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Saber Madness at K&L!

We have been chopping off the tops of Champagne bottles as fast as we can drink them- who needs a stopper when you are ready to commit to finishing the bottle! One of our favorites was this magnum ($84.99) of Franck Bonville Brut Rosé that Mellyn expertly decapitated on Christmas Eve. It also comes in regular 750ml ($39.99) and half bottles ($21.99). Olivier Bonville adds 8% Pinot Noir Rouge from Ambonnay superstar Paul Dethune to his top class assembelage of grand cru, estate Chardonnay to create this fabulous rose. This is one of the most elegant, bright, refreshing rose Champagnes that we carry, yet it does not lack red cherry Pinot Noir authority. We can’t get enough- bring another to the block!

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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

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Friday
Nov122010

Food-Pairing Friday: Roasted Brussels Sprouts w/ Sriracha & Mint

It's been more than four years since I wrote my first ode to Brussels sprouts, the cute, grassy green little cabbages about the size of a golf ball. And I'm still amazed that despite New York Magazine declaring that "Vegetables are the New Meat," their reputation hasn't improved much more than rosé wine in some circles. (See this summer's post, No Way Rosé.) But Brussels sprouts are deliciously sweet with nutty overtones when they're cooked properly. And you can do almost anything you want to them--though I often default to a quick sauté and dressing them up in the salty goodness of Fra-Mani pancetta--as long as you don't boil them. They're even amenable to a little kick, like in this simple recipe for Roasted Brussels Sprouts with Sriracha and Mint from our friends the White on Rice Couple.

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