Krug Soloist to Orchestra
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TASTING NOTES:
FRESH, DEEP AND VIVACIOUS
Krug Clos du Mesnil 2006: Delicate notes of citrus, barley sugar and dried fruits.
Krug 2006: Generous, intense aromas on the palate, with an ending leaving a sensation of elegance and distinction.
Krug Grande Cuvée 162ème Édition: On the nose there are notes of flowers in bloom, ripe and dried fruit, marzipan, gingerbread and citrus fruits.
Krug Clos du Mesnil: On the palate it is generous and round with notes of madeleines and brioche followed by tarte tatin and lemon meringue.
Krug 2006: The rich, aromatic and expressive profile of Krug 2006 comes after 12 years in the cellars, gaining balance and finesse.
Krug Grande Cuvée 162ème Édition: An exceptional freshness in the mouth reveals flavours of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey.
Cellar Master, Krug
HOW TO ENJOY:
KRUG SOLOIST TO ORCHESTRA
- The perfect serve - Serve in a Joseph Krug glass.
- Service temperature - 9-12°C
- Alcohol by volume - Krug Clos du Mesnil 2006 12% Vol., Krug Vintage 2006 12% Vol., Krug Grande Cuvée 162ème Édition 12% Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut
BLEND AND ORIGIN:
KRUG SOLOIST TO ORCHESTRA
Krug Clos du Mesnil 2006 is crafted from 100% chardonnay grapes sourced from the tiny walled plot of Clos du Mesnil.
Krug 2006 is a balanced blend of pinot noir (45%), chardonnay (35%) and meunier (20%), while the 162ème Edition blends in excess of 120 reserve wines from more than 10 different years.
FOOD PAIRING:
Try flounder in a saffron sauce, seared scallops or tuna carpaccio.
Pair this vintage with a rich and fragrant chicken tagine with preserved lemons, or a slow-roasted leg of lamb with a ratatouille-inspired sauce.
The exquisite pairing of black truffles with turbot is one that will not be forgotten.
FOOD PAIRING:
Try flounder in a saffron sauce, seared scallops or tuna carpaccio.
Pair this vintage with a rich and fragrant chicken tagine with preserved lemons, or a slow-roasted leg of lamb with a ratatouille-inspired sauce.
The exquisite pairing of black truffles with turbot is one that will not be forgotten.