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Saber Madness at K&L!

We have been chopping off the tops of Champagne bottles as fast as we can drink them- who needs a stopper when you are ready to commit to finishing the bottle! One of our favorites was this magnum ($84.99) of Franck Bonville Brut Rosé that Mellyn expertly decapitated on Christmas Eve. It also comes in regular 750ml ($39.99) and half bottles ($21.99). Olivier Bonville adds 8% Pinot Noir Rouge from Ambonnay superstar Paul Dethune to his top class assembelage of grand cru, estate Chardonnay to create this fabulous rose. This is one of the most elegant, bright, refreshing rose Champagnes that we carry, yet it does not lack red cherry Pinot Noir authority. We can’t get enough- bring another to the block!

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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

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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