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Krug Single Ingredient x Rice

SAC CUVEE

Krug Single Ingredient demonstrates how a single product can inspire an entire champagne.

KRUG presents:

GRANDE CUVÉE 170TH EDITION and, fittingly, the ingredient of the year 2022: RICE

Pitcher of single ingredient champagne

KRUG GRANDE CUVÉE 170ÈME ÉDITION

Every year, the House of Krug honors its founder, Joseph Krug, with a new edition of Krug Grande Cuvée, the most generous expression of Champagne. Today, over 175 years after the first Grand Cuvée, the Champagne House of Krug presents the 170th Edition of Grande Cuvée. The story behind the creation of the 170th Edition of Krug Grande Cuvée was composed around the 2014 harvest. It was an unsettled year with hot, dry periods and cool, rainy spells. The vines thrived under favorable conditions, guaranteeing a bountiful harvest. The contrasting weather preserved the freshness and resulted in great diversity across the region.

Tasting note

At first glance, its light golden color and fine, lively bubbles promise pure enjoyment. The nose offers aromas of blooming flowers, ripe, dried citrus fruits, marzipan, and gingerbread. The palate reveals notes of hazelnut, nougat, barley sugar, jellies, citrus fruits, almonds, brioche, and honey. Krug Grande Cuvée 170ème Édition can be enjoyed as an aperitif with Jabugo ham and mature Comté cheese, or served with oysters, grilled shrimp, Indian or Moroccan dishes, and desserts such as carrot cake, tarte Tatin, and cheesecake.

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Speaking of cooking! This year, KRUG once again presents the ingredient of the year: RICE.

For the past seven years, Krug has paid tribute annually to a humble single ingredient – ​​from the simple potato to the ubiquitous onion. In 2022, the champagne house honors a global symbol of nourishment and vitality: rice.

For the very first time, Krug invited its international network of over 180 Krug Ambassade chefs to collaborate on a joint cookbook this year. The result is the book RICE HERE, RIGHT NOW, which highlights rice as a truly universal ingredient whose versatility and texture wonderfully enhance the sensory experience when combined with Krug Grande Cuvée or Krug Rosé.

This cookbook, featuring original recipes from Krug Ambassade chefs from around the world, including Anne-Sophie Pic, Hélène Darroze, Hiroyuki Kanda, Michael Cimarusti, Uwe Opocensky, and from Austria, Juan Amador, Konstantin Filippou, and Christian Rescher, is more than just a collection of recipes. It's a gastronomic journey around the globe with over 75 brilliant chefs from 26 countries.

From finger food, vegetarian dishes, jug rosé pairings, street food to music-inspired culinary creations and sweet recipes with rice, the chefs were inspired by their native or adopted cultures, experiences, personal preferences or simply the desire for a new challenge.

"Just as I do with champagne, chefs bring their creations to life,
by combining surprising ingredients. Champagne or rice, a mix or
“Recipe, they all master the diversity of taste, culture and inspiration,” he said.
Julie Cavil, Cellar Master

Here's something else to make you smile:

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Rice me up before you go go_high.width-1920x-prop

Rosé Rice_high.width-1920x-prop

Street Cred_high.width-1920x-prop

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Go Green_high.width-1920x-prop

Another one bites the RICE_high.width-1920x-prop

I wanna Rice with somebody_high.width-1920x-prop

Krug Single Ingredient x Rice

With the Krug Single Ingredient x Rice project, the Champagne house focuses on a single ingredient – ​​rice – and showcases its culinary versatility. Krug Single Ingredient thus underscores the house's food-pairing philosophy.