Stay Connected
What We're Drinking

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.

Recent Videos

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

Archives

Entries in cheese (5)

Friday
May312013

Champagne Friday: A Perfect Champagne and Cheese Pairing

Michel Loriot in the L'Arpent Vineyard that produces the Loriot Meunier Vieilles Vignes.By: Kyle Kurani | K&L Staff Member

Food and wine is something of a regular topic here at the K&L, as it ought to be really at any wine shop, but the topic comes up especially often with Gary and Cindy Westby and me. I am forever asking them what they had for dinner, what they drank with it, and how the paring worked.

Champagne is one of my favorite wines to drink with (and before) dinner, and so when Gary returms from his annual trip to Champagne, it is my habit to interrogate him about what he ate and drank. After returning the last time, one particular thing stuck firmly in my head: he mentioned that for the first time he could remember, he had been served a non-French cheese with a bottle of bubbles. To say cheese is a big deal in France is an understatement. I was surprised that this took place in front of a guest. It must have been a nearly perfect pairing.

Let me tell you, it is.

The Champagne is the 2006 Michel Loriot "Pinot Meunier Vieilles Vignes" Brut Champagne ($49.99) The cheese is Parmesan.

With this in mind, I set out to create a dish that would compliment this natural pairing, as well as highlight the savory components of the wine. This bottle of Champagne has both driving minerality contrasted with a beautifully creamy mouthfeel. Pinot Meunier always has this umami quality that tantalizes me the way that truffles and mushrooms can when incorporated perfectly into a dish. In order to find the right dish I found myself flipping through the French Laundry cook book.

Eventually I stumbled on the perfect dish: White Truffle Risotto with Shitake Mushrooms and Parmesan.

This risotto is constructed in the usual manor: soften shallots, toast the rice, add white wine, and then carefully ladle in stock until the rice has absorbed enough liquid to be cooked through but firm. After the risotto was cooked properly, I folded in a cup quartered Shitakes that I had sautéed in butter and a splash of Cognac separately (flambé carefully please), stirred in a touch of heavy cream, and a few drops of white truffle oil (a few drops really do go a long way, it is completely worth it to spend a bit more of high quality oil, the difference is truly amazing), and a half cup of grated Parmesan. I topped the risotto with a baked Parmesan cracker, grated the cheese on to a silicon pad, and popped it in the oven until lightly golden brown and crispy.

I poured a glass of the Champagne and proceeded to enjoy truly a great pairing. The interplay of the savory aspect of both wine and the dish were truly stunning. The richness of the Risotto was countered with the driving minerality and fresh acidity of the wine, and everything was in harmony. I encourage all of you to think about Champagne as a great wine to have before dinner, but also as a very capable pairing to many dishes.

Cheers!

-Kyle

Loriot's ancestors watch over the L'Arpent day and night.

Saturday
May042013

Food & Wine: Pass the Cheese, Please!

By: Scott Beckerly | K&L Staff Member

Pass the cheese, please!

Last Wednesday, the first of May, co-worker Kerri Conlon and I had the chance to attend a class at the Cheese School of San Francisco. We have done wine and cheese pairings for customers in our San Francisco store with them and I thought that I should probably know something about cheese...other than loving it!

The theme of our class was 'Spring Cheese and Wine' and it not only addressed cheese and wine pairings, as instructor and author Laura Werlin says (versus 'WINE and cheese', as we say here at K&L) but, also introduced us to cheeses that are released in the spring. We sampled sheep's milk, goat’s milk, cow’s milk and even raw buffalo milk cheese. These cheeses came from Missouri, California, Wisconsin, Minnesota and Tennessee. They had exotic names like “Dirt Lover”, which was silky and soft, creamy and buttery (despite the name), “Moonflower”, which was nutty, grainy and pungent with some black pepper notes, and “Dancing Fern”, one of my favorites, which was smooth and rich with cream, butter and some earthy notes. It was awesome with 2011 Georg Albrecht Schneider Niersteiner Hipping Riesling Spatlese, by the way.

The earthy profile of the 2009 Fort Ross "Fort Ross Vineyard" Sonoma Coast Pinot Noir is well-matched to buffalo milk cheese. Did you know that buffalo milk cheese is high in solids and butterfat? I didn't! Earthy, mushroomy cool climate Pinot is the way to go with this buffalo's milk cheese. The 2011 Landmark Grand Detour Pinot Noir in the tasting complemented this cheese very well. I also think this cheese would be spectacular with the 2009 Fort Ross "Fort Ross Vineyard" Sonoma Coast Pinot Noir ($34.99).

Scharffenberger Brut California with 'Petit Marcel' cheese from Pug's Leap Farm in California - match made in heaven! In addition, we learned about washed rind cheeses in which the rind is washed in saltwater and in one case, beer...the one from Minnesota, of course! For those of you who have wine and cheese (or, as Laura would want me to say, 'cheese and wine') on a regular basis, it is best to have a sip of wine first and then to have a bit of cheese. Apparently, many types of cheese can change the flavor of some wines, making them bitter or giving them an 'off' taste.

Another interesting bit of information I learned is that it was recommended that one cheese, called “Petit Marcel”, from Pug's Leap Farm in California (this was my absolute favorite) be aged a few months after release so that it ripens a little more. Kind of like bottle shock with wines when they are first shipped in! Well, a little like that anyway. I loved this one with the NV Scharffenberger Brut from California ($14.99). This would be a top choice for Champagn, too.

Speaking of bubbles, be on the lookout for either a Champagne and cheese pairing consumer tasting in the SF store or a sparkling wine tasting and cheese pairing in the future. I’m planning for one either in June or July on a Saturday afternoon. Stay tuned...

Cheese School is in session!

If you are interested in these type of classes, the Cheese School of San Francisco is located at 2155 Powell Street (2nd Floor). Their phone number is (415) 346-7530 and the web address is www.thecheeseschool.com. BTW-I bought an absolutely killer set of laguiole cheese knives to go with my Champagne sword and steak knives. Thanks, Cheese School of SF!

-Scott

Monday
Nov222010

Thanksgiving Wine & Cheese Pairings with the Cheese Handler

Thanksgiving is just four days away! With all of the chopping and slicing, baking and roasting yet to be done, why not consider throwing in a cheese course--whether as a starter or as part of dessert--it's easy (read: no prep), delicious and goes great with wine! We were so enamored with the idea that we recruited our friend Paige Handler, the Cheese Handler, to pick out some tasty domestic cheeses for your Thanksgiving celebration, which we then paired with domestic wines. The results? Fresh pairings and wine selections that not only complement the cheeses Paige chose, but that have the potential to sing along with turkey and all the trimmings....

Click to read more ...