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What We're Drinking


Saber Madness at K&L!

We have been chopping off the tops of Champagne bottles as fast as we can drink them- who needs a stopper when you are ready to commit to finishing the bottle! One of our favorites was this magnum ($84.99) of Franck Bonville Brut Rosé that Mellyn expertly decapitated on Christmas Eve. It also comes in regular 750ml ($39.99) and half bottles ($21.99). Olivier Bonville adds 8% Pinot Noir Rouge from Ambonnay superstar Paul Dethune to his top class assembelage of grand cru, estate Chardonnay to create this fabulous rose. This is one of the most elegant, bright, refreshing rose Champagnes that we carry, yet it does not lack red cherry Pinot Noir authority. We can’t get enough- bring another to the block!

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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.  


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


Entries in Bordeaux (13)


What We're Drinking

Editor's Note: Last week was busy, what with a visit from famed Bordeaux negociant Bill Blatch and New Zealand winemaker Mike Weersing (Pyramid Valley Vineyards), plus social visits, Sopexa tastings and more. I think everyone is still processing. Here's a preview of what we've been drinking.

Joe Mankein, Wine buyer for Spain, Argentina, Chile and Portugal.

Cantillon Rosé de Gambrinus: This sour raspberry beer does not get any better – don’t hate! 

Cantillon Kriek: Sour cherry lambic beer at its finest.

2005 Lalaudey Moulis-en-Medoc: A token Bordeaux for the list.  Showing really well – plump dark fruits, balanced acidity, youthful.

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Getting to Know: Doug Davidson

What’s your position at K&L and how long have you been with the company?

I’m the assistant manager and domestic liaison in Redwood City, and I write the Northwest Corner article for the newsletter. I’ve been with K&L for about three and a half years.

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Getting to Know: Steve Greer

Name: Steve Greer

What’s your position at K&L and how long have you been with the company?

I am a salesperson at our Hollywood store and acting as the Hollywood store’s Bordeaux liaison to the buyers.

What did you do before you started working here?

I had left wholesale to return to the restaurant side of things, which only lasted a few years. My body and mind didn’t agree with the lifestyle as it did when I was younger.

What do you like to do in your spare time?

Hiking, reading, movies and watching sports, especially Formula 1 racing, which just started again.

What’s your favorite movie?

Children of Men by Alfonso Cuaron is still my favorite movie of the last few years. But I still watch The Royal Tenenbaums by Wes Anderson monthly; it’s hilarious.

What was your “epiphany wine”—the bottle or glass that got you interested in wine? Is there a current wine that you consider the equivalent?

I was working at a wine-focused restaurant in 1992 and a customer gave me a glass of 1982 Haut-Brion. Done. After that I remember the 1990 Châteauneuf-du-Papes and the 1994 California Pinot Noirs, which pushed me towards wine sales and I found my first wholesale job in 1998.

Describe your perfect meal (at a restaurant or prepared at home). What wine(s) would you pair with it?

Easy. Close friends and family at my home preparing my favorite meal to cook: roasted leg of lamb with root vegetables, greens, wild rice, drop biscuits and banana cream pie for dessert.  A case of Bordeaux with dinner, a bottle of Armagnac, some cigars, cards and Pigs (the game) after.

How do you think your palate’s changed over the years?

I was definitely caught up in the rich, extracted wines in the early part of this decade but now I am back to looking for structured wines that are layered with more mineral, spice and earth flavors. For whites I love racy, acid-driven wines with lots of mineralality.

What do you like to drink?

I have been drinking lots of Grenache-based wines from the Southern Rhône and Spain, but also a lot more beer lately from Belgium and the US breweries Dogfish and Avery.

What words of advice do you have to offer people just getting into wine?

Never ever feel intimidated by wine or afraid to ask questions. This is just wine and there is plenty to explore at all price levels and types—at least you’re drinking wine, which is good for you.

If you could have dinner with any three people in history, who would you invite? What wine would you serve each of them?

I am going to be selfish. I’d love to see both of my grandfathers who passed before I knew them, and my grandmother Helen, who I still miss. I imagine there would be more Bourbon than wine.