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The Freewheel line with a couple of English friends.

It takes a lot of beer to keep the wine business running smoothly. Here in Redwood City, we are very fortunate to have a great English style ale producer right in our backyard: Freewheel Brewing Company. The staff of K&L are fictures at our local pub, and it is a rare moment when one of us isn't there having a pint and a bite of their excellent food. We are also lucky enough to be the first place to offer their bottled beer for sale. If you have never had it, the Freewheel Brewing "FSB" Freewheel Special Bitter, California (500ml) is the benchmark in fresh, balanced, smashable ale. We will do our best to keep some in stock for you, the customer too!

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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 or follow us on Facebook.  


Visit our events page on Facebook or the K&L Spirits Journal for more information.

>>Upcoming Special Events, Dinners, and Tastings

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Entries in recipe (13)


Talking Turkey: Wild Mushroom Puff Pastry from Woodenhead 

Editor's Note: We're going to wrap our week of Thanksgiving wine pairings and winery recipes with a savory wild mushroom puff pastry recipe from Nikolai Stez and Zina Bower at Woodenhead Vintners. Longtime favorites of the K&L staff, Woodenhead makes earthy, balanced Pinots (as well as delicious Zins and a saline, crisp French Colombard that would go great with oyster stuffing) that play harmony in this Thanksgiving duet.  

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Talking Turkey: Gougères from Bethel Heights 

Image courtesy of Karen Low at Citrus and Candy.

Editor's Note: Everybody celebrates Thanksgiving just a little bit differently, which is why we've been hitting up some of our winemaking friends for some of their Thanksgiving recipes and wine pairings, which we'll be featuring over the next week. This time we reached out to Mimi Dudley Casteel, the second generation at Bethel Heights Vineyard in Oregon's Eola-Amity Hills. Mimi, along with her father Ted Casteel, tends the vines that have made this winery's offerings among some of the best over the past 30+ years. Her gougères are the perfect Thanksgiving appetizer--easy to make, sophisticated and a mouthwatering match for the 2008 Bethel Heights "Estate" Chardonnay and Pinot Noir (or both).

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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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