Browsing Tag

Krug

Food + Recipes, Shopping
Delicious Chocolate & Champagne Candies for Valentine’s Day

Probably because they’re both foods associated with indulgence and pleasure, people love to talk about eating chocolate while sipping champagne for Valentine’s Day. Know what that combo makes me think? Yuck! A typical brut champagne is far too acidic to pair with a sweet food like chocolate, so even your favorite champagne will taste tart and thin. And the wine does nothing to improve the flavor of the chocolate. It’s really a waste of both. Here’s how we can stop the madness: with chocolate truffles that are made with champagne! This way, the champagne lends brightness, fruit and a hint of luxury to the chocolate. If you’re feeling ambitious, it’s easy to make Chocolate-Champagne Truffles yourself with this recipe from Martha. She rolls hers in white sparkling sugar, but it would be fun to use different colors. But if you don’t fancy cleaning chocolate and sugar off your kitchen cabinets…
February 1, 2013
Sparkling Wine
Celebrate New Year’s Eve with the Best Bubbly of 2011

It’s hard to believe another year is coming to a close! As we get ready to welcome 2012, I can’t help but think back to all the delicious champagnes and sparkling wines I’ve enjoyed this year. Here’s some of the bubbly that I’d love to taste one more time as the calendar changes: NV Vouette et SorbÃ©e SaignÃ©e de SorbÃ©e I heard about this grower champagne house in the Aube from both Christine Dufault and Rajat Parr while interviewing them for a story this year. I was thrilled to get to taste the range at the Arlequin Champagne Tasting. Each of the wines had a singular quality; the Blanc de Argile is extremely lean and austere, while the SaignÃ©e de SorbÃ©e is a bold wine, extra-brut with flavors of plum, strawberry, minerals and smoke. About $88. NV Champagne Lanson Black Label I first tasted Champagne Lanson at the Grand Champagne…
December 31, 2011
Champagne, Drinks, Pop Culture
Champagne: The ultimate lifestyle & luxury drink for #ChampagneDay

I love champagne. Its effervescence excites me, its crispness makes me smile and its very aura is appealing. I drink it all, from the little grower champagnes to the Grand Dames. No other drink has the same complex creation, the unique history or the emotional impact. Today on Champagne Day, I’m sharing a piece I wrote a few years ago about the way champagne is marketed to maintain its unique pop culture status. Clear morning sunlight is just breaking over the distant hills, but I’ve been sipping champagne for an hour, floating in a hot air balloon at 2,500 feet above the Sonoran desert near Phoenix. A white scarf that recalls the magnificent men in their flying machines is draped around my neck. The silence is broken by the roar of the propane burners that keep the elegant white balloon with its silvery vine logo afloat. The occasion? Krug Champagne…
October 28, 2011
Champagne, Drinks, Sparkling Wine
Big Bottles of Bubbly Make for Big Fun

As magical as it is to open any bottle of sparkling wine, opening a big bottle of bubbly when entertaining makes an even grander statement. Whether it’s a magnum that holds the equivalent of two regular bottles of wine or a massive 4-bottle Jeroboam, bigger bottles are a smart and easy way to please a crowd. Looking back on bottles of bubbly with friends over the years, the larger format bottles seem to stand out. We celebrated wrapping up shooting for my book The Bubbly Bar with a magnum of Veuve Clicquot; I remember sharing the same wine with Tony Hawk and his friends at a party in his oceanview backyard. Krug’s rich and toasty Grande Cuvée flowed freely from magnums at an over-the-top press trip to show off the brand’s custom hot air balloon. The cool thing about larger bottles is that ounce for ounce, they’re no more expensive…
December 19, 2010