SI HAY ALGO QUE DISTINGUE A HOUSE OF KRUG desde 1843 es la individualidad como filosof&iacute;a de vida. Desde que fue fundada por Joseph Krug hace casi dos siglos, su visi&oacute;n de ofrecer la expresi&oacute;n m&aacute;s generosa de la champa&ntilde;a le gan&oacute; un sitio en la historia mundial. Al respecto, tuvimos una entrevista exclusiva para Aire con Manuel Raman, presidente internacional de House of Krug. "Joseph Krug fue un hombre un poquito loco. En el siglo XIX cre&oacute; un proceso artesanal que no exist&iacute;a, que consiste en hacer una cosecha a partir de varias parcelas. Esto suscit&oacute; una revoluci&oacute;n, porque no todas maduran al mismo tiempo, y lo que buscaba era la individualizaci&oacute;n de cada una, por consiguiente teniendo lo mejor de cada uva. Es como si en un sal&oacute;n de clases tenemos a treinta estudiantes de distintos pa&iacute;ses, eso genera m&aacute;s diversidad. Joseph Krug era un enamorado de la champa&ntilde;a y sab&iacute;a que es el vino con m&aacute;s diversidad del mundo y &eacute;l quer&iacute;a compartirlo. En una copa de Krug tenemos vinos de casi toda la regi&oacute;n de Champagne, con diversas a&ntilde;adas". La individualidad es una filosof&iacute;a de vida para House of Krug desde hace d&eacute;cadas, prueba de ello es la elecci&oacute;n de un single ingredient para rendirle honor a trav&eacute;s de la champa&ntilde;a. Este a&ntilde;o toc&oacute; el turno al lim&oacute;n, pero en ediciones anteriores se han honrado con ingredientes como el arroz, la cebolla o el chile.
Una vez elegido, se invita alos chefs embajadores de la marca a crear diferentes maridajes para las ediciones de Grande Cuv&eacute;e y Krug Ros&eacute;. El ingrediente &uacute;nico no se trata de compartir nuestra t&eacute;cnica artesanal, m&aacute;s bien una emoci&oacute;n. Es una oportunidad para nosotros de jugar con los chefs, proponerles desaf&iacute;os y hacerlo de una manera divertida. Les pedimos recetas y con ellas editamos un libro&rdquo;, comparte Raman. Este a&ntilde;o es la novena ocasi&oacute;n en que se realiza y es un ingrediente que a m&iacute; me encanta por varias razones: su color, su diversidad. Tenemos esa misma diversidad en el libro, porque hay cocineros que tienen estrellas Michelin y algunos que tambi&eacute;n est&aacute;n comenzando. Tambi&eacute;n hay recetas muy tradicionales, recetas de cocina de vanguardia e incluso finger food&rdquo;. La individualidad como filosof&iacute;a de House of Krug se distingue por el uso de distintas parcelas para crear sus &eacute;ditions.&ldquo;El a&ntilde;o pasado se vinificaron 259 diferentes vinos de la misma vendimia. En Krug lo hacemos por lotes en peque&ntilde;as barricas muy antiguas, para que no quede aroma de roble. Despu&eacute;s, el Comit&eacute; de Cata hace una descripci&oacute;n de cada uno, pero no es una descripci&oacute;n t&eacute;cnica, es m&aacute;s bien po&eacute;tica o de emociones y aromas. Cada vino se describe con una frase y as&iacute; se registran en la computadora. Despu&eacute;s, la labor de Julie Cavil, nuestra chef de cave, es hacer una receta no solo de estos vinos, tambi&eacute;n los de a&ntilde;adas anteriores. Por ejemplo, digamos que est&aacute; mezclando un chardonnay que fue descrito con una elegancia muy alta al que le falta un pinot noir intenso, entonces busca en su biblioteca aquel que tenga esa palabra como descripci&oacute;n y as&iacute; los va uniendo&rdquo;, explica el presidente internacional de House of Krug.
&ldquo;Joseph Krug decidi&oacute; cambiar la manera de pensar y crear la champa&ntilde;a. Esto de hacer tantos vinos por separado y despu&eacute;s reunirlos de nuevo es algo que nadie entend&iacute;a y nos llamaban locos por hacerlo. Pero Joseph Krug, y ahora Julie Cavil, buscan eso. Ser generosos compartiendo diversidad y calidad. Tenemos una &eacute;dition para cada gusto. Hay personas a quienes les gusta la champa&ntilde;a con elegancia y un poco de acidez y fruta blanca; est&aacute;n los que la prefieren muy fuerte con fruta roja, con estructura; los que quieren una champa&ntilde;a con boca, con caf&eacute; con caramelo, con pan tostado, brioche; los que buscan especias o fruta como panettone. Toda esa diversidad la pueden encontrar en House of Krug&rdquo;, finaliza.
<img style="width: 100%;" src="https://cdn.magzter.com/1384877718/1682983428/articles/bhntXnfoh1683113875319/0616005030.jpg">
&laquo;JOSEPH KRUG FUE UN HOMBRE UN POQUITO LOCO. CRE&Oacute; UN PROCESO ARTESANAL QUE NO EXIST&Iacute;A&raquo;. Il MANUEL RAMAN&nbsp;

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