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2000 Labégorce, Margaux $39.99

A great value in Bordeaux! This bottle is mature enough to drink now, but has time in hand if you want to keep it in the cellar for the future. We love it for its laid back elegance and classic balance. A must try for your next nice steak dinner.

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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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Friday
Oct152010

Food-Pairing Friday: Vegetable Crumble

Photo courtesy of Matt Armendariz of Matt Bites.

Every week, before I load a rainbow of reusable bags and rickety crate-on-wheels into my dusty green Subaru and head out to one of the many Los Angeles-area farmers' markets, I sit down and I menu plan. And every week I promise myself that I'll make at least one entirely vegetarian meal for Meatless Monday. But it rarely happens. I was, actually, a vegetarian many moons ago, but it's something I grew out of, like patchouli oil and tie dyes. I no longer believe meat-eating is an all-or-nothing proposition, and I prefer to have some on my plate -- J&J Grassfed beef, Jimenez Family Farm's lamb and pork, Lily's chicken -- at most meals because I find a lot of vegetarian mains less than satisfying. That's why I was super-excited when my friend Matt Armendariz at the blog Matt Bites posted a recipe for a vegetable crumble. Like Matt, I love crumbles but have never thought to make a savory one. Matt's recipe uses summer vegetables like zucchini and tomatoes, which sound fantastic (especially given the balmy weather persisting on the West Coast), but I've been in Boston for the last week where it's been a brisk 30 degrees in the morning, and that's got me craving Kabocha squash, parsnips and Jerusalem artichokes. 

With a richer, earthier root vegetable version of this crumble, I'd seek out a fuller wine with plenty of acid, like the 2009 Weingut Allram Gaisberg Grüner Veltliner Kamptal Reserve ($19.99). From one of the top sites in the Kamptal, this wine is made by the young Michaela Haas, the fourth generation of her family to run the Allram domaine. Its lemon-pepper character carries over from nose to palate, fleshing out with muskmelon flavors, white pepper spice, minerality and plenty of acidity, though it's a bit rounder than some of the other Grüners we sell. A delicious wine to add another dimension to your veggie crumble that's so good, that combined, you might not even think about what's not on your plate.

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