Guess who's coming to dinner? Krug ChampagneSCENARIO

Venice, 26 March 2012

I receive this invitation in email: "Krug Experience at Palazzina Grassi. It would be a pleasure to have our dinner guest to taste the latest vintages of the famous Maison along the Great Cuveè ".

I do not think twice, I accept it and I leave at a time of the lagoon city. Impeccable organization there is even a taxi boat waiting to take me to the hotel.

Sospiro guardando lo scenario che riempie di meraviglia i miei occhi, every time I return to Venice is like the first time. Quella stessa sensazione la ritrovo quando a Tropea dall’ “Affaccio di Liliano”, Note panoramic terrace, the sky and the sea are mixed and in that moment you realize that there is the hand of someone who looks upon us and smiles for our strange happiness.

Arrival at the Palazzina Grassi and I am warmly greeted by Simon and Linda. The feeling that I perceive is that they are not in a hotel, does not exist the classical reception, but now you find yourself in a large living room that makes you feel at home and not in a strange place.

When you become aware that everything has been designed by Philippe Starck, useless to ask questions.

Approaching the time of the dinner, we quiver from waiting to know the other diners, I get the same eagerness and curiosity of Hepburn in funny movie "Guess Who's Coming to Dinner?”.

We enter the lounge Krug. I enter the room where the center is located the elegant table, with wrought iron chairs, lit by chandeliers from which descend the white filaments like wax candles consumed.

Finale: a French window overlooking the lagoon, illuminated by a stunning moon, e su Ca Rezzonico.

Here are the other guests, begin presentations. Ingredients: a sommelier, a wine maker, journalists and wine critics, a marquis, a senior brand manager, an important blogger, Krug press office, the hotel owner (arrived by boat) and my friend Antonio (late).

I can assure you that these ingredients mixed together gave birth to a convivial evening of extreme pleasure. There is Francesca Frizzi Frizzi, for me it's a real honor to be invited along to you, one of the few blogs that I think really worthy to be read.

At the table: to my left Roberta Antonioli, Right Jane Cardani, Simona front Veronesi, who could ask for better, They are sitting pretty!

Riccardo Caliceti welcomes us and tells us in brief the history of the Maison Krug.

But the landlord is the champagne that accompanies us during the dinner punctuated by meals that favor products "Km0".

Each course accompanied by a different champagne to enhance the flavors.

Really good Michela Cimatoribus, Krug sommelier consultant, that with its simplicity and professionalism has managed to excite even those who like me is a stranger to the world of food&wine.

It starts with noodles white asparagus of Cimadolmo, caviar and moeche then be followed with a soft, crispy octopus in oriental sauce and ginger.

Moeche are typical of the lagoon crabs, are caught when changing the carapace thus appear very soft. I must admit that the crab had not made me a lot of sympathy, but I changed my mind, it was great. Both dishes accompanied by Krug Grande Cuveè, the excellence of the Maison. A Champagne intense gold color that comes from the mixture of 120 wines of about ten different vintages and three varieties of grapes, by notes of citrus, almond and floral aromas.

Strozzapreti to purple shrimp and fava beans and Krug 2000. One year as a result of abrupt climate change has brought a bumper harvest and grapes rich.

Krug has blended wines from different plots of three varieties of grapes: the powerful Pinot Noir, the aromatic and expressive Chardonnay, il generoso Pinto Meunier. A rest in the cellar for at least ten years, result a champagne from hazelnut hints, torrone, caramel, intense and persistent.

Comes the second: catch of the day with spring vegetables and beans Risina. Combined with the fish Krug 1998, fourth and last Millesimato Krug 90s, by notes of dried fruits and gingerbread.

I would at this point also satisfied, but the sweet never give up. The mille-feuille of strawberries and mango, in orange sweet and sour sauce, He is there looking at me and I do not wait too much and get drunk with Krug Grande Cuveè.

A praise to the chef, Luigi Frascella, and his staff at the end of the evening come to greet.

When you feel good the hours actually spend in a hurry, it's almost 3 in the morning and it's time to go to sleep.

I greet all the guests, thanking them for the friendly presence: Andrea Claudio De Min, Emanuele Garosci, Luigi Cremona, Lorenza Vitali, Gianluca Bisol, Francesca Arcuri, Fabio Birri, Michela Cimatoribus, Riccardo Caliceti, Roberta Antonioli, Jane Cardani, Simona Veronesi, Linda Marriotti.