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KRUG presents:
GRANDE CUVÉE 170ÈME ÉDITION and, appropriately, the ingredient of the year 2022: RICE
KRUG GRANDE CUVÉE 170ÈME ÉDITION
Every year, the House of Krug honors its founder, Joseph Krug, with a new Édition Krug Grande Cuvée, the most generous expression of Champagne. Today, more than 175 years after the first Grand Cuvée, the Champagne House Krug presents Grande Cuvée 170ème Édition. The story of its creation Krug Grande Cuvée 170ème Édition was composed around the harvest 2014. It was a volatile year with hot dry spells and cool rainy periods. The vines developed in good conditions and guaranteed a generous harvest. The contrasting weather preserved the freshness and resulted in a great heterogeneity throughout the region.
Tasting note
At first sight, a light golden color and a fine, lively perlage promise maximum pleasure. On the nose, aromas of blooming flowers, ripe dried citrus and marzipan and gingerbread. The palate reveals notes of hazelnut, nougat, barley sugar, jellies as well as citrus, almonds, brioche and honey. Krug Grande Cuvée 170ème Édition can be enjoyed as an aperitif with Jabugo ham and ripe Comté or served with oysters, grilled shrimp, Indian or Moroccan dishes, and desserts such as carrot cake, tarte tatin, and cheesecake.
Speaking of cooking! Also this year KRUG presents the ingredient of the year: RICE
Each year for the past 7 years, Krug has paid tribute to a humble single ingredient – from the humble potato to the ubiquitous onion. In 2022, the Champagne House honors a global symbol of nourishment and vitality: rice.
This year, for the very first time, Krug has invited its international network of over 180 Krug Ambassade chefs to collaborate on a joint cookbook. Thus was born the book RICE HERE, RIGHT NOW which highlights rice, as a truly universal ingredient, whose versatility and texture beautifully enhances the sensory experience when paired with Krug Grande Cuvée or Krug Rosé.
The cookbook with original recipes from Krug Ambassade chefs from all over 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 a collection of recipes. It is a gastronomic journey around the world with over 75 brilliant chefs from 26 countries.
From finger foods, vegetarian dishes, Krug Rosé pairings, street food to music-inspired culinary creations and sweet recipes with rice, the chefs:in were inspired by their native or adopted cultures, experiences, personal preferences or simply the desire for a new challenge.
“Just like I do with champagne, chefs bring their creations to life,
by combining surprising ingredients. Champagne or rice, mixture or
recipe, they all master the diversity of taste, culture and inspiration,” said
Julie Cavil, cellar master
Here’s something else for you to smile about:
