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Bruno Michel "Blanche" Brut Champagne $34.99One of our best non-vintage Champagnes, this organically grown blend of half each Chardonnay and Meunier comes entirely from Bruno Michel's estate. It has been aged for six years on the lees and shows wonderful natural toasty quality as well as incredible vibrance! This was the big hit of our most recent staff Champagne tasting and we think you will love it too.

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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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Entries in food and wine pairing (17)

Wednesday
Sep102014

Sherry Experiment: Part Two - Korean Food

 

Rey Fernando de Castilla Fino En Rama & Banchan at Kobawoo House

This week, our very own Joe Manekin of Redwood City graced us with his presence in Los Angeles.  In honor of his visit we decided to drink sherry! For a small corkage fee we were allowed to bring our sherry to Kobawoo, a Korean joint specializing in Bossam.  I was lucky enough to sit with not only Joe, but also Keith Mabry of the Hollywood store, Amy Atwood of Amy Atwood Selections and Alex Russan, importer of Alexander Jules sherry. The five of us set out to continue the sherry pairing experiment.  Korean food and sherry don’t seem like an obvious pairing, but we took on the challenge with a resounding, “Well, not sure if this is going to work but let’s see what happens.”

It worked. Reeeally well. Surprisingly well. We found another amazing pairing, Sherry and Banchan. Here’s the idea behind it:

Joe Manekin digging into our Jangban Guksoo (acorn noodle dish)Sherry is often drank alongside charcuterie plates which have items such as chorizo, jamón Serrano, green olives, and marinated peppers; all items created out of necessity of preservation. Thanks to Mr. Mabry, the original idea was to try sherry with Banchan, the side dishes that are served at the beginning of the meal. This includes things like kimchi, originally created as a method to preserve vegetables,  and various other items that are pickled, fermented, or cured.  The idea was genius. While Spanish charcuterie and Korean banchan couldn’t be more different, the basic idea of preserving food with these methods manages to create a perfect pairing for dry sherry.   Banchan also creates a similar atmosphere important to sherry and Spanish culture.  It is a few small plates to be shared, Korean tapas you could say.

The sherry:

Rey Fernando de Castilla Fino En Rama Jerez (375ml $21.99Rey Fernando de Castilla is an exceptional, small independent sherry house owned by a Norwegian who focuses on bottling high quality sherries.  His bottling of En Rama Fino is no exception.  En rama sherry is sherry that has been bottled straight from the barrel, unfined and unfiltered.  It’s often advised to drink en rama as quickly as possible to enjoy all of its fresh qualities.  But we decided to drink this en rama which was bottled last October, and is almost a year old at this point.  The incredible thing is it was still fresh and vibrant, but started to lose some of its pungency and was beginning to build some richness. I think this en rama could evolve quite nicely with age, and develop some interesting flavors.

Alex sporting his hand bottled Bodega Sánchez Romate FinoIn addition to the Rey Fernando en rama fino sherry, we also drank a very special bottle of Alex’s favorite barrel of fino from the solera at Bodega Sánchez Romate, hand bottled (himself) en rama. But it doesn’t stop there, Alex was gracious enough to bring a pretty rare bottle of manzanilla from Bodega Argüeso, needless to say, we had a lot of phenomenal sherry.  They all went went seamlessly with our Korean food.  There was no thought or effort, no grasping at strings to make the paring work somehow, someway; it just worked.  And not only with the Banchan, but also with our Jangban Guksoo, a dish made of acorn noodles and some red chili salad, Haemul Pajun, a seafood pancake which is sort of like the Korean version of a Spanish Tortilla but with seafood and a bit of pancake batter, and our Bossam which came with thinly sliced boiled pork, lettuce, daikon radish and a fermented fish paste.   The umami flavors in each of these Korean dishes complement sherry perfectly.  Spiciness is mellowed by the sherry, items that are fermented, cured, or pickled ( which existed in every dish ) provided a great component for the finos to mingle with.  Maybe there’s a scientific reason all these flavors went so well with our sherry or maybe it’s simply because I was surrounded by good company and lovers of sherry.  Try it out for yourself and decide. Regardless, sherry at the Kobawoo House was an unforgettable experience for me. 

Olivia Ragni

Wednesday
Aug272014

Sherry Experiment: Part One

My infatuation with sherry started a little over 4 years ago, at the ripe age of 21 when I was working in the service industry in Philadelphia. The owner/sommelier of the restaurant devoted one particular staff training session to sherry and only sherry.  I was sceptical at first, remembering sherry as a cooking ingredient rather than a drink.  After an introduction to the vast variety of sherry, some information about the solera system and a taste of oceanic Manzanilla, I was hooked. Last October, while I was living in Germany, my infatuation only grew stronger when my boyfriend and I took a trip to Andalucia.  Vibrant, lively, quaint little Jerez was our favorite stop on our tour of the region.

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Thursday
Sep262013

Champagne XL: 2003 Dom Perignon Rose

DP Rose and smoked salmon- what a luxury!

The Dom Pérignon Rosé is the best wine in the Moet portfolio and I have been fortunate enough to have many great experiences with many vintages. I was very surprised when I learned that they would release a 2003, since as many of you know, it was one of the most difficult vintages in a generation. The summer was so hot that the harvest was the earliest since 1852. Unlike other scorchers like 1976, the big houses had hardly any Chardonnay to freshen up the wine as two thirds of the crop was destroyed in a spring frost.

 The 2003 vintage was undeniably great for one thing in Champagne: red wine. It is very rare to get the kind of heat this far north to make good, rich, red wine, but in 2003 the sun shown bright. To me, it is the high quality of the red wine in this vintage of DP rose that makes it so intriguing, and worth your time to try.

Cinnamon and I paired our bottle with some chunky, rich, peppered smoked salmon from the Mountain View Farmers Market. This oily, flavorful fish on top of olive oil basted crostini brought out the best in the 2003. I would recommend a dish like this with this wine as it is a huge wine and likes the food. This is rose Champagne XL, with breadth and weight on the scale of Burgundy, but flavors that are all Champagne: clean dark fruit, transparent toast, and a yeastiness that DP fans will find familiar and love. The bead is effusive and the texture rich and thick with a finish that is round and fruit driven rather than mineral.

How will it keep? We drank ours in an hour!

How will it age? The cellar master, Richard Geoffroy says it will go the distance. While I usually like higher acid vintages for the long haul, low acid vintages like 1959 have kept perfectly. I will be pleased to find out in a few decades! This is a unique and bold DP rose, and certainly worth your attention. We have a little in stock here. I hope you enjoy it as much as I have!- Gary Westby