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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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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

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Entries in KK&L Redwood City (2)

Tuesday
Mar222011

Words on Wine: Robert Camuto and Palmento

Robert Camuto will be at K&L RWC on Friday March 25 for a special Sicilian wine tasting that will feature readings of excerpts from his latest novel, Palmento: A Sicilian Wine Odyssey.

Join us in welcoming journalist and author Robert Camuto to K&L Redwood City! Camuto, who's on tour for his latest book, Palmento: A Sicilian Wine Odyssey, will be stopping by our tasting bar for a for a special evening of words and wine this Friday. Copies of the book will be available for sale, and K&L's Greg St. Clair will be pouring a lineup of Sicilian wines to accompany  Camuto's readings.

Event details:

What: Book Reading and Sicilian Wine Tasting with Robert Camuto

Where: K&L Redwood City

When: Friday, March 25th, 5-6:30 p.m.

Cost of Tasting: $10

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Here is a sneak preview of the lineup:

2009 Graci Quota 600 Etna Bianco

2009 Valle dell'Acate "Il Frappato"

2008 COS "Pithos" Cerasuolo di Vittoria

2006 Curto Nero d'Avola "Eloro"

Frank Cornelissen MunJebel 6 Rosso Etna

2008 Palari Rosso Soprano

2005 Benanti Serra della Contessa

2008 Graci Quota 600 Etna Rosso

2008 Passopisciaro "Chiappe" Sicily IGT

2006 Palari Faro

Robert Camuto

Words on Wine: Q & A with Robert Camuto

K&L: What is your earliest wine related memory?

RC: My earliest wine memory was as a kindergartener opening wine bottles—fiaschi (those squat wine bottles in baskets)-- at dinner in New York City for my Neapolitan grandfather. It was 48 years ago, but I can still smell the sort of rough bouquet as it mixed with scents of grandmother's cooking.
 
You are a journalist by trade, but did not start out writing about food and wine. What drew you to focusing on these topics as well as writing about travel?

Over a career of 30 years I have written about lots of subjects. I started writing about arts, culture and music in the Bay Area after college. I then later wrote about politics in Texas for a number of years, before returning to writing about culture. When I moved to France in 2001, I emphasized travel writing. But the thing that has always interested are people their stories and ideas. The last decade has been a fantastic one to write about people, stories and ideas in wine from Europe.
 
What is so exciting about Sicily as a region and as a travel destination?  How about the wines and their wine culture?

So many places in the world including Italy (and especially Tuscany) have become so commercial or replicas of other places. Yet Sicily is one area of Italy that has kept its soul and traditions intact. The cuisines—influenced by millennia of inhabitants from Greeks to Arabs to French and Spanish--are delicious. The food quality and freshness of produce and seafood is unparalleled. The history and architecture—Baroque, Norman, Greek, prehistoric—is all there. And the people--even when they have little--are some of the most kind and hospitable I have ever met.

As far as wine goes, Sicily is Italy's largest volume producer, but as in many big regions—in the postwar years the push was to produce industrial quantities. Now in the last decade or so, the new generations of winemakers are returning to smaller production and quality. Fifteen years ago there were only about 30 Sicilian producers putting wine in bottles. Now there are about 300. It's exciting because there is a rediscovery of traditional varietals and some fantastic terroirs.

How did researching Palmento differ from your investigative efforts for your previous book, Corkscrewed?

Well for one thing, when I travelled in France for Corkscrewed, if I made an appointment with a winemaker that initial meeting might last two hours. In Sicily some of those initial meetings lasted TWO DAYS!
 
Since wine books tend to be read by a fairly small readership, how do you go about writing in a way that may appeal to a broader audience, or do you?

I try to write about what I am passionate about: people, with compelling stories. In that way they become more than winemakers but like characters in a novel.
 
Any good mafia stories from your time in Sicily?

I spent some time for the book with the Anti Mafia movement around Corleone, known as Libera Terra. The influence of the Mafia has been on the wane in Sicily after the people stood up and said "enough" after the assassinations of the popular prosecutors Falcone and Borselino. Libera Terra is taking old Mafia properties and turning them to social uses to make Libera wine, pasta, and olive oil, etcetera.
 
