Krug

Grande Cuvée 163 Ème Édition Brut Champagne Blend

9.349 ratings
9.36 pro ratings
Champagne, France
Champagne Blend
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster
Top Notes For
Conrad Green

Fresh and tasty. Lemon, slate, bright white flowers. Taught and precise. A bit dilute compared to the Cristal and tattinger Comtes preceding it. Very nice though.

Fresh and tasty. Lemon, slate, bright white flowers. Taught and precise. A bit dilute compared to the Cristal and tattinger Comtes preceding it. Very nice though.

Jun 12th, 2021
Lee Pitofsky

Elegant, complex and quite floral, mandarin orange, white flowers, lemon zest, hints of baking spices.

Elegant, complex and quite floral, mandarin orange, white flowers, lemon zest, hints of baking spices.

Nov 11th, 2018
Jeremy Shanker

Sommelier at RN74

9.3

💪🏻💪🏻💪🏻

💪🏻💪🏻💪🏻

Oct 20th, 2017
Jonathan Brook

Always a beautiful experience

Always a beautiful experience

Mar 26th, 2017
Jason Sliwa

Awesome gift.

Awesome gift.

Nov 25th, 2018
Michael Piaker

23 October 2018. four15leonard, Brooklyn, NY.

23 October 2018. four15leonard, Brooklyn, NY.

Oct 28th, 2018
Matthew Gray

Smooth, subtle at first, powerful in a balanced way thereafter. A gently complex silky beautiful Krug.

Smooth, subtle at first, powerful in a balanced way thereafter. A gently complex silky beautiful Krug.

May 22nd, 2018
Ron Siegel

Zachys BYO In Jero

Zachys BYO In Jero

Mar 6th, 2018
Ron Siegel

Magnum

Magnum

Mar 2nd, 2018
Ron Siegel

What a beauty! Approachable now but many years ahead. Notes of green apple, lemon citrus, almond paste & brioche. Love its balance & tension. Superb!!!

What a beauty! Approachable now but many years ahead. Notes of green apple, lemon citrus, almond paste & brioche. Love its balance & tension. Superb!!!

Dec 25th, 2017