Krug Champagne Unveils Exclusive Rosé 19ème Édition for Your Bold Epicurean Experiences
Over 170 years ago, in 1843, brilliant visionary Joseph Krug envisioned creating a champagne every year – regardless of the unpredictability of the region’s climate in Reim, France. Here and now, in 2019, The House of Krug has just introduced its Rosé 19ème Édition. Priced at $799.00, the champagne, having a dual fusion of distinction and boldness, is an impeccable blend of 37 wines from five diverse years. The exquisite taste of Pinot Noir, Chardonnay and Meunier varietals coupled with its extended stay in Krug’s cellars makes for a magnificent creation.
The champagne pairs beautifully with foie gras, lamb, game, white meat, venison, or anchovies as well as savory and spicy dishes. While it will be a delightful complement to your starter dish or entrée, it is recommended as its own dessert.
For the wine enthusiast, the Krug iD has been placed on every bottle of Krug champagne since 2011. The six-digit number allows individuals to discover the back story of the champagne from its inception. Placed above the bar code on the back label, one can type it in on www.Krug.com or utilize the mobile app. View exciting facts including the precise number of wines making up the blend and the music paring inspiration that caused it to come to be. It is available for purchase on Clos19.com.
- Inhale the aromas of mulberries, rose hips, redcurrant, cured ham, pepper, peony, and pink grapefruit
- Taste the flavors of citrus and dried fruit and honey
- Behold its subtle pink color and fine bubbles
Notable Chef and Famed Cookbook Author John DeMers Shares Recipe for SICILIAN LAMB PIES That Will Impeccably Complement the Krug Rosé 19th Edition Magnum
Expressly for this feature, Upscale Living magazine asked the internationally renowned chef and author John DeMers to share a favorite recipe that will pair perfectly with the Krug Rosé champagne 19th Edition Magnum. Serving as the director of culinary hospitality for Fischer & Wieser Specialty Foods, DeMers hosts cooking classes, wine tastings and tours, and culinary retreats on the stately property in the Texas Hill Country. The radio host and author of more than 55 books on food, drink, travel, history, and biography co-authored Fischer & Wieser’s Fredericksburg Flavors: Recipes from the Hearts of the Texas Hill Company with Mark Wieser and Case Fischer.
Sicilian Lamb Pies
- 1 sheet puff pastry
- 1/2 pound coarsely ground lamb
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons minced red bell pepper
- ¼ cup minced spring onion, white and green parts
- 2 tablespoons minced celery
- 2 tablespoons toasted pine nuts
- ¼ cup green peas
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ jar Fischer & Wieser’s Whole Lemon Fig Marmalade
- 1 egg, lightly beaten
DIRECTIONS: Defrost the puff pastry. On a floured work surface, roll out puff pastry just big enough for 4 7-inch circles. Cut out circles, layer with parchment and refrigerate while making the filling. Make the filling by thoroughly cooking the ground lamb in the olive oil. Stir in the garlic, bell pepper, onion, celery, pine nuts, and peas, cooking until softened. Stir in the tomato paste and lemon juice. Season with salt, pepper, Italian seasoning, lemon pepper, paprika, and cumin. When the mixture is heated, add the marmalade and stir until incorporated. Let the mixture cool.
Preheat the oven to 425 degrees F. Remove puff pastry circles from the fridge. Divide filling evenly between the four circles. Fold the circle in half, into a half moon shape. Using the tines of a fork, gently seal the edge together. Beat egg and brush on the tops of each hand pie. Bake on a parchment lined baking sheet. Turn oven to 375 after putting pies in the oven. Bake for 35 to 40 minutes. Serves 4.
For great summer cocktail recipes, please click on this link to view Leslie’s article entitled Six Sensational Summer Cocktails Rivaling the World’s Most Expensive Blends: https://www.upscalelivingmag.com/six-sensational-summer-cocktails-rivaling-worlds-expensive-blends/. Click on this link to find out more about Fischer & Wieser’s culinary adventures: https://www.jelly.com/. If you are a wine enthusiast planning a special getaway this year, consider the beautiful city of Fredericksburg, Texas. Just click on this link to view the article Leslie wrote entitled: Create Your Own Fischer and Wieser Couples Retreat in Fredericksburg, Texas. It spotlights exceptional restaurants such as Java Ranch, August E’s, Peach Tree Restaurant, Cabernet Grill Texas Wine Country Restaurant, and Farm Haus Bistro at the Fredericksburg Herb Farm. Click for more Fredericksburg info: https://www.fbgtx.org/.
