Krug Brut Champagne 2003
At first sight, a subtle yellow gold colour highlighting a reserved finesse. On the nose; there are notes of citrus, plum, liquid honey and brioche. On the palate; fresh summer fruits, surprising red grapefruit along with candied peel, roast chestnut and caramelized apple tart. Krug 2003 can be enjoyed with dishes involving quince and citrus fruits, such as veal, lamb and quince tagine, fine fish and/or shellfish with citrus-based sauces, oysters au gratin. Recipes with spices, cinnamon, curry are good options and for dessert; a nicely prepared bread pudding with redcurrant coulis or citrus gratin.