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A year like no other, 1996 in Champagne married the highest levels of sugar and acidity in living memory; the resulti...Read more...
Rich, lush aromas of dried fruit and citrus marmalade, this is Champagne at its most opulent. Honeyed and round on the palate, with fine acidity ke... Read more
Brilliant aromas of coconut, tropical fruit, candied citrus peel and spring blossoms hint at perfection, yet the structure is firm and unyielding. ... Read more
Big, bold and generous in character, this vintage Champagne delivers a mouthful of ripe, mature, honeyed fruit flavors, while an expansive texture ... Read more
North Atlantic Royal Seafood Bake featuring RiceSelect™ Royal Blend®
Texmati® White, Brown, Wild, and Red rices are blended to create the unique flavors in RiceSelect™ Royal Blend®, which tastes delicious when paired with fresh seafood and Sparkling Wine
Food Pairings for Krug Champagne Blend Champagne Brut
External Reviews for Krug Champagne Blend Champagne Brut
Rich, lush aromas of dried fruit and citrus marmalade, this is Champagne at its most opulent. Honeyed and round on the palate, with fine acidity keeping it focused. Gorgeous now, yet will age well. Drink now through 2015.
Brilliant aromas of coconut, tropical fruit, candied citrus peel and spring blossoms hint at perfection, yet the structure is firm and unyielding. Then it all returns on the finish, a wave of fresh and dried berries, white truffle and hazelnut. A compelling and contemplative wine. What more could you expect from a champagne? Best from 2005 through 2015.
Big, bold and generous in character, this vintage Champagne delivers a mouthful of ripe, mature, honeyed fruit flavors, while an expansive texture and a lingering finish add to the pleasure. Great balance to this. Drink now through 2003.
The real surprise among Krugrsquo;s 1996s is the 1996 Vintage, which is drinking beautifully, even among this rarified air of single-vineyard Champagnes. The 1996 Vintage is explosive and creamy, with just the right balance of power, richness and freshness. The mousse is perhaps just a touch less refined than in the 1996 Clos du Mesnil and Clos drsquo;Ambonnay, but it is also perfectly measured with the winersquo;s exuberant personality. This multi-dimensional, textured Champagne is at the early part of its drinking window and promises to deliver an incredible drinking experience over the coming decades. The take-away from this flight of 1996s from Krug is simple. Although the 1996 Vintage canrsquo;t possibly be described as inexpensive, it shows exceptionally well next to its much more expensive brethren and clearly delivers a similar level of quality. Readers who have the opportunity to pick up this wine should not hesitate. It is a gem. No disgorgement date provided. Anticipated maturity: 2009ndash;2036.
The deep golden color implies just how rich this wine will be. The 1995 vintage provided a baroque canvas of flavors that seems weightier and more robust than a classic Krug, but no less fascinating. The wine is downright huge, aggressive in its savory power, in its aching acidity and persistent minerality. Brusque and mouthcoating in its richness at 11 years of age, this will begin to mellow as it turns 15 or 20.
Mature and powerful, this vintage of Krug is layered with autolytic flavors, fresher peach notes, ginger and lime. It's a classical style, a grand wine that gives more than most 1998s its density and potent length of flavor implying further development ahead.
An ornate and powerful vintage for the cellars of krugistes, this is breathtaking Champagne. It is as layered and complex as a grand cru Burgundy, though more searing in its adolescent acidity, leaving a tooth buzz in its wake. With air, the layers of the wine begin to show in flavors of marzipan, fresh cream and an underlying essence of limestone. It's severe on the surface, kinder underneath. Although complete and needing five to ten years of bottle age to build into its full grandeur.
A year like no other, 1996 in Champagne married the highest levels of sugar and<br/>acidity in living memory; the resulting wines are extraordinary in their<br/>concentration, yet perfectly poised in terms of structural definition. A<br/>seductive golden colour then a surprisingly forward nose which marries honey,<br/>acacia, brioche and truffle; it is on the palate that the identity of the year<br/>really starts to sing, with minerality providing a taut and still precocious<br/>texture. Beneath this the ripe fruit is slumbering; its ultimate manifestation<br/>will herald unparalled complexity and profundity. Similar to the 88 but I<br/>suspect it will, over time, be even better. <br/>(Simon Field MW)
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