Celebrated Confectioner and Author, Chef Sonya, Shares a Sweet Potato Cheesecake Recipe to Pair with Krug Grand Cuvée that President Bill Clinton Found Delightful
For the Krug champagne aficionado who is also a dessert enthusiast, the Grand Cuvée 167th Edition, priced at $169, is an excellent choice as it pairs well with savory desserts such as carrot cake, the tarte Tatin, and cheesecake. Reinvented annually with a blend of 120 wines, it contains three grape varietals and more than 10 varying vintages. For this special feature, Upscale Living magazine asked renowned chef and boutique bakery owner of the Sweet Auburn Bread Company, Sonya Jones, to share a delectable recipe.
She chose the “President’s Choice” – a Sweet Potato Cheesecake recipe from her book called Sweet Auburn Desserts. “I wanted to create a fancy Southern version of a cheesecake, so I used two Southern staples – sweet potatoes and pound cake. The pound cake crust pairs nicely with the creaminess of the sweet potato filling. President Clinton tasted this on a visit to my store at the Auburn Avenue Curb Market, and loved it,” wrote Chef Sonya.
- 6 to 7 (1/4-inch) slices of Cream Cheese Poundcake on page 57 (Prepare cream cheese pound cake before moving forward to the preparation of the Sweet Potato Cheesecake)
- 1 ½ cups (3 sticks) butter
- 1 (8-oz) package cream cheese
- 3 cups of sugar
- 6 eggs
- 2 teaspoons pure lemon extract
- 2 teaspoons pure vanilla extract
- 3 cups unbleached all-purpose flour, sifted
DIRECTIONS: Grease and flour a 10-inch pan. Using a mixer, cream together the butter, cream cheese, and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon and vanilla extracts. With the mixer set on low speed, gradually add the sifted flour until the mixture is smooth. Beat until just combined. Pour the batter into the prepared pan. Place the pan in a cold oven and bake at 325 degrees F for 1 ½ hour, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 minutes before turning out on the wire rack. Cool completely before serving.
- 2 cups (about 1 pound) sweet potatoes, mashed
- 3 (8-ounce) packages cream cheese
- 1 ½ cups sugar
- 3 large eggs
- 1 cup of half and half
- 1 teaspoon vanilla extract
- 1 teaspoon fresh ground nutmeg
DIRECTIONS: Boil the sweet potatoes for 40 to 50 minutes, or until tender. Drain the potatoes and run them under cold water to remove the skin. Mash the sweet potatoes in a bowl, set aside and allow them to cool completely. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment and spray the sides with nonstick spray. Place the ¼-inch slices of the Cream Cheese Poundcake in the bottom of the pan. Beat the cream cheese until fluffy, gradually adding the sugar until it is well blended. Add the eggs one at a time, beating well after each addition. Stir in the mashed sweet potatoes. Add the half and half, vanilla and nutmeg and mix well. Pour the mixture into the prepared pan and bake for 1 hour or until the center is almost set. Remove from the oven and allow the cheesecake to cool. When the cake is cool, run a knife along the edges and remove it from the pan by inverting it onto a plate. Then transfer the cheesecake to a serving platter, crust-down, and refrigerate until ready to serve. Garnish with fresh berries.
For more great dessert recipes, order Sweet Auburn Desserts from Amazon: https://www.amazon.com/Sweet-Auburn-Desserts-Atlantas-Little/dp/1455614785/. Visit Chef Sonya’s website for the delicious menu of breakfast, hot beverages and tasty sweets: http://www.sweetauburnbread.com/. If you are a wine enthusiast planning a special getaway this year, consider the magnificent metropolis of Atlanta, Georgia. Just click on this link to view the blog post featuring the article Leslie wrote for AAA Southern Traveler magazine entitled The Gift of a Getaway: https://leslieslane.wordpress.com/2018/12/09/the-gift-of-a-getaway-written-for-aaa-southern-traveler-magazine-by-leslie-e-royal-global-travel-journalist-author/. It spotlights trendy restaurants such as Bar Margot inside of The Four Seasons Hotel, Two Urban Licks, and City Winery. Other popular spots include The Sun Dial inside of The Westin Peachtree Plaza, The Brasserie and Neighborhood Café, Park Tavern, Arizona’s, Davio’s Atlanta, and Proof & Provision inside of The Georgian Terrace Hotel. Drop into Sweet Auburn Bread Company, known as Atlanta’s “Little Bakery That Could”, to visit Chef Sonya and have her sign your book.