Like the harvest festivals of old, or the opening night of a musician’s latest composition, the Krug Celebration is always a moment of great joy and shared pride.
It marks the release each year of Krug Grande Cuvée, the iconic Champagne recreated since 1843 and still the House’s reason for being.
This year, it took place in Berlin where Krug Lovers enjoyed two days of experiences, designed to expand mind, palate and heart.
- An encounter with Olivier Krug, sixth generation of the Krug family;
- A Music Pairings tasting with Julie Cavil, Winemaker at the House;
- A neuroscience tasting workshop with neuroscientists Charles Spence and Janine Qian Wang;
- An artistic interpretation of what was inside Eric Lebel’s head for the latest recreation of Krug Grande Cuvée.
Six months after every harvest, Krug’s Cellar Master Eric Lebel faces a vast palette of wines and begins to compose Krug Grande Cuvée. From some 250 wines of the year and around 150 others from our library of reserve wines, he selects over 120 wines from more than 10 different years, some of which may reach 15 years of age.
Like the strands of a symphony coming together in harmony, the process of creating Krug Grande Cuvée is a musical one.
From the first years of the House, we could imagine Joseph Krug in his cellar, wrapped in a blanket, tasting from a vast array of unique wines, painstakingly taking notes by candlelight, organising flavours and aromas. He worked like a composer.
On the first day of the 2015 Krug Celebration, two neuroscientists from Oxford University conducted a series of tasting experiments to help Krug Lovers pinpoint exactly how and why the sounds we hear affect what we taste.
It was the celebrated British chef Heston Blumenthal who described sound as a “forgotten flavour sense.” Any lover of music and fine wine has already sensed that the two reinforce each other, and any user of the Krug App has experienced it themselves.
Music is not just a metaphor for Krug, and it extends beyond the creation of Krug Champagnes. Music speaks in a language that everyone can understand. It is a direct connection to the emotions, an experience of pure pleasure — not unlike the pleasure of drinking Krug Grande Cuvée.
The centerpiece moment of the Krug Celebration was in itself a composition: a musical dinner in three parts, created by Jacky Terrasson, aided by the culinary skills of Tim Raue, to explore and enhance the experience of Krug.
“Usually musicians jam with other musicians,” says Terrasson, “but here I’m jamming with a great chef, and that’s exciting.” Terrasson played three distinct sets accompanied by Tim Raue’s cuisine, known for its boldness of flavour and delicacy of execution.
Both born in Berlin, both Krug Lovers, both passionate non-conformists in their respective fields, the two came together to create a first-of-its-kind evening sharing their combined talents and innovative spirits, in honour of the House of Krug.
The Krug Celebration also marks the kickoff of Jacky Terrasson’s world tour which will include six additional dinner experiences, with the participation of other renowned chefs, until the end of 2015. As in Berlin, evenings in San Francisco, Milan, Tokyo, Hong Kong and London will be enjoyed with food that is as cutting edge as Terrasson’s music, and Krug Champagnes.