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Bruno Michel "Blanche" Brut Champagne $34.99One of our best non-vintage Champagnes, this organically grown blend of half each Chardonnay and Meunier comes entirely from Bruno Michel's estate. It has been aged for six years on the lees and shows wonderful natural toasty quality as well as incredible vibrance! This was the big hit of our most recent staff Champagne tasting and we think you will love it too.

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Tasting with Oliver Krug

Upcoming Events

We host regular weekly and Saturday wine tastings in each K&L location.

For the complete calendar, including lineups and additional details related to our events, visit our K&L Local Events on KLWines.com or follow us on Facebook.  

 

Free Spirits Tastings at K&L! Now that we have our license for spirits tastings in Redwood City and San Francisco, we’re excited to host regular free spirits tastings in those locations.  Check the Spirits Journal for an updated tasting schedule.

All tastings will feature different products from the Spirits Department and take place on Wednesdays in Redwood City and San Francisco. Visit our events page on Facebook or the K&L Spirits Journal for more information.

>>Upcoming Special Events, Dinners, and Tastings

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Archives
Saturday
Sep202014

The World Championships Are In Bierzo- I’ll Drink To That!

Worlds! The one day of the year the pro's ride for their national teams! (Photo UCI offical site)

Every year, the World Road Cycling Championships are held in a different part of the world. Luckily for fans of cycling and wine like me, this year they are being held in one of the most exciting wine regions in Spain. The events start Sunday the 21st of September with the team trial events, and run all week until they conclude next Sunday (the 28th) with the elite men’s and women’s road races. TV coverage is spotty, but a link to a live stream can always be found at cyclingfans.com.

The base for the events is Ponferrada, the capital town for the DO Bierzo. The road courses are tipped to be ideal for an open race- perhaps too testing for the sprinters, perhaps too fast for the climbers. Strong teams like Italy and Belgium will certainly have an advantage, but the world championships are always full of surprises- and maybe one of our Americans like Megan Guarnier for the ladies or Andrew Talansky for the gentleman can pull something special off.

A land of castles! (From the Ponferrada World's Official Site)

The DO of Bierzo was established in 1989, but wine has been made here for millennia, the first written history going back to Pliny the Elder in the 1st century. These wines are a new phenomenon in the US market, and they have been embraced for their freshness, drinkability and excellent value here at K&L. Bierzo is just north of Portugal on the inland side. It sits on the frontier between the warm, dry region of Castile and the moist, cool region of Galicia and enjoys a moderate 28 inches of rain and 2200 hours of sunshine on average.

The reds, which dominate the export market, must be composed of at least 70% Mencia, a grape that is the same as the Jaen do Dao of Portugal. Alicante Bouschet is also allowed, and Cabernet, Merlot and Tempranillo are tolerated as “experimental” grapes for red wine in this region. The roses are allowed to dip down to 50% Mencia. Wine writers used to believe that Mencia was Cabernet Franc, and the wines do bare a resemblance to some of the riper Chinon’s that I have had, with great blue fruit, low tannin and brisk acidity. I think the reds make a good stand in for Pinot Noir on the table- these are flexible wines for pairing with a wide variety of foods.

 

The vineyards of Bierzo. (From the Bierzo DO official site)

Here is what we have from the region, with notes from our Spanish Wine Buyer Joe Manekin:

If the racers can race 250k, the least I can do is take down four bottles of the local wine...

2013 Armas de Guerra Mencía Rosado Bierzo $12.99: Juicy, red berry fruits abound, with a creamy texture that is unusual for rosé wines. This should be deliciously  paired with all the usual rosé inspired fare, as well as perhaps some more substantial foods given this wine's excellent fruit intensity and palate presence.

