wine sparkling reserve

Krug Grande Cuvée

Champagne, France

About this product

The 'multi-vintage' benchmark for Champagne complexity — a blend of 120+ wines from 10+ harvests, all fermented in small oak barrels. The Grande Cuvée is one of the world's great wines despite being technically non-vintage. The current edition (171st, 172nd, etc.) carries an 'Edition' number that corresponds to a base year. The toasty, nutty, brioche, citrus, and mineral complexity of Grande Cuvée is the gold standard for multi-vintage Champagne. Drink on release or cellar 10–20 years. BC: Mark Anthony Group. CAD $250–$350.

The deductive profile Library

colourgolden

nosebrioche, toasted hazelnut, citrus, white fruit, honey, mineral

palaterich, complex, yeast autolysis dominant; extraordinarily long finish

Service

noteserve in wider glass to allow aromatics to develop

glasswhite Burgundy tulip or wide Champagne flute

temp c10°C

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Tasting profile

brioche, toasted hazelnut, citrus, white fruit, honey, mineral

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Pairings

elevate

seafood

Krug Grande Cuvée's multi-vintage complexity elevates lobster thermidor; the most opulent Champagne demands the finest shellfish

classic fish_course

elevate

food

Krug Grande Cuvée is the definitive Champagne for caviar service; both are the most opulent expressions of their category

classic amuse

complement

seafood

Krug's toasted-cream power is one of the few Champagnes that can match a whole roasted lobster; the wine's brioche and hazelnut echo a beurre noisette preparation; a prestige pairing of the highest level

classic main

complement

amuse

The textbook luxury pairing for vintage or prestige Champagne: caviar's saline, iodine, and egg-richness is cut perfectly by Champagne's acidity and carbonation. The bubbles cleanse the palate of caviar's fat; the yeast autolysis character of aged Champagne mirrors the caviar's umami depth. Krug Grande Cuvée's richness and complexity is the reference for this pairing.

classic amuse

complement

seafood

Krug Grande Cuvée and Beluga caviar is the world's most iconic prestige pairing; the wine's brioche-toasted complexity provides the structural counterpoint to caviar's brine-sea; crème fraîche bridges the cream notes

classic aperitif

complement

seafood

Krug's exceptional complexity (representing multiple vintages) can handle a multi-shellfish preparation; the cream sauce bridges the wine's own cream notes; the three shellfish create layered flavours that match the wine's layers

established main

complement

Charcuterie cheese

Krug's extraordinary depth and the 36-month Comté's nutty-crystalline character create a multi-dimensional pairing; black truffle shavings bridge the wine's earthy secondary complexity

established cheese