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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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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

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Entries in Champagne (74)

Tuesday
Jul202010

No Way Rosé

I didn’t think I would need to start this post with a defense of rosé, but after conducting a little poll on Facebook, I’ve discovered that there are still a handful of you who cringe whenever someone suggests: “drink pink.” Which means our job—rescuing rosé from the cloying clutches of White Zinfandel—is not done. We will not rest until “no way rosé” is a thing of the past.

Click to read more ...

Monday
Jul052010

What We're Drinking

Time for another installment of "What We're Drinking." There are sure to be more stories as our staff recovers from the holiday, so drink these picks in, then check back later today for fresh reports from the frontlines of the drinking class.

 

Michael Jordan, K&L's San Francisco Domestic wine buyer not the legendary pro basketball player:

While having a great steak at Harris Steak House last week, mine a 12oz petite New York strip and Sommelier Jon Tennenbaum with his Fillet Mignon Rossini, we had the following to Cabernets.

1998 Vineyard 29 Cabernet Sauvignon – The best Vineyard 29 I have ever tasted. Bright, balanced with beautiful integration of fruit, oak and earthiness. A finish that went on forever. Extraordinary! The 1998 vintage was much maligned by the press on release. Many of these wines are now showing brilliantly. This wine is at the top of my list.

2004 Philip Togni – Admittedly a bit young, but this wine opened up beautifully after two hours in the decanter. Cassis and plum fruit, with beautiful layers of tobacco, olive, cedar and a touch of vanilla. Togni will always be my favorite Cabernet producer. I have never had a less than extraordinary bottle of wine from him.

Christine Cartwright, K&L Hollywood: 

Bubbles Bubbles Bubbles!!! I can't think of a better day to celebrate with some of our finest sparklers than on the 4th of July! Everyone drinking beer will be jealous!! I'm thinking some Launois Blanc de Blancs, a lil rosé bubbly from Lucien Albrecht...and of course some Antech Cremant de Limoux for my sparkling cocktails with St. Germain!

Keith Mabry, K&L Hollywood's Southern Hemispere wine buyer:

I went to the Hungry Cat’s annual Blue Crab Fest last weekend – multi courses of crabby dishes consummating with a pile of blue crabs that you crack, eat and suck dry.  We drank the 2008 Gerard Boulay "Monts Damnés" Sancerre Chavignol, which had great richness and focus, followed by the 2008 Lucien Crochet Sancerre, which was precise and superbly classic.  Great citrus and grass notes. We also had several of their Cat cocktails and several cans of Maryland’s Natural Bohemian.

Bryan Brick, K&L Redwood City's Beer and Domestic wine buyer:

Miller High Life with Nathan’s Hot Dogs and cheap frozen hamburgers on the grill for the 4th.

USA! USA!

 

Me, Leah Greenstein, K&L's writer and editor: Beer! Good friends came up from San Diego and we sampled a wide variety of beer's including Lost Abbey's Angel's Share, which tasted like a Tawny Port and was perfect with homemade blueberry pie made with the blueberries we picked at Underwood Family Farms in Somis. We also had Lost Abbey's Framboise de Amorosa, which was like drinking carbonated raspberry juice splashed with beer, and the Bruery's Hottenroth, a clean and bright Berliner Weisse. Super low in alcohol, with a lactic overtone to the citrusy fruit and an awesome puckering sourness from just a bit of brett.

 What did you drink?

 

Wednesday
Dec162009

A Shift to Even Drier Champagne, Officially

Ever since Champagne was first made to sparkle, the trend has gone in one direction- from sweeter to drier. This trend has caused a strange progression of names for the styles, since every time the Champenois brought a drier category of Champagne to market they thought that it would be the last and the driest. Starting in 2011, we may have indeed reached the end of the road for dry styles with the addition of Brut Nature to the list of officially regulated styles.

The first Champagnes were very, very sweet, and it was only the will of the export market, and mostly the English, that pushed the Champenois to make drier and drier wines. That is why the names of the styles are so confusing… When the market first asked for drier wines, the Champenois responded with Demi-Sec (translation- half dry), when they asked for drier than that, they offered sec (dry) which was still quite sweet, when the market asked for drier still they responded with Extra Dry… This occurred slowly over 150 years, and the Champenoise almost ran out of words, but the market did not run out of passion for even drier Champagne. When they asked for drier than extra dry, the Champenois created Brut. That last name has stuck quite well, and only recently has the trend pushed further forward, and extra brut was born. Here are the current legal definitions of the styles:

Extra Brut: 0-6 grams of sugar per liter. (all of the non dosage Champagnes are currently legally extra bruts)

Brut: 0 to15 grams per liter of sugar

Extra-Sec (extra dry): 12 to 20 grams per liter of sugar

Sec (dry): 17 to 35 grams per liter of sugar

Demi-Sec (half dry): 35 to 50 grams per liter of sugar

Doux (sweet): over 50 grams per liter of sugar

The trend is now pushing even further, and starting on the first of January 2011, the regulations will change for the drier for Brut Champagne. This is mostly the law conforming to existing reality, as very few Champagnes are labeled Brut with over 13 grams of sugar- but the new regulation has formalized the trend. There is also a new official category, Brut Nature, which has been around for quite a while in practice but is also now formal. Here are the ranges as of January 1st 2011:

Brut Nature: No added Dosage and less than 3 grams per liter of natural residual sugar.

Extra Brut: 0 to 6 grams per liter sugar

Brut: Less than 12 grams per liter sugar

Extra Sec (Extra Dry): 12 to 17 grams per liter sugar

Sec (Dry): 17 to 32 grams per liter sugar

Demi Sec (Half Dry): 32 to 50 grams per liter sugar

Doux (sweet): more than 50 grams per liter sugar

I hope that you will join me in finding many reasons to raise a glass of Brut, Extra Brut, Demi-Sec and Extra dry this holiday season!

Gary Westby