Name: FnB Restaurants NV Krug Rosé 27ème Edition Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 bottle NV Krug Rosé 27ème Edition bottle; 6 to taste Champagne flutes; 1 to taste Ice bucket; 2 cups Crushed ice for bucket; 1 to taste Clean towel or napkin; 1 cup Fresh strawberries, hulled and halved; 12 pieces Smoked salmon on blinis; 150 g Soft triple-cream cheese (e.g., Brillat-Savarin); 12 pieces Light almond biscotti or butter cookies

When your favorite winemaker makes pasta wine, you cue up Chef's Pasta Primavera and wash it down with Sangiovese!

Monte Rio Sangiovese 2022

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Composed of a blend of 38 wines from 9 different years ranging from 2005-2015. Aged for 7 years in the cellar before its release.

Place the Krug Rosé bottle in an ice bucket filled with 2 cups of crushed ice and a little cold water. Chill for 20–30 minutes until the temperature reaches about 7–9°C (45–48°F). If you don’t have an ice bucket, chill in the refrigerator for at least 3 hours.

Chill bottle

While the bottle chills, set out clean, dry champagne flutes (or tulip glasses). Wipe rims with a clean towel if needed to remove any dust or residue.

Prepare glassware

When ready to serve, remove the foil and wire cage while keeping a thumb on the cork. Hold the bottle at a 45° angle away from people and gently twist the bottle (not the cork) to ease the cork out with a quiet pop. Keep the pouring steady to preserve the mousse (fine bubbles).

Open the bottle

Pour slowly into each flute, filling about two-thirds to allow the wine to breathe and release its bouquet. Aim for 90–120 ml (3–4 oz) per glass for a standard tasting pour. For a full pour, fill to about 150 ml (5 oz).

Pour

Serve at 7–9°C (45–48°F). Note the Krug Rosé 27ème Edition’s complex aromatics — expect layered red and white fruit, grilled notes, spice and brioche, and a long finish. Encourage guests to smell first, then take small sips to appreciate the mousse and texture.

Serving temperature & tasting notes

Serve hulled halved strawberries chilled on a small plate. The fresh fruit’s bright acidity and red fruit character complement the wine’s berry notes.

Strawberries

Assemble smoked salmon on small blinis or toast rounds with a dab of crème fraîche. The fat and smoke of the salmon balance the wine’s acidity and depth.

Smoked salmon blinis

Place slices of triple-cream cheese on a board with almond biscotti or butter cookies. The creamy textures and subtle sweetness make an elegant contrast to the wine’s savory brioche and spice.

Cheese & cookies

NV Krug Rosé 27ème Edition bottle

Champagne flutes

Ice bucket

Crushed ice for bucket

Clean towel or napkin

Fresh strawberries, hulled and halved

Smoked salmon on blinis

Soft triple-cream cheese (e.g., Brillat-Savarin)

Light almond biscotti or butter cookies

NV Krug Rosé 27ème Edition

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Make NV Krug Rosé 27ème Edition Recipe in just 30m. Composed of a blend of 38 wines from 9 different years ranging from 2005-2015. Aged for 7 years in the cellar before its release.

Nv Krug Rosé 27ème Edition Recipe

Descriptors

Tasting Notes

Food Pairings

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