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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 KLWines.com 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

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Wednesday
Mar172010

Getting to Know: Mari Keilman

What’s your position at K&L and how long have you been with the company?

Wine sales: I’m the Champagne & domestic Cabernet Sauvignon liaison.  I’ve been with K&L since the Hollywood store opened.

What did you do before you started working here?

I was at the Culinary Institute of America in St. Helena running the Wine Studies program.

What was your “epiphany wine”—the bottle or glass that got you interested in wine?

The ’92 Raymond Burr Dry Creek Valley Cabernet Sauvignon.  I was 23 and hadn’t even thought about a career in wine.  I couldn’t stop fixating on the smell of black pepper.  It was the first time that I ever distinguished an individual aroma in a glass of wine.   

 Describe your perfect meal.  What wine(s) would you pair with it?

I love throwing some nice fillets on the grill and enjoying several bottles of wine with my friends.  We’ve paired everything from a Brunello di Montalcino to Rioja to Dry Creek Valley Zinfandel.  Lately, I’m really enjoying big, structured Willamette Valley Pinot Noirs.

How do you think your palate has changed over the years?

California Zins were my first love. Looking for more structure and less fruit, I shifted to California Cabernets.  The natural leap was to Bordeaux and, once in France, Pandora’s Box was opened.  But it was when I tasted the Krug Grand Cuvée that I knew my home was in Champagne.

What do you like to drink?

Bubbles and a balanced Cabernet Sauvignon with a little age on it.  Although a dirty martini can be a great substitute.

What words of advice do you have to offer people just getting into wine?

Whenever possible, taste with others to help develop a consistent wine lexicon and taste wines side by side in comparison to each other to be able gauge the difference in acidity, body and structure.

If you could have dinner with any three people in history, who would you invite? What wine would you serve each of them?

Marilyn Monroe—only to find out if she really did take a bath in 350 bottles of champagne...and what House it was from. 

Dom Perignon—2000 Dom Perignon Brut—to see his reaction to how champagne today is the result of his accidental discovery and what he strived to get rid of.

Myself on the day I turned 21. I’d bring a bottle of Krug Grand Cuvee to show myself what I missed out on earlier.   

 

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