Sicily is becoming increasingly known as a terrific travel destination.  What would be your ideal one-week itinerary for a Sicilian vacation?

In April I am returning to Sicily with my family to stay on the slopes of Mt. Etna facing the sea: eating and drinking in the vineyards with winemaker friends, hanging out in the local markets in Catania, hiking through the hills and dipping into the sea. To me that's pretty ideal.

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LEARN more about Robert Camuto: Robert V. Camuto 

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SHOP Sicilian wines on KLWines.com

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WATCH the official Palmento Book Trailer on YouTube!

 Chiara Shannon

Tuesday
Mar012011

Sake Stories: Melissa Smith and Taru Sake 

Taru Sake, Kikusakari, is one of the 6 sakes Melissa will be pouring this Friday March 4th at K&L Redwood City.

Whether you are a devout sake enthusiast or interested in learning more about this storied Japanese beverage, we hope you to join us at K&L RWC this Friday March 4th at 5 p.m. for a special Sake tasting, hosted by our resident Sake expert, Melissa Smith. 

Melissa's interest in sake dovetails with her years of experience in the culinary arts. Melissa worked in the kitchens of Terra, the French Laundry, the Inn at Little Washington, Picasso, and several others around the country, while working as a freelance writer and restaurant consultant, before landing back in the Bay Area and joining the K&L team. Throughout those years, Melissa always felt sake was misunderstood in the western food and wine world, and she made it part of her mission to educate foodies out there of the possibilities of sake as a revelatory food wine. Last year, Melissa completed the curriculum and examinations required by the SEC (Sake Education Council) to become a Certified Sake Professional.  Since her arrival in December of 2009, the K&L staff and customers have benefited from Melissa's sake enthusiasm and expertise.  Thanks to her we carry more high quality sakes (and a greater variety) than ever before!

Below, Melissa dishes on her experiences in Tokyo and what foods she recommends with her favorite Taru Sake, a special type of sake that has been aged in wood:

Melissa Smith, on Taru Sake:

"My love of Taru sake grew from sensory experiences I had while I was living in the Chinzan-so district of Tokyo. Taru sake is typically a dry Japanese sake that has been aged in large cedar kegs and is characterized by its refreshing taste and the aroma of Yoshino cedar grown in the Nara Prefecture in Japan.

Yoshino cedar was used in everything from wooden bathing buckets in the onsen baths to traditional sake cups known as Masu, where sake was served spilling over the brim of the box to signify wealth and prosperity. The Masu is actually the original form of measuring the amount of rice that would feed one person for one day. A traditional Masu hold six ounces of sake, or nearly a cup of rice.

Curious for more Sake or other wine recommendations from Melissa? Click to visit her staff review page on KLWines.com!

Yoshino cedar has been traditionally considered as the best wood for making sake casks because of the consistency of its grain and its excellent aroma. The Taru sakes typically have a light golden color from the contact with the cedar vessels in which they are aged.

While some Taru sakes can show strong wood flavor characteristics like oak-aged Chardonnay or the Greek Retsina, there are some lovely balanced Tarus where the cedar is a compliment to the sake, the nose hinting at a Northwestern forest after a light rain. It won't overwhelm food, rather it will add another dimension that can give complexity and mystique to a dish. Taru sake is best served chilled, but can also be enjoyed at room temperature or slightly warmed to just above body temperature.

The Kikusakari Taru Sake from the Ibaraki region is one the best Taru Sakes I have ever tasted. This time of year, with all the cold weather we've been having, I suggest enjoying this sake warm, with a warm potato salad flecked with smoked trout and roasted beets and dotted with fresh goat cheese."

Come meet Melissa and join us at K&L RWC this Friday March 4th at 5 p.m.  This special tasting will feature a range of distinctive sakes and is an excellent opportunity to learn while enjoying the subtle pleasures of this unique Japanese beverage.

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TASTE

What: Sake Tasting at K&L RWC  

When: Friday March 4, 5-6:30 p.m.

Cost: $10 

More details on Facebook and K&L Local Events - Redwood City

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SHOP SAKE on KLWines.com

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To check out all upcoming events and tastings at the K&L near you, visit Klwines.com/LocalEvents