Julie CavilFive questions for Krug’s cellar master.

Julie CavilFive questions for Krug’s cellar master.

Together with her team of oenologists, cellar master Julie Cavil works every day to keep the dream of Krug’s founder alive. Back in 1843, Joseph Krug set out to produce the very best Champagne he could make, every single year, no matter the climate variations. Cavil spends her time locating characterful vineyards in small valleys across the Champagne region, meeting passionate winegrowers and cultivating the house’s unique savoir faire. She’s instrumental in the annual Single Ingredient program, in which Krug asks chefs to pair its Champagne with a humble, everyday food staple.

Annick Weber: How did the idea for the Krug Single Ingredient come about? 

Julie Cavil: Krug has a very simple philosophy: One plot, one wine, one character. We turn the harvest from every vineyard into a ...

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