Krug along with Salon are my favorite two champagnes. The first smell tells you the essence of what aroma a class champagne should give off. The lightness of being along with the intenseness of rich fruit provide a complex and exhilirating adventure into the bubbly. We drank this as starters to a tasting menu beginning with slices of John Dory which we sizzled on a hot rock on our plate, and ate with tangerine, marcona almonds & pea shoots and two sauces ( soy and ginger) to dip.
The soy aromas in the wine were complemented by the soy sauce and balanced by red fruits, citrus, and grilled nuts. We continued to drink the Krug as we ate our second course the Hudson Valley foie gras, pineapple, pumpkin, toasted brioche & cacao. The Krug's hint of coconut and lacing of leather complemented the foie gras. There is a long and lovely finish to this special champagne.

This Chateau Margaux boasts the balance of a prima ballerina in her prime, with a gorgeous, full body, everything in exactly the right place. This beauty has an opaque purple color, elegance, grace and dances with complexity yet always retains the pure style that makes her special. The notes of blackberry, cassis, and vanilla support the layers of fruit that envelop each sip.The floral scents leap and soar through our senses and the innate sweetness reaches to our core.This wine lasts forever in the mouth and mind. Paired with our third and fourth courses ( 3 - a sumac rubbed salmon, abalone mushrooms, savoy cabbage & pumpernickel and 4 - paprika-rubbed lamb chops with glazed money mint sauce on the side ) and we finished the bottle after our dessert (a Valrhona Grand Cru Araguani soufflé with jasmine tea ice cream), I am ecstatic that I have five more bottles of this glorious wine.