Champagne Brut GRANDE CUVÉE Krug
| Sommelier score | 92/100 | 2024 |
| Winery | Krug |
| Denomination | Champagne Aoc |
| Grapes | Chardonnay, Pinot Noir, Pinot Meunier |
| Alcohol content | 12,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Winery headquarter | Krug - Reims, Francia - Champagne Krug, 5 Rue Coquebert |
| Bottle size | Standard bottle |
| Combination | Steamed fish Hors d'oeuvres, Warm fish appetizers, Spaghetti with clams, Oysters, Sushi-sashimi, Grilled Fish, Linguine in squid ink, Risotto with seafood |
| Region | France |
| Style | Medium-bodied and fragrant |
| Wine list | Champagne |
The Champagne Brut Grande Cuveè by Maison Krug is the result of Joseph Krug’s dream of creating the best Champagne. This Champagne is a blend of 120 wines selected from more than 10 vintages, making it unique with its aromas and flavors impossible to replicate with wines from a single harvest. The Krug Grande Cuvée is made every year and the number of Édition is precisely the number of times that this process took place, which takes place only once a year with a single assembly and a single bottling since 1845. The fermentation takes place in oak barrels with subsequent refermentation in the bottle according to the Champenoise Method, the Italian Classic Method, the aging of Cuveè has a duration of 72 months on the lees.
Features of this Champagne
In the glass Krug Grande Cuvée has a very fine and persistent perlage, and a golden yellow color. The scent is a set of ripe fruit with floral notes and hints of honey, madorle, gingerbread and marzipan. The palate is elegant, rich, fresh with a fine and subtle perlage.
Recommended pairings tasting this Champagne
This Cuveè by Maison Krug goes well with first or second courses of fish, steamed shellfish, or seafood. Another valid option is pairing with sushi or mature cheeses. To make this Champagne express at its best, it is recommended to make it breathe 15/30 minutes before serving, which must take place at a temperature of 10ºC-12ºC in a narrow glass with a pointed bottom so as not to disperse the perlage.
