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The Freewheel line with a couple of English friends.

It takes a lot of beer to keep the wine business running smoothly. Here in Redwood City, we are very fortunate to have a great English style ale producer right in our backyard: Freewheel Brewing Company. The staff of K&L are fictures at our local pub, and it is a rare moment when one of us isn't there having a pint and a bite of their excellent food. We are also lucky enough to be the first place to offer their bottled beer for sale. If you have never had it, the Freewheel Brewing "FSB" Freewheel Special Bitter, California (500ml) is the benchmark in fresh, balanced, smashable ale. We will do our best to keep some in stock for you, the customer 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 or follow us on Facebook.  


Visit our events page on Facebook or the K&L Spirits Journal for more information.

>>Upcoming Special Events, Dinners, and Tastings

See all K&L Local Events

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Gary's Champagne Picks

Last September, Kirk Walker and I were lucky to visit Champagne Hubert Paulet. Benoit Marguet, of Marguet-Bonnerave and Launois fame, had told us all about his friend Olivier Paulet, the young man in charge of this tiny Champagne house. When we arrived in Rilly-La-Montagne, on the north side of the mountain of Reims, we were not disappointed. Olivier took over Champagne Hubert Paulet in 1998 and works exclusively with estate fruit from Rilly. They sell half of their grapes to Billecart-Salmon, and make a little less the 2000 cases a year with the other half. The quality of the Champagnes is amazing. The style is friendly, and the value (due to our direct import) is fantastic. Olivier ferments in both tile and stainless steel vats, and is one of the rare producers to have a pragmatic view on malolactic fermentation. Ideally, he likes to put half of the blend through malo. He is also leaning toward organics, with grass growing between his rows even just days before the harvest, a rare sight in the chalk and vines landscape of Champagne. His Hubert Paulet Brut Tradition ($27.99) is a blend of 50% meunier, 25% chardonnay and 25% pinot noir. It is composed of the 2000 and 1999 harvests and has seen eight months of extra age on the cork as well as on the lees. It is very charming on the nose with ripe golden apple and fresh spring flower aromatics. It has very solid apple and pear fruit on the palate as well as an uncommon mineral note. It is quite dry, dosed at only 9 grams per liter with concentrated grape must instead of the more common beet sugar. The 1999 Hubert Paulet Brut Vintage ($32.99) is a blend of 40% chardonnay, 40% pinot noir and 20% meunier. Since 1999 was a very ripe and relatively low acid year, Olivier chose to completely stop the malolactic. This is a bigger, more serious Champagne that would go very well with barbequed chicken. It has a generous nose of dried apricots, wildflowers and cashews. The flavors are bold and full of fruit, but have a very nice counterbalance of minerality and acid. Contact me at or by phone at 877-559-4637 ex 2728 with any questions. A toast to you! —Gary Westby

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