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2000 Labégorce, Margaux $39.99

A great value in Bordeaux! This bottle is mature enough to drink now, but has time in hand if you want to keep it in the cellar for the future. We love it for its laid back elegance and classic balance. A must try for your next nice steak dinner.

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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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Saturday
Mar222014

A Match Made in Heaven!

This post was written by Mellyn Craig, who works in our Redwood City office on our phone crew. She is one of our best ambassadors for Champagne! -Gary Westby

Sashimi and Bruno Michel- YUM!

Before I started working at K&L, I already loved sushi as well as Champagne, but it was Gary Westby’s influence that got me hooked on pairing the two.  Many Champagnes go nicely with sushi, but some elevate the experience to another level. 

Last week we were blessed with some exceptionally beautiful weather here in California, and take-out sushi with a bottle of Champagne sounded like a perfect way to end my work week.  Following Gary’s suggestion, I took home a bottle of the Bruno Michel “Rebelle” Extra Brut Champagne ($39.99).  I would not normally choose an Extra Brut Champagne for sushi since they often lack richness, but Gary was right once again!

It was a warm evening and therefore I was in the mood for something light.  I ended up ordering sashimi with both Hamachi (Yellowtail) and Hirame (Halibut), and edamame seasoned with garlic and sesame.  The Hamachi sang with this Champagne!  The rich characteristics in both the Rebelle and the fish seem to melt in your mouth, and the acidity of the Champagne worked well with the wasabi and soy sauce.  The Hirame was a bit too delicate for this Champagne, but it wasn’t off putting.  The edamame embraced the toasty qualities of the Champagne.  Munching on the edamame and sipping the Champagne was so delicious that it was hard to stop.

The Bruno Michel “Rebelle” Extra Brut Champagne is now my first pick when pairing Champagne with sushi.  It complements the seafood and many of the other Asian flavors beautifully.  I think it will be amazing with avocado, spicy tuna, salmon, etc, and I look forward to trying this with many more sushi dinners!- Mellyn Craig   

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