Sixth generation champagne producer, Olivier Krug, is jet setting the globe with a passionate mission. The Champagne house is traveling to cities like Charleston and recently Rome, to exhibit their Champagnes in public and private events. The idea is simply to arouse the senses—sight, smell, taste and sound—in a way that is able to showcase Krug vintages and isolate and explain their individual characteristics. Exquisite food and music are key. In Rome, Krug brought together culinary titans, like Japanese Chef Hiroyuki Kanda, to build dishes that celebrated the egg (either poached, scrambled or fried), and paired well with different Krug vintages. Then the music. Guests listened to Beardyman, a renowned British beatbox artist and comedian, who explained through his music, the essences of Krug. This happened while Krug’s various tipples were passed around and discussed. What Krug is trying successfully to do is distinguish the similarities in creating Champagne and music and fine food, which all require a sense of individuality, unique craftsmanship, the art of blending and patience. Wherever they’ve travel, Krug selects phenomenal musician such as Joshua Bell, Greg Porter, and Keziah Jones to help explain why Krug Champagnes are incredibly lyrical. In Charleston, for example, ticket holding guests were invited to the Charleston Symphony where chefs created tastings to pair with Champagnes like Krug’s classic Grande Cuvée or their rare vintage, Krug Clos Du Mesnil. A string quartet played four pieces of music that they curated to best express the four Champagnes that guests were tasting. Sometimes guests get hear Krug’s cellar master Eric Lebel explain the house’s art of blending. Whoever may be there, and if you can score a ticket, you're in for a bubbly treat.