Krug’s Grande Cuveé is one of the most versatile wines in the world, and the perfect partner with which to discover so many epicurean delights. Explore “The World’s 50 Best Restaurants” and taste the unusual, exceptional, and unknown; along with one of the world’s best crafted champagnes.
The World’s 50 Best Restaurants | http://bit.ly/aaO7GC
Where is the Last Place You Had Krug?
London, Hong-Kong, Reims… Discover some exceptional places to enjoy Krug on www.kruglovers.com ! More to come in a few weeks…
“It was to my great excitement, and Rupert’s horror, that in a blind tasting we both voted the Krug Grande Curvee, Brut, our stand-alone winner.”
- Flora Howard http://bit.ly/InfswQ
TweetOlivier Krug in Australia
Olivier Krug landed in Sydney on April 1st 2012, 120 years after his great-grand father Joseph II, perpetuating the relashionship between Krug and Australia. He joined several KrugLovers in restaurant Quay, for a dinner designed by the incredible chef Peter Gilmore.
75 French Wines to Try
Brad Prescott’s IntoWine has compiled a list of 75 wines to try before you stop drinking. You will find Krug Clos du Mesnil at #6, of which Loren Sonkin writes “ a great Champagne as well and for some, the pinnacle.” Additional our Grande Cuveé is featured at #12. Sonkin calls Krug, “perhaps the best non-vintage Champagne available. Smooth as silk. Great depth. Easily available if not inexpensive. No Champagne lover should miss trying this one.” Thank you Mr. Sonkin; we agree.
Top 75 French Wines to Try Before You Quit Drinking | Into Wine http://bit.ly/KuEbT6
Krug Vintage 2000
Have you had a chance to taste Krug Vintage 2000, the latest vintage to come out of our cellar? What do you think ?
Bring Your Own Krug Champagne
A nice post by Refined Palate about a beautiful meal at Spago in Beverley Hills. Refined Palate brought their own Krug Grande Cuveé Champagne. A prescient choice for a mouth watering meal of Spicy Tuna Tartar, Hamachi Ceviche with Grapefruit, Sturgeon Mousse in a squid-ink crust, Sauteed Kusshi Oyster with Madras Curry Aioli and Mango Chutney and more. We wish that we had been there.
Spago | Refined Palate http://bit.ly/JG9o6o
Last Meal
What would your last meal be? Terrance Brennan - the Chef Proprietor of the tremendous Picholine and Artisanal Bistro & Wine Bar in New York - would indulge in Royal Osetra Caviar and 1990 Krug Champagne for a start. Savor Brennan’s words over at The New Potato in this Epicurean’s QUestionnaire.
Terrance Brennan: The Epicurean’s Questionnaire | The New Potato http://bit.ly/I52d1z
Raise a Glass to Longevity
John Fordham of the Daily Telegraph reflects on Le Maison’s commitment to quality, and the lengths we will go to create superior champagne. Fordham writes that “as it marches towards its 170th anniversary, Krug can proudly reflect on its standing in the world of champagne.” Thank you Mr. Fordham. We absolutely agree.
John Fordham: Raise a Glass to Longevity | thetelegraph.com.au http://bit.ly/JWqMhN
Wine Spectator’s Grand Tour
Do not miss the opportunity to experience more than 200 of the world’s finest wines, and mingle with those who make and love wine, including yours truly. Visit winespectator.com/grandtour to purchase tickets for April 27th in Washington, D.C., May 1st in New York City, and May 5th in Las Vegas.
Grand Tour 2012 | Wine Spectator http://bit.ly/fN4iRK
