Dom Pérignon Vintage 2013 is also available by the bottle. Cuvee wine bar is now open in Glasgow's west end. | Rosalind Erskine Not feeling that fancy, we opted for two glasses of Veuve Clicquot Yellow Label Brut NV which arrived with snacks of picante gordal olives, mixed fancy nuts and the famous San Sebastian Gilda - a skewered olive, guindilla chilli and anchovy. Archie, my dog, was fussed over by our attentive waiter who was settling into life with a puppy. Advertisement Hide Ad Advertisement Hide Ad After champagne I chose a glass of Lorentz Crémant D'Alsace Brut NV (£7.50) per glass while my partner enjoyed an ice cold glass of Picpoul De Pinet Terrasses De La Mer 2022 (£7.80 per glass). If you're driving or not drinking mon-alcoholic fizz is supplied by Italian Sea Change Alcohol-Free Sparkling NV (£5) with flavours of elderflower, apple and mint. With the wine and Crémant we enjoyed slightly heartier dishes of massive tempura king prawns and chicken liver parfait served with fig chutney and oatcakes. Other menu items include cheeses, charcuterie and terrines served with bread, oatcakes and condiments sourced from George Mewes; Freedom bakery sourdough - olive oil, aged balsamic; Salt cod croquettas – lemon, aioli; and smoked salmon beetroot salad - vodka and horseradish crème fraiche; with a chocolate ganache and Champagne sorbet for something sweet. Advertisement Hide Ad Advertisement Hide Ad After a lovely hour or so we ventured back outside into the evening sun, already planning a return, most likely, later in the summer for some birthday fizz.
NZ Herald
11-05-2025
- Business
- NZ Herald
How to have your dream wedding without blowing the bank
She says couples often do things in the wrong order by starting with the styling first. 'You should start with your budget, then you should create your guest wish list, and then you should decide on the style of the day - and very much in that order. So, it's your guest list that fundamentally dictates your budget.' Wanting something fancier than you can afford isn't just an issue for those with a small budget, Braid says. 'Even when we are doing these high-end budgets, their budget doesn't necessarily align with the vision that they're seeing from these weddings happening in Dubai and in the States where budgets are really an afterthought.' But she says there are a number of ways to economise that your guests won't notice, including some tricks of the trade. 'We have been known on really beautiful events to serve Moët or Tattinger and use the bottle and showcase the bottle post-ceremony. 'And then when we get to the sit-down reception and we've got speeches and toast, we're out the back topping those glasses up with Deutz or Lindauer. 'A lot of the time guests have got no clue that they're not still being served that fancy champagne from earlier.' Braid recommends not skimping on things like a great photographer but advises there are areas that aren't worthy of investment. 'We don't really advocate having favours, because 99% of the time we are picking them up at the end of the night, we are reboxing them and handing them back to our client the next day to take home. So actually, they are a colossal waste of money.' Listen to the full episode of The Prosperity Project for more insights into the rising costs of weddings, and other tips to try and keep things within budget, including why destination weddings could save you in the long run. The podcast is hosted by Nadine Higgins, an experienced broadcaster and a financial adviser at Enable Me.
Time Out Dubai
02-05-2025
- Business
- Time Out Dubai
Emirates Business Class offers even more bubbly-paired meals
Listen up, jet setters. Your meals in the clouds just got a serious upgrade. This summer, Emirates Business Class customers are in for a culinary experience like no other – 18 new dishes, each paired with a premium Moët & Chandon bubbly, are taking flight. This exclusive menu is the result of over a year's collaboration between Jean-Michel Bardet, Moët's head chef and Emirates' own vice president of culinary design, Doxis Bekris. Their mission? To design the menu to offer restaurant-quality dishes that complement the French bubbly house's most prestigious cuvées, all while being served at 40,000 feet. Among the new offerings, expect starters like poached scallops with green melon and kumquat, going well with the brand's grand vintage 2016. For vegan travellers, silken tofu with poached asparagus and cashew cream is paired with the impérial brut variant. Each dish has been designed to unlock and enhance the flavours of the bubbly that it's served with. Main courses include roasted duck with spiced couscous and cherry tomatoes with fruit-forward pink bubbly. While seafood-lovers will enjoy the seared Chilean seabass with lemongrass sauce and artichoke purée, a dish that is paired with the brut impérial. Even classic comfort foods like roasted turkey and creamy mash are given a luxurious twist and are served with the grand vintage 2016. You might also like: 10 things you didn't know about flying with Emirates Behind the scenes, the culinary minds had to navigate not just flavour, but the challenge of altitude, presentation and scale – and with Emirates serving a staggering 77 million meals a year, it was an interesting challenge. So the next time you fly Emirates Business Class, don't just expect a glass of bubbly –expect a full-blown pairing experience. Looking for things to do in Dubai? 112 best things to do in Dubai in 2025 Everything to tick off your Dubai bucket list 50 free things to do in Dubai Feeling the pinch? Enter free things to do Here's how to eat at 10 expensive Dubai restaurants for less Early bird dinners, lunch specials and more
The Guardian
01-05-2025
- Business
- The Guardian
Bill Blatch obituary
My brother, Bill Blatch, who has died aged 76 of a heart attack, devoted himself joyfully to the wine trade in Bordeaux for 40 years, selling across the world and supplying the influential Southwold annual tastings for the UK wine trade, which he organised each year with the London traders Farr Vintners. Bill – described as 'the wine whisperer of Bordeaux' – made Sauternes his life, and played an important role as a bridge between Bordeaux wine houses and their many followers in the UK and the US. Never pretentious, he had the habit of decanting fine vintages into plastic cola bottles he carried around for the job, most memorably a 1964 Moët that he produced for a Masters of Wine meeting. He relished his American road trips promoting his beloved petits châteaux. Born in Gerrards Cross, Buckinghamshire, Bill was the son of Pamela (nee Beachcroft), a Wren in the second world war, and John Blatch, later company secretary to the fishmonger business Mac Fisheries. He boarded at Bradfield college, Berkshire, then spent a year teaching in France. An early entrant into the wine trade, he worked for a period with Stowells wine merchants in Gerrards Cross before starting a modern languages degree at Magdalen College, Oxford in 1967. Beginning a pattern throughout his life of generosity and conviviality, he befriended his college cellar master, who recognised his palate early on. Bill could not resist the allure of France. In 1973 he married Tita Marsan, a Frenchwoman, and the following year they set up home in Bordeaux, where Bill became an established wine personality. He qualified as a master of wine and worked for two different wine merchants before founding his own business, Vintex, in 1982. After selling the company in 2006, he established an online business, Bordeaux Gold, specialising in Barsac and Sauternes. This is where he is best remembered, working with his beloved Sauternes, about which he was incredibly knowledgable; in 2014 he was made a Chevalier de L'Ordre Nationale du Mérite for his services to the wine trade. Two of Bill's great passions were fishing and scuba diving. He loved his annual expedition into the Canadian wilderness, setting up camp at various rugged locations, where he fished and lived off the land, once unexpectedly shooting the rapids in Hudson Bay. Bill had a huge and varied cohort of friends, one of whom described him as a 'joy to be with', remembering his 'incredible wealth of stories and information'. Bill's life ended doing what he loved, watching the fishes and swimming among them while snorkelling off Tahiti. He is survived by Tita, his nephew, Adam, and me.
