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Just add duck crepinettes!

Buying ready to drink 1er cru Burgundy is not easy. For a couple of years I did the Old and Rare wine buying here at K&L and found it easy to find California Cabernet and even Bordeaux from collectors. But Burgundy… Forget it. They had to die, get a divorce or have doctors orders to part with the king of all Pinot Noir! This bottle of 2007 Domaine Mongeard-Mugneret Nuits St-Georges 1er cru Les Boudots ($99) comes direct from the property from our friends at Atherton, and like most of the 2007’s, drinks fabulously right now. This wine showed excellent sweet beet fruit, savory depth, and incredible finesse and length. The tannins are completely resolved, and went perfectly with duck crepinettes from the fatted calf in San Francisco. This is the kind of Burgundy that gets people hooked- you have been warned!!!! –Gary Westby

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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

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Friday
Dec032010

Food-Pairing Friday: Latkes!

It's not Hanukkah without latkes. Crispy and delicious, I've long resisted my mother's attempts at making them healthy. Recipes with sweet potatoes or yams might taste good to the sweet-tooth American palate, but they're not latkes.

I make mine with Yukon Gold potatoes, which are starchy, but more flavorful than Russets, shredded into fine strands that I then salt, drain of all their liquid, mix with a little egg, onion and flour and fry in olive oil until they're the color of honey. This year I'm going to top them with tangy creme fraiche andsavory homemade Goldrush applesauce, a slight tweak to a classic recipe by Suzanne Tracht of Jar

Finding a wine to pair well with latkes is relatively simple--the key is choosing something with plenty of acidity to balance out all that delectable greasiness. Sauvignon Blanc would work, as would Pinot Blanc or Riesling, as would something with less overt fruit like a Muscadet or Jacquere. But personally, I think latkes paired with spicy Grüner Veltliner are as good as a warm fire and an hot toddy after a cold day in the snow. The 2009 Grüner by Etz (1L $11.99) from the Kamptal in Austria is one of my go-to wines when I'm watching my pennies, and who's wallet doesn't feel a little strained this time of year? Bone dry, with white pepper and ginger notes to support a frame that has sweet honeydew melon and tart Oro Blanco grapefruit flavors, this has plenty of zing to cut through the fat of the frying oil and the creme fraiche, and the fruit qualities will meld nicely with the applesauce. 

Happy Hanukkah!

Leah Greenstein

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