2012 Losada "Pajaro Rojo" Mencía Bierzo $14.99: The Pajaro Rojo is produced from Mencía grapes in predominantly clay soils west of León. Interestingly, the Losada family believes very strongly in the quality of these heavier clay soils, as opposed the to the prevailing notion that slate based soils create superior wines in the region. Given the high quality of the fruit and a judicious four months in French oak barrels, this is a tasty, freshly fruited Bierzo that seems to have just the right balance of juicy fruit and complexity, all over a supple textural frame. It is a delicious, well made example of a region that should continue to get more attention for its excellent terroir and potential to produce very good, unique reds.

2011 Descendientes de Jose Palacios "Petalos" Bierzo $19.99

2011 Raul Pérez "Vico" Bierzo $39.99: Produced from 100% old vine Mencia vines in the Bierzo sub-zone of Valtuille (the village where Raul grew up and home of his family's winery), this is impressive wine from the excellent 2010 vintage. Given that these vines average nearly 100 years old and the winemaking is as small scale, personal and quality focused as it is, this could be the best value produced from this iconic Spanish winemaker. Some more winemaking details: 30% whole cluster, aging for 9 months in 2 year-old French barrels of 300l, extended post-fermentation maceration on skins for 60 days. This wine typically is dark fruited, spicy, slightly floral and better each vintage as the barrel program matures.

I’ll be drinking all of these this week and watching the racing. I’ll be watching the junior’s with particular interest as my good friend Billy Innes is coaching the team this year. Our guys are in with a chance since Billy is in the car. Go team USA!

A toast to you!

Gary Westby

 

 

Friday
Sep192014

Cheese and Champagne

 

I took a break from sherry this week to drink Champagne! Thanks to our very own Gary Westby, I got my hands on a very special bottle of Champagne.  Earlier this week, with temperatures reaching into the 100’s in LA, I decided there could be nothing better to pass the time than to stay indoors, drink champagne, and eat some artisanal cheese.  The plan was to taste this champagne alongside three different styles of cheese and see which interacted best with each other.   As I popped my very special bottle of 2005 Launois "Spécial Club" Brut Blanc de Blancs Champagne $59.99, aromas of crème brûlée and caramel exploded out of the bottle making it evident that this Champagne is rich and decadent. The nose continued with toasty brioche, apple pie crust, figs, freshly roasted chestnuts and some slight chalky minerality. The palate is rich, yet there is more precision and minerality than on the nose. It shows hints of caramelized pears and apples, lemon peel and high acid, coupled with a frothy effervescence and a satisfying length.  Launois is one of very few champagne makers that still use old-vine massal-selected plants rather than the more commonly planted clones.  This 2005 “Special Club” comes from 100% Grand Cru Chardonnay, a very special Champagne at an incredible price.

 

For my tasting I picked up three cheese from The Cheese Store of Silver Lake; Délice de Bourgogne, St. Agur, and Livarot.  With three incredibly different cheeses, I began my delicious breakfast cheese and Champagne tasting.  

 

Délice de BourgogneDélice de Bourgogne is a bloomy rind, triple-creme cheese made in Burgundy, that has been well-known and loved by cheese connoisseurs for years.  My only reluctance in this purchase was the fact that I’d enjoyed this cheese countless times before but the cheesemonger informed me that the wheels they’ve been recently getting are more complex; with more mushroom and tertiary notes than usual.  A triple creme is at least 75% butter fat by law, so it’s extremely rich, buttery, and creamy.  A decadent pairing for a decadent wine.  Paired with the Launois, this combination was clean, and citrus driven; the acid in the cheese and the acid and frothy bubbles in the wine worked together to cut through the butter fat in the cheese.  The caramel flavors in the wine softened and sweetened the cheese, imparting a sweet mushroom and caramelized onion flavor to the cheese, while the cheese helped bring out the citrus and minerality in the wine.  Overall, I would say this was, classically, the best pairing.

