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Just add duck crepinettes!

Buying ready to drink 1er cru Burgundy is not easy. For a couple of years I did the Old and Rare wine buying here at K&L and found it easy to find California Cabernet and even Bordeaux from collectors. But Burgundy… Forget it. They had to die, get a divorce or have doctors orders to part with the king of all Pinot Noir! This bottle of 2007 Domaine Mongeard-Mugneret Nuits St-Georges 1er cru Les Boudots ($99) comes direct from the property from our friends at Atherton, and like most of the 2007’s, drinks fabulously right now. This wine showed excellent sweet beet fruit, savory depth, and incredible finesse and length. The tannins are completely resolved, and went perfectly with duck crepinettes from the fatted calf in San Francisco. This is the kind of Burgundy that gets people hooked- you have been warned!!!! –Gary Westby

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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

See all K&L Local Events

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Monday
Sep292008

Cocktail Craze: The Pisco Sour

pisco Our last pisco sour production. This was taken when my parents visited us in in San Francisco. Left to right: Me, Derek and my dad, whose family also lived in Peru when he a young boy.

My husband Derek and I love Pisco Sours—in fact it’s our favorite cocktail. Derek lived in Peru for a year, bartending in Lima for awhile, mastering the technique for this traditional drink that utilizes the Peruvian brandy, pisco. According to Derek, he was ultimately able to make a pisco sour to the standards of the natives after much trial and error—no small feat for a gringo. I wanted to share our recipe and story with you, noticing that Peruvian cuisine is becoming more fashionable here in Northern California, particularly since the recent opening of the Pisco Latin Lounge in San Francisco and the recent arrival of Montesirpe Pisco here at K&L. Pisco Sour 2 parts Montesirpe Pisco 1 part lime juice .75 part simple syrup one egg white Shake with very little ice or blend. Top with cinnamon. Note: Other recipes call for a garnish of bitters instead of cinnamon, but Derek says that cinnamon is what they use in Lima. —Chiara Shannon

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