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One of the most serious English Sparkling producers. This historic estate has been in the Goring family since 1743. The tiny 16-acre vineyard is close-planted on a steep south-facing chalk escarpment described as 'similar to the Côte des Blancs' in Champagne. The fruit is picked very selectively with quality being the absolute focus. The grapes are pressed gently using a traditional Coquard press. After three years on the lees this wine, composed of 45% Pinot Noir, 33% Chardonnay & 22% Pinot Meunier, is hand disgorged and balanced with a minimal dosage of just 4g/L. It has a fine counterbalance between toasty richness and power from the wines élevage in Burgundian French Oak barrels, with racy acidity, tension and a focused chalky minerality.

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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 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 K&L Staff (23)

Wednesday
Mar242010

Getting to Know: Joe Zugelder

Name: Joe Zugelder

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

I buy the Old and Rare wines for K&L—from auctions, private parties, etc. I started here with a summer job—one of my bosses, Todd Zucker played hoops for my dad at Hillsdale High School. That was my “in.” I’ve been here for 30-odd—very odd—years.

What did you do before you started working here?

I was a baby, then a teenager. Seriously, I cleaned a meat-packing plant when I was in High School—a “gutsy” move for a pescatarian.

What do you like to do in your spare time?

Write songs, ride bicycles, run in hills, write stories, drink wine and eat popcorn.

 What’s your favorite movie?

 A Hard Day’s Night.

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?

The first wine I ever tried was Paul Masson Rhine Castle. I was too young to imbibe legally, which no doubt made it taste even better. Then Clyde gave me a bottle of Ackerman Vouvray to taste. I saw the rest of the universe at that moment.

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

At home for sure. Breads and cheeses. Let’s try this: Sashimi with a Francois Jobard Meurault Genevrieres with a few years age. Mushroom risotto with ’66 BV  Private Reserve. Or ’89 Lynch-Bages. Or ‘96 Rostaing Côte Rôtie La Landonne ‘cause I had it last night!

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

It’s gotten older, hahaha. Less sweet stuff. Less tolerance for high alcohol offerings. I went through the first phase of that in the ’70s with drought year Zinfandels.

What do you like to drink?

Any and all. Bubbles. Funky old reds. I have the perfect job for that. When was the last time you could say that you had ‘68 Hanzell Chardonnay or ’74 Ridge cold-pressed Ruby Cabernet? Come to think of it, there may be a good reason you don’t say that…

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

Swirl. Smell. Drink. Pay attention. Match wine with memories. Drinking wine is like playing the piano—you don’t need to know a thing to enjoy it.

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

What a geeky question! Leonardo Da Vinci, Paul McCartney and my Dad. Da Vinci would serve science and invention; Paul would serve music and laughter. My Dad would serve basketball and wisdom. They are the servers. The wine would be secondary—you see, the magic would come with what they bring to the table, not me.

Monday
Mar222010

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.

Friday
Mar192010

Getting to Know: Jeff Garneau

Name: Jeff Garneau

What’s your position at K&L and how long have you been with the company? I have been a member of the sales staff in our Redwood City store for four and a half years. My current responsibilities include assisting owner Clyde Beffa with the wines of Bordeaux, focusing on in-store merchandising, sales and customer support.

What did you do before you started working here?

After I completed my undergraduate degree in geography I went on to graduate school, intending to become a university professor. I left school before completing my PhD, but I still have a weakness for maps, particularly of the world’s wine regions. After grad school I spent some time in the public sector working on regional economic development. Right before I joined K&L I spent a couple of years working as a records manager for one of the larger accounting firms. I always dreamed of retiring early and starting a second career in the wine business. I just got started a little sooner than I originally planned.

What do you like to do in your spare time?

Cook. Eat. Drink wine. Preferably with like-minded friends. Read. I am an avid reader. I have spent almost as much time in bookstores over the years as wine shops. Almost.

What’s your favorite movie?

Big Night (1996) with Stanley Tucci and Tony Shalhoub. It’s about two immigrant brothers trying unsuccessfully to run an Italian restaurant in New Jersey in the 1950s. It tells you everything you need to know about food, about life, about success and about family.

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?

A 1978 Pio Cesare Barolo I had in the late 1990s. It was the first truly mature wine I ever tasted, but I think the reason the wine made such an impression on me was because it tasted exactly the way I was given to understand it would taste. I had read in several different books that an older nebbiolo might exhibit aromas of violets and tar. When I raised the glass it was as if I held instead a handful of violets, crushing them under my nose to release their perfume. A second sniff revealed a wonderfully tarry mineral note that took me back to my boyhood in the South where the summer sun would bake the asphalt, searing your bare feet if you were too slow in crossing the road. I learned two things that night that I have never forgotten: 1) Wine at its best is capable of producing incredibly complex and varied tastes, flavors, and smells, and 2) because we humans respond so powerfully to our sense of smell wine can evoke extraordinary emotions, feelings, and memories. My current “Pio” equivalent is the 1997 LangoaBarton, St-Julien. 1997 is hardly the vintage of the decade, but the wine is showing beautifully right now. It is textbook claret, exactly as it is supposed to be.

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

My husband, Chuck, has worked for years to perfect his recipe for roast chicken. It is moist and rich and savory with a crispy skin seasoned only with sea salt, fresh cracked pepper and a little lemon. He usually serves it with a seasonal green vegetable like the fresh asparagus we had last night. He roasts root vegetables like parsnips, potatoes, carrots and turnips and always includes some unpeeled garlic cloves for me so I can spread the roasted garlic on fresh-baked artisanal bread. The meal is always accompanied by a Pinot Noir from California or Oregon, New Zealand or Burgundy. Our traditional favorite, however, is the Joseph Swan “Cuvée de Trois” from the Russian River in California. We drank the 2006 vintage last night.

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

When I first started drinking wine perhaps 20 years ago I drank a lot more red wines as well as wines that were bigger and more fruit forward. Now though I drink more balanced, food-friendly wines from all different parts of the world of every type and description.

What do you like to drink?

I try to limit myself to whites, reds, and rosés, still wine and sparkling and fortified wines.

What words of advice do you have to offer people just getting into wine? For those just getting into wine I offer the following advice:  “form impressions readily, form opinions reluctantly.” There is so much to know that one can never approach the study of wine with anything but humility. Keep an open mind. Measure what you learn against what you think you know. And taste, taste, taste. One of my colleagues here at K&L once observed that the best tool for learning about wine is a corkscrew. You learn something from every bottle you open, from every glass you pour. What could be better than that?

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

Eleanor of Aquitaine, Thomas Jefferson and Emile Peynaud. We would start out with a nice bottle of vintage Champagne and then simply sample as many bottles of Bordeaux as ti