Events

The King of Champagnes Is Coming to Vancouver

Krug is teaming up with Published on Main for some bubbly bargains (relatively speaking) next week

By Neal McLennan /

Wine peeps are among the secretly most judgy folks around. The big Cab folks make jokes about the flaws the natty wine kids endure, the Burgundy lovers are dismissive of the boldness of Cali Pinot, the low intervention group shudder at the high intervention of Argentine Malbec. Oh and Meoimi – you’re either hard for or hard against.

But one of the few things everyone who cares about wine can agree on—the greatness of Krug. Seriously. Hipsters who drink exclusively Pet Nat, will still get goosebumps in the presence of Krug’s Grand Cuvée; aficionados who seek only small-production grower Champagnes quiver in the presence of Krug’s Clos du Menil—it has that sort of gravitas.

And therein lies the problem. In years past Krug was a pricey, but relatively easy to source special-occasion wine. Now the BCL can’t even carry it anymore. If you want a bottle, Marquis is one of the few that still gets some…and it’s really increased in value. The Grand Cuvée used to be a tad higher than its LVMH stablemate Dom Perignon but that gap is growing. Such is the price of near universal adulation.

So why am I telling you about a great wine that you can’t get? Because they’re coming to town on September 13 to 22 for a second straight year to partner with Published on Main, which is one of two “Ambassades” in Canada. I’m pretty sure Ambassade is a big deal, and I know I’m a small person because I revel in the fact that Toronto doesn’t have one (the other is in Montreal).

What this means to you is that Chef Gus Steiffenhofer-Brandson has prepared a special dish of wild roses and chicken liver parfait to pair with the Champagne. It also means that wine director Jayton Paul will be pouring both the Grand Année and the rarely seen Rosé by the glass, so it’s a rare chance to try the wine without sourcing an entire bottle.

But most importantly – everyone is being very cool on the pricing. Chef Gus’ dish is $30 and they’ll even do a half portion for $15. And the Grand Cuvée is $500 – which is less than what retail is. So yes, it’s a bucket load of money, and yes it’s also a smoking deal.

Reservations are available here (although how awesome would it be to pop in at 5:30, sit at the bar, a just throw back a glass?)