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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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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 pairing (3)

Wednesday
Sep222010

Wine Wednesday: 2009 Josef Rosch Riesling Trocken

Repeat after me. "Not all Rieslings are sweet. Not all German wines are sweet. I will not dismiss all German wine or all Riesling because I don't like sweet wine."

This seems like a silly exercise, I know. But next to rosé, I don't think there's a more misunderstood wine than Riesling. People dismiss Riesling outright, swatting bottles away like they were an irritating housefly instead of fine wine from a noble grape. And while I also don't think anyone should assume that all wines with residual sugar are bad (see last week's post about pairing a Kabinett-style Riesling with spicy Indian-style chickpeas), I'm not going to attempt to get anyone to embrace Auslese here. No, what I'm talking about this Wine Wednesday is racy, aromatic, spicy, DRY Riesling. Let me repeat: D-R-Y dry Riesling.

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Tuesday
Aug312010

Can You Pair Tequila With Food?

When the Spanish Conquistadors came to Jalisco, Mexico, they experienced a bit of gastronomic culture shock. In a letter back to the Spanish king, Nuño de Guzmán, a particularly ferocious conquistador, wrote, "This land has no bread nor wine nor oil, vingar or cattle." They may not have had wine from grapes, but the indigenous people did have a fermented beverage from the nectar of the agave. When this pulque-like drink met the Moorish invention of the pot still, Tequila (and history) were made.

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Monday
Aug302010

Cheese Happens

K&L Personal Sommelier Online: September 2010

 "Un dessert sans fromage est une belle à qui il manque un oeil."  

 (A dessert without cheese is like a one-eyed beauty.)

 —Jean Anthelme Brillat-Savarin, The Physiology of Taste

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