Today, Krug cost nearly $200 a bottle, back then it was just $75. It has 12% alcohol, and scored 17+ points on the 20-point Dionysian scale.

The 1988 Champagne Krug, from Reims in Champagne,  was a bit too aged. A caramel aroma mixed with the toasty smoke. Very tiny bubbles still flowed upward. I like older Champagne more than most, but I should have had this one about eight or ten years ago.

Its color had deepened, and there was a greater complexity in the mouth.

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Older Champagne should be served with food and seldom as a reception wine. Krug has lots of wood and is heavier than most.

I can no longer afford this wine, but my taste have run toward the lighter Lanson style of Champagnes instead of Bollinger or Veuve Clicquot which are excellent Champagnes, just made in the boldest style. Start every dining out experience with a sparkling wine. Do Champagne if you can. In VinoVeritas.