“Krug Bordeaux Month” is already an event in and of itself, but this year the champagne brand decided to broaden their experimentation horizons… From September 15th to October 15th, 2015, the city of Bordeaux, France will host a new culinary experience under the banner of gastronomy.
No need to introduce Krug wine other than through its composition: a harmonious assembly of 120 wines, taken from reserve wines as well as those from the current year, it’s the champagne brand’s signature. This year, Krug chose to reveal its Grande Cuvée’s flavors through the tasting of a product that represents the fruits of the earth: a potato. Multi-use, multifaceted, and infinitely available, able to be molded to the techniques and inspirations of the chef, the potato has always had its place in haute cuisine. And when it meets the Krug Grande Cuvée, it finely espouses the mosaic of flavors that it contains.
Most chefs will take on the challenge of pairing the wine with potatoes, while certain aim to surprise by using other ingredients. The infinite number of varieties, colors, sizes, and flavors that the potato can give off is indeed ideal for food pairing. The vegetable’s simplicity allows chefs to let their creativity run free. Loyal to the nonconformist spirit of Joseph Krug, Krug and Potato is a bold bet with the power to reconcile any paradox.
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