Stay Connected
What We're Drinking


Château de Brézé has a long and storied history, first being mentioned in texts in 1068, lauded by King René of Anjou in the 15th century and served at all the royal courts. In 1957, when the AOC of Saumur Champigny was established, the owner of Château de Brézé refused to be part of the appellation, saying that his estate's vineyards were the best and deserved an appellation all their own. And he was probably right. Unfortunately, the wines from those exceptional vineyards were terrible. Lucky for us, the winery sold in 2009 to Le Comte de Colbert, who recruited Arnaud Lambert from nearby Domaine de Saint Just to make the wine. He changed the vineyards over to organic farming and began producing truly stellar wines worthy of their source. The 2012 Château de Brézé Clos David is all estate-grown Chenin Blanc raised in stainless steel to preserve freshness. It has the slightly-oxidized note of a great White Burgundy and a lovely richness that allows it to pair with a variety of foods.

Recent Videos

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

« For Your Sweet Tooth: Hungarian Tokaji | Main | A Year In The Trenches: Getting to Know the Vintage »

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

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.