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Bruno Michel "Blanche" Brut Champagne $34.99One of our best non-vintage Champagnes, this organically grown blend of half each Chardonnay and Meunier comes entirely from Bruno Michel's estate. It has been aged for six years on the lees and shows wonderful natural toasty quality as well as incredible vibrance! This was the big hit of our most recent staff Champagne tasting and we think you will love it too.

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Entries in Pinot Gris (6)

Wednesday
Aug152012

K&L Wine News: August 2012 Online Newsletter and Staff Picks

We've posted the latest electronic copy of our printed newsletter in PDF format online, available for view or dowload at http://www.klwines.com/staff/3005pdf/August12.pdf -- here are some of our highlighted recommendations this month:

2011 Domaine Begude Pinot Noir Vin de Pays d'Oc Rosé ($12.99) This elegant and crisp Pinot Rosé hails from Domaine Begude, a small family -owned property located high in the foothills of the Pyrenees in the Limoux region of the Languedoc.

Chiara Shannon: What's not to love here? With fresh watermelon and strawberry aromas and flavors lifted by hints of tomato leaf and chalky minerals, this 100% Pinot Noir rose is fruity and refreshing without skimping on complexity. Served chilled, this is delightful on its own or accompanied by a fresh nicoise salad. It would also make a cleansing counter pairing to a more substantial dish, such as a provencal chicken or sausage stew with tomato and fresh rosemary.

2010 Eyrie Vineyards Estate Dundee Hills Pinot Gris ($13.99) 93 WE A blend of grapes from all four of their Dundee Hills vineyards, Eyrie's estate Pinot Gris was a trailblazer for the varietal in Oregon with its first bottling in 1970.

Bryan Brick: On a recent week long trip to Oregon scouting out wines with my counterpart in San Francisco Mike Jordan we found tons of great stuff. We met with something like 30 wineries and were impressed by pretty much everyone; however few of our visits rivaled the one we had with Jason Lett at Eyrie Vineyards...From what may be some of the oldest Pinot Gris vines in the Willamette Valley this Pinot Gris is head and shoulders above all that we tasted on our trip...more

 

2009 Bodegas Norton "Privada" Mendoza ($17.99) 93 WE | 91 RP | 91 WS Bodegas Norton is back in a big way with their Privada bottling from the very solid 2009 vintage made of nearly equal parts Malbec, Cabernet Sauvignon and Merlot.

Joe Manekin: Though I'm not a "brand hater"...the larger guys need to continually prove themselves and earn a spot here. And this year, Norton really earned it. Their 2009 privada bottling is all pure, fresh, focused red fruits, with a satisfying texture and persistent finish. For the price, you could not ask for a tastier new world Malbec Cab blend.

 

 2010 Sarno Fiano di Avellino ($24.99) Tenuta Sarno's organically farmed vineyards are situated on 4.5 hectares and are planted on rich soil deposits of calcareous clay and limestone characteristic of the region- a phenomenon attributable to the great eruption of Mount Vesuvius in 1944.

Chris Miller: Citrus, foral notes and minerals blossom on the mid-palate of this rich, textured white. The long , elegant fnish gives way to notes of honey and toasted hazelnuts. Hands down, one of the best Fiano d'Avellino I've ever tasted.

2002 Domaine Moillard Vosne-Romanée 1er Cru "Malconsorts" ($74.99) *Outstanding* 89-94 BH With Pascal Marchand consulting and a movement to biodynamic growing, the estate wines from this negociant are getting better and better. 

Susan Thornett: We don't often get beautiful, direct-from-France, well-aged Burgundies so it is a real pleasure to have this 02 Malconsorts available to sell. It needs some time to open in a decanter as it is still a little young. Lots of forest-floor and rich mushroomy goodness on the nose, the structure is quite firm and well balanced, do enjoy this one with food!

 

Bestsellers

Want to see which wines are most popular with our customers? We constantly update our lists of bestselling wines, online at: http://www.klwines.com/bestsellers.asp  

 

We offer five excellent wine clubs and a new exclusive Personal Sommelier Service, that allow you to sample outstanding wines from all over the world. Due to our bulk purchase power and longstanding relationships, the quality and value offered by these clubs are tremendous. Unlike winery clubs where you typically taste the same wines year after year, our clubs offer phenomenal variety that is strictly selected by our panel of buyers. See for yourself.

 

Friday
Feb182011

Food-Pairing Friday: Hungarian Goulash

While Goulash tastes awfully good with a crispy pint of Czechvar or Lagunitas Pils, Hungarian wines like Kekfrankos take it to the next level.

There are few dishes that make cold weather more bearable than Hungarian Goulash. This paprika-spiked beef stew was a staple in my house growing up--simple, warm and satisfying--though I doubt my mother, running around after two kids, ever started hers the night before. Decades later, in the small, Technicolor Czech town of Český Krumlov (which used to be part of the Hungarian empire), the savory, tomato-y smell of Goulash drifting from every restaurant in aromatic vignettes lead me to eat my first red meat in 10 years. Hints of caraway added a maltiness to the dish that paired perfectly with a crisp pint of locally-brewed Budvar or Budějovice pilsner, which was cheaper than water. And the fluffy dumplings, little nebula of melt-in-your-mouth doughy goodness, added textural contrast to the chewy strands of beef.

We don't get too many cold snaps here in SoCal, so now that the February heatwave has given way to chillier temps (it was in the 40s this morning), I'm digging on stews and braises while I can. But rather than pairing last night's rustic Goulash soup (I used an recipe from an old issue of Gourmet since my mom can't find hers) and dumplings with a bottle of Czechvar (what Budvar is called here in the U.S. because of the obvious issues with the original's similarity to Budweiser, a cheap imitation of the style), I decided to explore some of the new Hungarian offerings on K&L's shelves.

While the dumplings were steaming and my husband finished his crunch-intensive workout, I sat on the couch to watch and sip on a glass of 2008 Szöke Pinot Gris Mátraalja ($9.99), from the southern slopes of the Mátra mountains, about 30 minutes east of Budapest. The locals have been cultivating wine grapes on these mostly volcanic soils since the 11th centurym where the influence of the nearby mountains creates a unique microclimate that is perfectly suited to aromatic whites. The Pinot Gris from Szöke is a case in point. More like an Alsatian version of the varietal, this wine has lemon oil and mandarin aromas lifted by honeysuckle scents. In the mouth it is remarkably full-bodied for Pinot Gris, with lots of citrusy fruit and juicy acidity. 

To pair with the Goulash, I turned to a K&L's last bottle of 2007 Pfneiszl Kékfrankos, also known as Blaufränkisch, from a growing region called Sopron, near the Austrian border in Western Hungary. The wine comes from an old family winery owned by two sisters, Birgit and Katrin Pfneiszl, (their dad is Austria's Franz Pfneisl of Austria's Pfneisl United Vineyards) who got their 27-hectare Hungarian parcel back from the government after the fall of communism in the region. The winery is currently transitioning to organic viticulture. The 2007 had a little less grip than the 2009, which we now have in stock.   Vinified and aged in 70% stainless and 30% old Hungarian barrique, the wine has lots of cherry and blackberry fruit, tangy acidity, mushroom earth and a spicy black pepper kick that matches nicely with the goulash's sweet paprika heat. The acid in the wine was also able to stand up to the substantial tomato-y acidity in the soup. A decidedly more sophisticated pairing than the when washed down with beer, this duo would be a welcome warmer for Sunday supper or a small dinner party.

Leah Greenstein

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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