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Just add duck crepinettes!

Buying ready to drink 1er cru Burgundy is not easy. For a couple of years I did the Old and Rare wine buying here at K&L and found it easy to find California Cabernet and even Bordeaux from collectors. But Burgundy… Forget it. They had to die, get a divorce or have doctors orders to part with the king of all Pinot Noir! This bottle of 2007 Domaine Mongeard-Mugneret Nuits St-Georges 1er cru Les Boudots ($99) comes direct from the property from our friends at Atherton, and like most of the 2007’s, drinks fabulously right now. This wine showed excellent sweet beet fruit, savory depth, and incredible finesse and length. The tannins are completely resolved, and went perfectly with duck crepinettes from the fatted calf in San Francisco. This is the kind of Burgundy that gets people hooked- you have been warned!!!! –Gary Westby

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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.  


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.

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Higher Dosage in Champagne Cocktails #2: Moet Ice Imperial "Final Word"

Moet Ice was created to drink on the rocks.

On Friday I posted a piece on using the Moet & Chandon "Nectar Imperial" Rosé Champagne ($59.99) in French 75’s. I was very happy with the results of using a higher dosage Champagne and dropping the amount of simple syrup in the recipe, and promised myself that I would continue experimenting. Last night I decided to try a completely new cocktail, based on the green colored and festive Final Word. This time I used the Moet & Chandon "Ice Imperial" Champagne ($56.99), which Moet developed to be served on Ice.


A traditional Final Word cocktail is composed of even parts Gin- we use the Anchor Junipero Gin ($29.99), Chartreuse Green 750ml ($49.99), Luxardo Maraschino Liqueur 750ml ($29.99) and lime. We love this cocktail at home, but it is very, very powerful. Using one ounce of each of the ingredients makes for a stiff drink, and I thought it would be interesting to see what it was like subbing in a few ounces of Champagne in place of the gin.

Shaking the liquor and lime juice in a cocktail shaker with lime yields the best results

My idea of using Champagne in the place of gin in a cocktail is not an original one. The Negroni Spagliato is a classic drink in which Champagne takes the place of gin and keeps the personality of the cocktail intact. How nice would be to have one of my favorite drinks (and a green one at that!) adapted for Champagne on St. Patrick’s Day!

I am happy to say that this worked out well, and even though Cinnamon was skeptical at first (she even went so far as to say “just make one”) I won her over in the end. The recipe could not be simpler:


1 ounce Chartreuse Green 750m

1 ounce Luxardo Maraschino Liqueur

1 ounce fresh squeezed lime juice

2 ounces Moet & Chandon "Ice Imperial" Champagne (or other sec/ demi-sec Champagne)


Prepare a cocktail shaker with plenty of fresh ice, and a large rocks glass with plenty more. Shake the Chartreuse, Luxardo and Lime in the shaker until well chilled. Pour the mixture through a cocktail strainer over the ice in the rocks glass. Top with the Champagne, stir gently and enjoy.


As Champagne is less concentrated than gin, it takes a little bit more of it to bring the drink into balance. Since both the lime and the Champagne are acidic, this drink is very bright and refreshing… Perhaps dangerously so! Be careful with these- I thought I was making a more “moderate” drink, but it is easy to get carried away with these!


A toast to you!


Gary Westby

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