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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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Winemaker Interview: David O'Reilly from Owen Roe

Photo by Zoe Mendell, Owen Roe WineryName: David O’Reilly

Winery: Owen Roe

Number of years in business: 11 years

How would you describe your winemaking philosophy?

Find the best vineyards and keep my hands off in the winery.

What wines or winemakers helped influence your philosophy?

I enjoy wines from all over the globe. I appreciate the greatness of Burgundy, the sublimeness of Mosel, the uniqueness of South Africa, the beauty of Oregon Pinot Noirs, the richness of Napa, the silkiness of Sonoma Coast Pinot Noir, the bubbles from grower Champagne, the fragrance of Yakima Valley.

How involved in grape-growing are you? Is there a particular vineyard site that wows you year after year?

The vineyards are the arbiter of quality—the little things done at the right time throughout the year make the wine.

How do you think your palate has evolved over the years? How do you think that’s influenced your wines?

I have toned down my interest in richness and have found wines with finesse to be more aligned both with my current palate but also characteristics in the wines that I am creating from the Willamette and Yakima Valleys.

What changes are planned for coming vintages? Any new varietals, blends or propriety wines on the horizon?

Maybe the addition of an Oregon Chardonnay—I really like the complexity and age-worthiness of Willamette Valley Chards.

Is there a style of wine that you think appeals to critics that might not represent your favorite style? How do you deal with it?

Critics like what they like and I make what I make. [But]I think that with social media everyone has become a critic—so it is all the more incumbent to create wines worthy of their place.

What do you drink when you are not drinking your own wine?

I enjoy other Northwest wines—I especially like Oregon Pinot Noir and wines from the Columbia Valley, particularly from smaller producers. I also enjoy [wines from] Chablis, Mosel, Alsace, Burgundy, Loire. I appreciate well-made wines from all over—especially those that represent well the region from which the grapes are grown.

What kinds of food do you like to pair your wines with?

Fresh local food from the Northwest.

Do you collect wine? What’s in your cellar these days?

Not really.

What do you see as some of the biggest challenges or hurdles facing the wine industry today?

There [are] increasingly more and more wines available to the consumer—both domestic and imported. To have a modest presence in the marketplace is requiring greater salesmanship, and this is tough for those of us not naturally inclined to schlep wine around the country.


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