Monday, December 22, 2008
The Art of unselling KRUG.
I am proud to make a consistent effort dissuading people from buying Krug this year. Why am I doing this? Because like many other champagne fans, I have noticed that the past few times I have tasted it, it in no way resembles the rich, golden, mouth filling elixir I remember from as recently as a few years ago. And at over $130, the wine ought to be mind blowing and memorable, right?
So here's how it works. There are so many superior champagnes we sell for even a third of the cost of Krug. I spot someone with Krug in hand or basket, ask them if they need any help finding anything, and then whether the answer is yes or no, gently suggest if they mind receiving an alternate champagne recommendation, one that I believe to be a superior wine and better value than Krug. Then I find another champagne. Recently it's been Tarlant Cuvee Louis, but most anything we sell is more interesting, tastier bubbly than Krug these days.
Two bottles of Krug un-sold month to date, and counting.