Stay Connected
What We're Drinking

 

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.

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 liqueurs (4)

Wednesday
Jan052011

Wine of the Week: Marolo Liqueur w/ Grappa & Camomile

The holiday season is fun. Really fun. All those family get-togethers, holiday parties and office shindigs. Not to mention New Year's. And traveling. It's no wonder that after the end-of-the-year whirlwind we're all feeling a little run down, maybe are having a little trouble fitting into our clothes, and are in need of a cleanse. Which is why I think that January should be declared "Digestivo Month," honoring the libations that, throughout history, have helped aid and ease the discomforts associated with all the food and booze associated with the aforementioned festivities.

There are dozens of digestivos on the market these days, from amari to limoncello, but few are as exciting as the new wave of artisanal grappas, like those from Distilleria Marolo in Alba, Italy. Now I know what you're thinking. Grappa? That harsh liqueur made from wine pomace that tastes like gasoline? (I once had a boss who compared grappa to the worst hooch he drank during the Vietnam war. He thought the grappa I served him was worse.) But the Marolo grappas are different. Made from single varietals, incredibly fresh pomace, and with the same attention to detail you'd expect from any of the region's famed Barolo producers, the Marolo grappas are decidedly delicate and smooth where the others are in-your-face harsh. (For more on the Marolo grappas, read David Driscoll's June post "I'm Going to Make You Like Grappa."

One of the most approachable spirits in the Marolo line-up is the Marolo Liqueur made with Grappa and Camomile (375ml $25.99). Made by infusing Nebbiolo grappas with chamomile blossoms--the very same little yellow buds that make one of the most popular tisanes--this is definitely more liqueur than grappa. Slightly sweetened, the fresh floral notes meld harmoniously with the rose petal tones characteristic of Nebbiolo. The Marolo Camomile is soothing and clean. Drink it on the rocks or mix it into a cocktail with gin and honey, like the Chamomile Cocktail by Jim Meehan at PDT in New York.

Leah Greenstein

Monday
Dec132010

From Our Spirits Department: Best of 2010 Awards

The end of the year is nearing, and that means Top 10 lists and year-end awards and reviews. K&L's Spirits department, run by the creative and daring duo of Davids (Othenin-Girard and Driscoll), have already started posting their "Best of" awards for the year over on our companion blog, the Spirits Journal. Head on over there today to see what they have to say about the year's best whisky distilleries, liqueurs, tequilas and more! 

Inspired by the LA Times recent article "What sommeliers will bring to holiday parties" we'll be back tomorrow with what libations our sales staff will be bringing to holiday gatherings.

Leah Greenstein

Thursday
Jul152010

Boozy Confections

Dear Sprinkles,

This is the hardest letter I've had to write, so I'm just going to get straight to the point. After countless carrot, red velvet and coconut cupcakes I'm leaving you. You see, I'm in love. And this time my sweets are spiked.

Click to read more ...