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Château de Brézé has a long and storied history, first being mentioned in texts in 1068, lauded by King René of Anjou in the 15th century and served at all the royal courts. In 1957, when the AOC of Saumur Champigny was established, the owner of Château de Brézé refused to be part of the appellation, saying that his estate's vineyards were the best and deserved an appellation all their own. And he was probably right. Unfortunately, the wines from those exceptional vineyards were terrible. Lucky for us, the winery sold in 2009 to Le Comte de Colbert, who recruited Arnaud Lambert from nearby Domaine de Saint Just to make the wine. He changed the vineyards over to organic farming and began producing truly stellar wines worthy of their source. The 2012 Château de Brézé Clos David is all estate-grown Chenin Blanc raised in stainless steel to preserve freshness. It has the slightly-oxidized note of a great White Burgundy and a lovely richness that allows it to pair with a variety of foods.

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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.

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