A little background. I am by no means a wine connoiseur--I am a champagne lover and devotee and have been for 35 years. Un abashedly, I will admit to consuming at least 20 cases a year singlehandedly during this time and have had wines from at least 100 different houses and have sampled most of them at all of the various increments of price/quality available. Currently I order most of my stash from D&M Liquor in Frisco because they import so many champagnes from houses that are otherwise unobtainable in this country [at least, beknown to me] because I am on a quest to try as much as is possible with the resources and the liver available.
As regards audio, I have constructed my own set of corner bass traps exclusively with crawfish sacks filled with champagne corks [sounds pretty hokey, I know, but I live just north of New Orleans] and am presently working on a second set. Damn things do their job fairly well, I must say!
Back to the Krug. This is not a bubbly for the faint of heart. It's a real mouthful, one of the chewiest out there. Very full flavored with lots of toast and depth and a gorgeous, langorous finish devoid of bitterness or sours. Absolutely do not overchill or you will severely cramp its style and taste. When I pour it, the bottle never goes back in the fridge/bucket--I just leave it out and we nail it. I recommend about 60 degrees and tulip shaped flute as opposed to the more fashionable V-shaped type to maximize the bouquet and the intensity. At the moment, I have a Magnum of the Grande Cuvee and another of Krug "89 vintage waiting in the wings for the holidays and, I tell you, it's rough having to walk by them every time I pass through the kitchen. If it turns out that the GC floats your flute, spring for some Salon for an equally invigorating alternative.
A sante!