Since the dawn of civilisation, humankind has revelled in nature’s nourishing gifts and sought ways to amplify their beauty, understanding that true craftsmanship is born from simplicity and a connection to terroir. A cornerstone of Krug’s savoir-faire, individuality is the art of understanding that every plot of vines, as one wine, is in itself a single ingredient.
In January, Krug Cellar Master Julie Cavil and former Krug Cellar Master & Deputy Director of the House, Éric Lebel, accompanied 11 Krug Ambassade Chefs from 9 different countries on an unexpected journey to India where they discovered how the unassuming onion became an inextricable staple of every cuisine in the world. From the colourful lens of Jaipur’s bustling street food scene to the delicious serenity of the neighbouring countryside, they experienced its versatility, tenacity and modest virtue, which inspire a full spectrum of creative recipes to pair with a glass of Krug Grande Cuvée or Krug Rosé.
