Krug Grande Cuvée 171ème Édition
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TASTING NOTES:
The most generous expression of Krug champagne
A light golden colour and fine vivacious bubbles promise pleasure.
On the nose, you can expect aromas of flowers in full bloom combined with notes of ripe, dried and citrus fruit, as well as marzipan and gingerbread.
In the mouth, flavours of almond paste, quince, lemon, limoncello and dried fruit abound.
Cellar Master, Krug
HOW TO ENJOY:
Krug Grande Cuvée 171ème Edition
- The perfect serve - Enjoy in a Joseph glass or white wine glass to fully explore the depth of aroma and flavour
- Service temperature - 9-12°C
- Alcohol by volume - 12.5 % Vol.
- Storage advice - Store horizontally in a cool (10-12°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut
BLEND AND ORIGIN:
Krug Grande Cuvée 171ème Edition
In the Champagne region, 2015 was a year marked by unprecedented heat and drought that ran from the end of May until mid-August.
This intense heat and lack of rain slowed the growth of the grapes. However, the second half of August saw a perfect combination of rain, sunshine and reasonable temperatures, which ensured that ripening took place in optimum circumstances.
Krug Grand Cuvée 171ème Édition is a blend of 131 wines from this year and 11 other years, the oldest dating to 2000.
Its final composition is 45% pinot noir, 37% chardonnay and 18% meunier, with 42% taken from reserve wines in Krug's extensive library.
FOOD PAIRING:
Krug Grand Cuvée 171ème Édition
This release is ideal as an aperitif with Jabugo ham and mature Comté, or served alongside freshly shucked oysters and grilled prawns.
For mains, try it with something slightly heavier and with a bit of punch, such as spiced dishes, or Indian or Moroccan cuisines.
It pairs well with a slice of gently spiced carrot cake, classic tarte tatin or creamy cheesecake.
FOOD PAIRING:
Krug Grand Cuvée 171ème Édition
This release is ideal as an aperitif with Jabugo ham and mature Comté, or served alongside freshly shucked oysters and grilled prawns.
For mains, try it with something slightly heavier and with a bit of punch, such as spiced dishes, or Indian or Moroccan cuisines.
It pairs well with a slice of gently spiced carrot cake, classic tarte tatin or creamy cheesecake.