Is there anything more comforting than a piping hot bowl of little spiced, creamy rice? Lorna McNee, head chef of Cail Bruich restaurant, would aruge not. "Rice pudding is a comfort dish from my childhood, a calming dish that my mother used to make," she says. "Bringing Krug into the mix connects my childhood growing up and my adult life as a Chef."
The expansive palate of Krug Grande Cuvée makes it ideal for a versatile range of food pairings, including desserts. Delicate sweet notes work in harmony with the rich, lightly sugary rice pudding. "This is one of the only dry champagnes that would work for me because of this quality," says McNee.
Enhance this dish seasonally with the addition of various fruits. Say, for example, a winter compote with apples, cinnamon and clove would harmonise well with the older wines in the Krug Grande Cuvée assemblage, whereas a summer compote with apricot, lemon and star anise would accentuate the younger wines in the blend.
