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With the James Bond movie Spectre being released today, no time could be better to drink Bollinger. The most suave spy in the world has been sipping on Bollinger since Moonraker in 1979. While we can’t all drive a fully loaded, customized machine gun having Aston Martin, we certainly can chill down a bottle of Bolli! The 2004 Bollinger "Grande Année" Brut Champagne ($109) is as good as Champagne gets; all barrel fermented and full of masculine, Pinot Noir power and high class elegance. We even have a few bottles of the limited 2009 Bollinger "James Bond 007" Brut Champagne ($195) in stock for the diehard fan of Bond & Champagne!

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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 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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"Have This With a Meal"

So Jeff Garneau hands me a bottle yesterday and says, "Take this home and have it with a meal. You'll love it."  Always making sure to follow his advice explicitly, I went home and prepared a roast chicken with potatoes, along side a rustic bean stew.  While 1997 isn't the most prestigious vintage in Bordeaux history, we've had some tremendous success with value wines from that year (i.e. Langoa Barton - destined to go down in the K&L hall of fame).  After pouring myself a glass, relishing the savory and earthy characters of the wine, while still enjoying plenty of soft fruit, I was certain that the 1997 Terry Gros Cailloux, St. Julien $19.99 would cost me around $35 to $40.  When I got back to the store today and found that we had loaded up at the $20 price point, I about fainted.  This wine is an absolute steal - I'm still not sure how we got it for this price.  All I can say is this: if you enjoy Bordeaux, or more mature wine in general, then you cannot miss out on this.  The staff will probably buy most of it, but we'll do our best to leave some for our customers.

-David Driscoll

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