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Bruno Michel "Blanche" Brut Champagne $34.99One of our best non-vintage Champagnes, this organically grown blend of half each Chardonnay and Meunier comes entirely from Bruno Michel's estate. It has been aged for six years on the lees and shows wonderful natural toasty quality as well as incredible vibrance! This was the big hit of our most recent staff Champagne tasting and we think you will love it 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.  

 

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

Archives
Saturday
Sep132014

1985 Chateau Montelena "Estate" at Friday Night Uncorked

This bottle lived up to high expectations! Thanks for the treat dad!

Last night my dad Jim took me out for a giant treat- Friday Night Uncorked at Quattro Restaurant in the Four Seasons Silicon Valley. He pulled out a bottle of 1985 Chateau Montelena "Estate" Napa Valley Cabernet Sauvignon to share with me.  Every Friday night at Quattro, they invite diners to bring their own wine to dinner without a corkage fee, and also offer great discounts on bottles on their extensive list. My dad and I walked over, as it is only a few blocks from my house.

Terroir & Tonic- I can't resist having one of these every time I go to Quattro!

We started the evening off with a “Terroir and Tonic”- a gin and tonic made with the incomparable St. George Terroir Mt. Tam Gin ($30.99 per bottle at K&L) which has exotic, sage like flavors to go with a nice bright hit of juniper. For an amuse bouche they were kind enough to send some “duck bacon” on toast with blue cheese, which my dad commented would have been excellent with a Meunier based Champagne. The gin seemed to work just fine with it!

The Creste Di Gallo All'amatriciana- A surprising match with Cabernet!

Our pasta course was their fantastic Creste Di Gallo All'amatriciana, a spicy tomato and meat sauce on pasta shaped like roosters crowns. This worked surprisingly well with the Cabernet, and was a great choice by Emily, one of their top servers. It seemed to bring out the freshness in this 29 year old, and even made it taste a little Italian!

Does bone-in rib-eye go with Cabernet? I thought I would experiment...

For the main course, I was predictable and took the 16oz. bone in Piedmontese rib-eye steak. This was cooked to a perfect medium rare, and I was proud to get a little bit more than half of it down. The bottle got better and better with air, and by the time the main courses arrived it was singing. This 1985 still has strong, high toned black currant fruit and a very full body. It developed some very nice dark chocolate flavors and had surprisingly vibrant, powerful acidity. Both my dad and I were shocked that a vintage with such a reputation for opulence would have such great acidic backbone- but this was a different era! Back in the good old days, a wine could be rich, but also dry- and they all had a job to do; work with food!

This was a great pairing, and a great meal. Old vintages of Montelena Estate are well worth seeking out! Maybe I will see you down at Quattro on a Friday drinking a great bottle of your own!

 

Gary Westby

 

Wednesday
Sep102014

Redwood City Blind Old & Rare Tasting Winners

The results are in! Our blind tasting last Saturday in Redwood City was poured by K&L owner Clyde Beffa, Jr, assited by Jeff Garneau. Customers were challenged to identify the following about the wines being poured: the country/state, the region, the main varietal, vintage, and exact wine name. A tough command indeed! Two lucky customers will be going home with a bottle from Clyde's personal cellar- a bottle of the 2001 Domaine de Chevalier Rouge, Pessac-Leognan! Drumroll, please...... the winners are Mark Royer and Heather Kennedy! Congratulations correctly identifying the most of these categories per wine! Let us know how you enjoy your spoils!

In our San Francisco store, Phil McComskie was the winner! Congratulations!

In Hollywood, Todd Clatterbuck was the winner! Congratulations!

Wednesday
Sep102014

Sherry Experiment: Part Two - Korean Food

 

Rey Fernando de Castilla Fino En Rama & Banchan at Kobawoo House

This week, our very own Joe Manekin of Redwood City graced us with his presence in Los Angeles.  In honor of his visit we decided to drink sherry! For a small corkage fee we were allowed to bring our sherry to Kobawoo, a Korean joint specializing in Bossam.  I was lucky enough to sit with not only Joe, but also Keith Mabry of the Hollywood store, Amy Atwood of Amy Atwood Selections and Alex Russan, importer of Alexander Jules sherry. The five of us set out to continue the sherry pairing experiment.  Korean food and sherry don’t seem like an obvious pairing, but we took on the challenge with a resounding, “Well, not sure if this is going to work but let’s see what happens.”

It worked. Reeeally well. Surprisingly well. We found another amazing pairing, Sherry and Banchan. Here’s the idea behind it:

Joe Manekin digging into our Jangban Guksoo (acorn noodle dish)Sherry is often drank alongside charcuterie plates which have items such as chorizo, jamón Serrano, green olives, and marinated peppers; all items created out of necessity of preservation. Thanks to Mr. Mabry, the original idea was to try sherry with Banchan, the side dishes that are served at the beginning of the meal. This includes things like kimchi, originally created as a method to preserve vegetables,  and various other items that are pickled, fermented, or cured.  The idea was genius. While Spanish charcuterie and Korean banchan couldn’t be more different, the basic idea of preserving food with these methods manages to create a perfect pairing for dry sherry.   Banchan also creates a similar atmosphere important to sherry and Spanish culture.  It is a few small plates to be shared, Korean tapas you could say.

The sherry:

Rey Fernando de Castilla Fino En Rama Jerez (375ml $21.99Rey Fernando de Castilla is an exceptional, small independent sherry house owned by a Norwegian who focuses on bottling high quality sherries.  His bottling of En Rama Fino is no exception.  En rama sherry is sherry that has been bottled straight from the barrel, unfined and unfiltered.  It’s often advised to drink en rama as quickly as possible to enjoy all of its fresh qualities.  But we decided to drink this en rama which was bottled last October, and is almost a year old at this point.  The incredible thing is it was still fresh and vibrant, but started to lose some of its pungency and was beginning to build some richness. I think this en rama could evolve quite nicely with age, and develop some interesting flavors.

Alex sporting his hand bottled Bodega Sánchez Romate FinoIn addition to the Rey Fernando en rama fino sherry, we also drank a very special bottle of Alex’s favorite barrel of fino from the solera at Bodega Sánchez Romate, hand bottled (himself) en rama. But it doesn’t stop there, Alex was gracious enough to bring a pretty rare bottle of manzanilla from Bodega Argüeso, needless to say, we had a lot of phenomenal sherry.  They all went went seamlessly with our Korean food.  There was no thought or effort, no grasping at strings to make the paring work somehow, someway; it just worked.  And not only with the Banchan, but also with our Jangban Guksoo, a dish made of acorn noodles and some red chili salad, Haemul Pajun, a seafood pancake which is sort of like the Korean version of a Spanish Tortilla but with seafood and a bit of pancake batter, and our Bossam which came with thinly sliced boiled pork, lettuce, daikon radish and a fermented fish paste.   The umami flavors in each of these Korean dishes complement sherry perfectly.  Spiciness is mellowed by the sherry, items that are fermented, cured, or pickled ( which existed in every dish ) provided a great component for the finos to mingle with.  Maybe there’s a scientific reason all these flavors went so well with our sherry or maybe it’s simply because I was surrounded by good company and lovers of sherry.  Try it out for yourself and decide. Regardless, sherry at the Kobawoo House was an unforgettable experience for me. 

Olivia Ragni