Last week we were invited to a tasting that American Express organized in Cuenllas Krug champagne. The event promised to be interesting. It was a tasting paired, only 10 people in Cuenllas, this traditional corner of the good work that had long not visited. We arrived a little late, so I missed the initial presentations. Still, I know the sommelier who ran the tasting was Javier, head of LVMH Group.
Around a long table in a small cave Cuenllas private, and after a somewhat simplistic explanation of the alleged differences with respect to other Krug champagnes, enter the field. The first surprise came to us from the hands of Javier, who told us to decant (yes, decant!) More vintage champagnes, as the last two days that we were going to taste. Loses lot of magic, but it is true that the gains in aroma and flavor.
started with a Krug Grand Cuvée. A fruity champagne, as peak, well balanced with little acidity. With the Grand Cuvée we were served oysters with sea water jelly and lemon grass. Rich oyster, although the predominant lemongrass him and ate too much of role to the oyster.
Here is a Krug 1995, after decanting, we tasted. Too much acid, even without curiosity. Yes predominant notes of melon and peach. Slightly woody. We accompany a sea bass ceviche, quite wealthy, but some pieces are not very well cut.
Finally, we were promised a Krug Rosé, which however was eventually replaced by Krug 1989, a jewel on the paper, which however ended in the mouth a little disappointed. Beautiful color (gold very intense, almost to Oak), but notes acidic and poorly defined. To accompany it, a curious building Cuenllas; millefeuille Iberian pork jowl, apple, morel mushrooms and egg yolk. It was not bad, but you know I'm no friend of these mixtures as explosive, in the end you do not know what you're eating.
Finally, an interesting event, well organized, however ended up being a bit disappointed by the level of drinking and eating.
Basic information:
CUENLLAS
Ferraz, 3
Madrid Tel: 915425621
Wheelchair accessible, just upstairs.
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