KRUG collaborates with three top restaurants in Singapore for KRUG x Rice to celebrate the release of Krug Grande Cuvée 170ème Édition.

Since 2015, the House of KRUG has celebrated the concept of the single ingredient, challenging its Krug Ambassade Chefs around the world to create stellar dishes that puts that one ingredient front and centre.

The campaign started off with the humble potato, followed by the egg the next year. 2017 unearthed the potential of the mushroom. 2018 was hooked on fish, while 2019 spiced things up with pepper.

For its 7th year the focus is on rice, a key grain that’s a food staple of many cultures around the world. To celebrate the release of KRUG Grande Cuvée 170ème Édition here in Singapore, KRUG has collaborated with three renown restaurants in Singapore for KRUG x Rice.

The KRUG Grande Cuvée 170ème Édition, of course, is the celebrated maison’s 170th recreation of the penultimate champagne expression created to honour founder Joseph Krug. The editions before it were typically crafted from a blend of reserve wines each of which have vinified from grapes sourced from over 120 plots and across more than 10 different vintages.

Krug Grande Cuvée 170ème Édition bottle shot

But for the 170ème Édition, Krug’s Cellar Master Julie Cavil went for more. This is an eye-popping blend of 195 wines from 12 different years. The youngest wine in it fails from 2014, while the oldest dates back to 1998. This particular release comes up to a composition of 51% Pinot Noir, 38% Chardonnay and 11% Meunier, and was matured in the House’s cellars for around seven years to give this Édition its remarkable complexity and finesse.

According to KRUG, the Krug Grande Cuvée 170ème Édition offers “aromas of flowers in bloom, ripe, dried and citrus fruits, as well as marzipan and gingerbread gently fill the nose, and a sip reveals flavours of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey”. KRUG declares that its latest drop “can be enjoyed as an aperitif with Jabugo ham and mature comté or served to accompany oysters, grilled shrimps, Indian or Moroccan food, as well as desserts such as carrot cake, tarte tatin and cheesecake”.

But can it pair with rice-based dishes?

Diners (willing to splurge) can find out. For KRUG x Rice, lauded Japanese restaurant Hashida, internationally celebrated restaurant JAAN, and fine-dining restaurant Zén in Singapore to create an exclusive rice-based menu offering. Available from 11 July to 10 August 2022, diners will be offered the opportunity to enhance their dining experience with the inclusion of the unique Rice dish paired alongside a glass of Krug Grande Cuvée 170ème Édition at JAAN and Hashida or Krug Rosé 25ème Édition at Zén.

JAAN Chef Kirk Westaway - KRUG x Rice

Chef Kenjiro Hashida’s Kinmedai Kiritanpo Soup sees scorched rice contrasted against the sweet taste of leeks in a simmered chicken broth, and then topped with aged uni. Over at JAAN, Chef Kirk Westaway’s Roasted Langoustine & Truffle Rice will pitch its umami and earthy notes against the complex and biscuity brioche notes of the Krug Grande Cuvée 170ème Édition. At three Michelin-starred Zén, the Abalone Rice created by Chef Tristin Farmer is a highly recommended pairing for the Krug Rosé 25ème Édition with the dish’s buttery and umami flavours.

Prefer to match the 170ème Édition with a rice dish of your own creation in the comforts of your own home instead? You can pick up a bottle up from Moomba at a recommended retail price of S$355.

With KRUG x Rice, I guess you could say that the Krug Grande Cuvée 170ème Édition was launched to great 饭-fare.

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