Krug Rose

In the glass

Aroma: red berries, spice, rose petal, blood orange

Palate: wild strawberry, pink grapefruit, gentle spice, toast

A vinous, spice-driven rose with greater colour and texture from a relatively high red-wine proportion, the fruit framed by Krug's signature toast.

What it pairs with

• Seared tuna Find seared tuna on TableJourney →
  The wine's spice and red-fruit grip stand up to seared fish.
• Duck breast
  Blood-orange lift cuts the fat; spice echoes the crust.
• Charcuterie board Find charcuterie board on TableJourney →
  Wild-strawberry fruit and toast frame cured meats.

How to serve Krug Rose

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a tulip flute. A tulip shape rewards the bouquet better than a narrow flute and frames the wine's structure.
4. Pair with. Seared tuna, Duck breast, Charcuterie board. Match the wine's structure to the dish's fat and salt.

History

Krug shocked the market in 1983 by releasing a rose, applying the same multi-vintage, oak-fermented philosophy as Grande Cuvee to a blend incorporating macerated red Pinot Noir.

1. 1983 — First Krug Rose released, the house's first non-Grande-Cuvee multi-vintage cuvee

Facts

Producer

Krug

Grapes

Pinot Noir, Chardonnay, Pinot Meunier

Classification

AOC Champagne

Oak

Oak-cask fermentation with a high proportion of skin-macerated red Pinot Noir

ABV

12.0%

Price

EUR 280 to 400 at retail

Drinking window

now to 20 from release

First vintage

1983

Scores

• Vinous 94

Frequently asked about Krug Rose

Tags