  

Livarot, Normandy Next, I tried the Livarot  a stinky, washed-rind cheese made from cow’s milk that hails from Normandy and has been protected under an AOC since 1975.  It’s trademark is its orange rind wrapped in 3 or 4 raffia strips. It’s exceptionally pungent, with flavors of onions, crimini mushrooms, and barnyard.  I should warn you, eating the rind is not for the faint of heart, its ammonia characteristics could knock you out.   While I absolutely adore this cheese, the pair was disastrous.  This cheese was just too strong for a soft, rich Champagne.  It overpowered the wine and brought out some unwanted astringent flavors in the wine. It might pair better with something like the Caves Jean Bourdy Cremant du Jura Brut, which has more meaty, barnyard notes. With that said, pairing is very subjective (which is what makes it so fun), and my boyfriend thought this pairing was awesome. Try it for yourself and decide.


Saint Agur, BeauzacSaint Agur is easily one of my favorite cheeses in the world, hands down. It’s a double-creme blue, requiring at least 60 - 74% butterfat, and is almost as decadent as its triple-creme friend while still retaining a slightly strong and spicy characteristic from its blue veins. Even those who tend to avoid blue cheeses can get down with St. Agur.  It’s made in the region of Auvergne, where their economy has long been dependent on dairy farming but may now have some help from winemakers due to their recent gain of AOC status for Cotes d’Auvergne in 2011.  St. Agur’s double-creme status went well with the Launois for the same reasons the Délice de Bourgogne did, the butterfat complements the rich wine and the wine’s frothy bubbles cut through the fat nicely.  But the flavors that came out in both the wine and the cheese were of a fruity quality.  The pairing enhanced the notes of fig and dried fruits in both the wine and the cheese and drew out a chocolatey note from the cheese. This was a superb pairing and easily tied the Délice as my favorite cheese/Champagne pairing.  But, at the end of the day, the Délice wins the gold in classical cheese/Champagne pairings.

-Olivia Ragni

Wednesday
Sep172014

Spending Time with the Garys

"Buy the ticket, take the ride." --Hunter S. Thompson We didn't know what we were getting into at the end of our day with the Garys. Gary Pisoni invited us for a quick ride in his 1969 Jeep. What we thought was going to be a nice liesurly cruise became a record-setting ring around the vineyard. Hats flying off, phones flung in the air and three guys in the back seat wondering what they had got themselves into. It was an experience that none of us will ever forget, and I guess that 's the point. The hat and phone were found in the end and we went safely onto our next appointment.

Gary Franscioni's Roar wines were a real treat. Grown in SLH, made on Potrero Hill in San Francisco. The wines are very limited. New wines in March.

An amazing lunch at Pisoni Vineyards. Thank you Margarette Pisoni.

Many say that wine is best consumed with good food and good people. Both were in abundance at our lunch at Pisoni Vineyard. Margarette had sat out a wonderful spread for us all. Homemade lamb and pork sausages, a wonderful salad and one of the best pasta with red sauce most of us had tasted in a long time. Locally grown lamb chops and a nice selection of cheese was a perfect ending to a great meal. The foods went great with all the wines served.

Our hosts checking the wines before serving.

Once meant to be a winery, the caves are now the Pisoni party pad. What a table!

We were sorry not to be able to break bread on this amazing table inside what would have been the Pisoni winery if local officials would have approved it. It was such a beautiful day so we enjoyed our meal outside.

 

Lucia and Pisoni wines.

2012 Pisoni Vineyard 'Lucia', Santa Lucia Highlands Pinot Noir $ 74.99

2012 Lucia Santa Lucia Highlands Pinot Noir ($42.99)

2012 Lucia "Soberanes Vineyard" Santa Lucia Highlands Chardonnay ($49.99)

2012 Lucia Santa Lucia Highlands Chardonnay ($44.99)

2013 Lucia "Lucy" Santa Lucia Highlands Rosé of Pinot Noir ($16.99)


2013 Luli Santa Lucia Highlands Pinot Noir ($19.99)

2013 Luli Santa Lucia Highlands Chardonnay ($19.99)

2012 Luli Santa Lucia Highlands Syrah ($19.99)

 

The next generation at Pisoni. Mark Pisoni (left), Vineyard Manager for all Pisoni and Franchioni properties and Jeff Pisoni(right), winemaker for Pisoni, Lucia and Luli labels.