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One of the most serious English Sparkling producers. This historic estate has been in the Goring family since 1743. The tiny 16-acre vineyard is close-planted on a steep south-facing chalk escarpment described as 'similar to the Côte des Blancs' in Champagne. The fruit is picked very selectively with quality being the absolute focus. The grapes are pressed gently using a traditional Coquard press. After three years on the lees this wine, composed of 45% Pinot Noir, 33% Chardonnay & 22% Pinot Meunier, is hand disgorged and balanced with a minimal dosage of just 4g/L. It has a fine counterbalance between toasty richness and power from the wines élevage in Burgundian French Oak barrels, with racy acidity, tension and a focused chalky minerality.

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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
Aug202010

Food-Pairing Friday: Lamb Burgers

Lamb burgers with mint and pistachio salsa verde by Brooke Burton of Food Woolf.I love to cook, and cook up a storm. I have no problem with whipping up a batch of homemade tagliatelle on a Thursday night, or two-day slow-cooked smoked Carolina-style pulled pork. But sometimes I want dinner to be simple, to leave more time for lounging on the patio (in our case a tiny cement space between our bungalow and our neighbors) inhaling the fresh sea air and less time standing over a steaming sink of dishes. Which is why I so love this lamb burger with mint and pistachio salsa verde recipe from my dear friend Brooke over at Food Woolf. It's savory, summery and super easy.

But what do you pair it with? I vote for Mencía, the Spanish grape variety that K&L's Keith Mabry describes as "the lovechild of a Cabernet Franc from Chinon and a spicier, meatier Pinot Noir from the Côte de Beaune in Burgundy." The 2007 Castro Ventosa "El Castro de Valtuille" Mencía Joven Bierzo, at $12.99, is priced perfectly for burger night but, like the lamb burger, delivers so much more than that moniker implies. It comes from the Perez family holdings in the Spanish DO of Bierzo, from their youngest vines (20- 40-years-old) and is a great introduction to the grape. Mulchy, garrigue-like aromas complement the dark, sweet raspberry and black cherry fruit on the nose and palate, as well as the nuttiness and minty freshness of the salsa verde on the burger. Its seamless texture, fine-grained tannins and bright acidity will help it stand up to the slight gaminess of the lamb without overpowering it, but it's not so heady as to wear on the simplicity of the meal. Ah, weekends.

What are some of your favorite lamb pairings?

Leah Greenstein

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