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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

See all K&L Local Events

Archives
Thursday
Apr062006

Italian Tasting

K&L San Francisco April 8th, 2006 $20.00 for 10 selections Noon to 3 p.m. No. 1-N/V- Silvano Follador- Prosecco, Valdobbiadene Brut $10.99 No. 2-2004 Garlider – Muller Thurgau, Alto-Adige $18.99 No. 3-2004 Cos “Pithos” – Nero d’Avola, Cerasuolo di Vittoria $36.99 No. 4-2004 Gulfi- “Rossojbleo”- Nero d’Avola $14.99 No. 5-2004 Corino – Dolcetto d’Alba $14.95 No. 6-2004 Ermacora- Refosco, Friuli $15.99 No. 7-2004 Ruggeri Corsini- Barbera d’Alba $13.99 No. 8-2001 Corte Rugolin – Valpolicella Classico Superiore Ripasso $16.99 No. 9-2003 Cascina Val del Prete – Barbera d’Alba “Carolina” $33.99 No. 10- 1998 Isole e Olena – Vin Santo 375ml $35.99 Oleificio Chianti Olio Extra Vergine “Buonsapore”1ltr - $24.99

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Tuesday
Apr042006

Bordeaux Report: 2005s Round One

So far the wines have very expressive aromas and tons of fruit up front with lots of tannin and acid and fruit on the palate. Alcohol levels are very high but wines do not show it. The combination of high tannin and high acid make for dry sensation on the palate. Tannins are integrated. Pichon-Baron and Petit Village were great. Petit Village, Pomerol Their best in long time. 75% merlot, 20% cabernet sauvignon and 5% cabernet franc, very high cabernet sauvignon content. Spicy, clove-like aromas with some allspice notes. A touch of chocolate on palate. Tons of fruit. Very bright and lively. A touch tough at back. *1/2 Pibran, Pauillac 65% cabernet sauvignon and 35% merlot. Cabernet did better here, and they used a lot in the final blend. Very expressive nose of black raspberry with cranberry undertones some orange zest on palate. A touch rustic, but should be a value. Pichon-Baron, Pauillac 64% cabernet sauvignon, 3% cabernet franc, 33% merlot. 13.6 alcohol and low pH of 3.7-means high acid. You do not taste the alcohol because of massive fruit, acid and tannin content. Very spicy aromas of red fruits and cassis-some cranberry notes. Deep color and very sweet entry to palate. Some dry tannins at back but they are integrated. Tobacco notes. Rich, lingering finish. ** S de Suduiraut, Dry White Bordeaux Had a wonderful spicy pear aroma that followed to the palate. Very rich wine with sweet tart flavors and lingering finish. Quite deep. 70% sauvignon blanc and 30% semillon. Suduiraut, Sauternes Otherworldly and delicious already. 90% semillon and 10% sauvignon blanc. Coconut and honey and pineapple aromas. Unctuous on the palate. Tons of balancing acid to go with the fruit. Creamy rich mid palate. A complete wine that is wonderful already. -Clyde Beffa

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Tuesday
Apr042006

Update from Bordeaux: April 4th, Morning & Lunch

Met Jean Michel Cazes and Sylvie Cazes at Lynch Bages at 7:45 am and went to their new bistro "Lavinal" in the village of Bages (which the Cazes family owns. In fact, they own the town and are fixing it up to accomodate guests and locals alike). Lavinal is a great looking place-like Paris bistro. It has been open one week-and they have a cooking school above the bistro. To Cos d'Estournel for lunch-with Fieuzal Blanc 1992 with the fine lotte (monkfish) main course and 1982 Cos with the cheese. Also had dessert of berries in a light sauce (aka fruit cocktail sauce) and a bit of discussion about the trade in Bordeaux and the role of the negociant and courtier in modern Bordeaux wine sales. Off to Pichon-Lanade and Latour... Easy day so far! -Clyde Beffa

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