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

« Talking Turkey: Gougères from Bethel Heights | Main | Wine Wednesday: Turkey on the Brain »

Talking Turkey: An Ex-Pat Thanksgiving

Editor's Note: Everybody celebrates Thanksgiving just a little bit differently, which is why we've been hitting up some of our winemaking friends for some of their Thanksgiving recipes and wine pairings, which we'll be featuring over the next week. To me, no Thanksgiving meal is more intriguing than that of an American abroad--with all the inherent tweaks to incorporate local food customs and wines. Michael Affatato of Bordeaux's La Gatte was quick to share his family's tradition. And while Michael prefers older Bordeaux at his Thanksgiving table, we think his wines, with all their classic Bordeaux character, would make excellent pairings, too.

We always celebrate Thanksgiving at our home in France, being that I'm American and it's my favorite holiday. To miss this day would be sacrilege, and my fellow Frenchmen simply do not know what they are missing! We have some other American friends in Bordeaux, so we always try to get together for this special day.

First, it's hard getting fresh turkey in France before Christmas. The local butcher always looks surprised when we order ours in November! It's also hard getting sweet potatoes and corn here; two foods that are not very common in Bordeaux.


Being so close to the ocean, we usually start the ritual with some fresh oysters then a nice healthy disc of duck foie gras.

We baste our turkey the usual way, but do a reduction sauce with local wild mushrooms and apples. The best mushrooms in our area are the cèpes, but chanterelles are more easily found and taste nearly as wonderful.

We have a huge, old rosemary "tree" which provides us with the spice to lace our roasted potatoes, along with some duck fat to help "confit" the spuds.

We also preserve our red figs in advance, which are usually picked in September. Along with some walnuts from our own tree, we make a stuffing, adding some bread for texture.

Brussels sprouts privide the veg, and we also have an endive salad on hand.

All of this is preceded by a homemade pumpkin soup, and we "crescendo" the evening with a cheese course and a mousse of chocolate or caramel.

My personal favorite part of the entire meal is the wild mushroom with turkey...this, with a tall glass of local red with a bit of age on it is pure Heaven!

Joyeux Thanksgiving!

Michael Affatato

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.