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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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Entries in Sicily (3)


K&L Electronic Newsletter 5th Edition - Italy: Open Your Heart to New Experiences

K&L Wine News July 01 2013: Italy

K&L Wine News

July 2013

Electronic Newsletter Fifth Edition

Italy: Open Your Heart to New Experiences

Italy is the world’s most diverse winegrowing region, from racy whites in the north to luscious reds in the south. In this issue, our Italian team invites you to embrace life like an Italian and try something new!

Click the image or follow the link at the end of the page to read more:


Words on Wine: Robert Camuto and Palmento

Robert Camuto will be at K&L RWC on Friday March 25 for a special Sicilian wine tasting that will feature readings of excerpts from his latest novel, Palmento: A Sicilian Wine Odyssey.

Join us in welcoming journalist and author Robert Camuto to K&L Redwood City! Camuto, who's on tour for his latest book, Palmento: A Sicilian Wine Odyssey, will be stopping by our tasting bar for a for a special evening of words and wine this Friday. Copies of the book will be available for sale, and K&L's Greg St. Clair will be pouring a lineup of Sicilian wines to accompany  Camuto's readings.

Event details:

What: Book Reading and Sicilian Wine Tasting with Robert Camuto

Where: K&L Redwood City

When: Friday, March 25th, 5-6:30 p.m.

Cost of Tasting: $10

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Here is a sneak preview of the lineup:

2009 Graci Quota 600 Etna Bianco

2009 Valle dell'Acate "Il Frappato"

2008 COS "Pithos" Cerasuolo di Vittoria

2006 Curto Nero d'Avola "Eloro"

Frank Cornelissen MunJebel 6 Rosso Etna

2008 Palari Rosso Soprano

2005 Benanti Serra della Contessa

2008 Graci Quota 600 Etna Rosso

2008 Passopisciaro "Chiappe" Sicily IGT

2006 Palari Faro

Robert Camuto

Words on Wine: Q & A with Robert Camuto

K&L: What is your earliest wine related memory?

RC: My earliest wine memory was as a kindergartener opening wine bottles—fiaschi (those squat wine bottles in baskets)-- at dinner in New York City for my Neapolitan grandfather. It was 48 years ago, but I can still smell the sort of rough bouquet as it mixed with scents of grandmother's cooking.
You are a journalist by trade, but did not start out writing about food and wine. What drew you to focusing on these topics as well as writing about travel?

Over a career of 30 years I have written about lots of subjects. I started writing about arts, culture and music in the Bay Area after college. I then later wrote about politics in Texas for a number of years, before returning to writing about culture. When I moved to France in 2001, I emphasized travel writing. But the thing that has always interested are people their stories and ideas. The last decade has been a fantastic one to write about people, stories and ideas in wine from Europe.
What is so exciting about Sicily as a region and as a travel destination?  How about the wines and their wine culture?

So many places in the world including Italy (and especially Tuscany) have become so commercial or replicas of other places. Yet Sicily is one area of Italy that has kept its soul and traditions intact. The cuisines—influenced by millennia of inhabitants from Greeks to Arabs to French and Spanish--are delicious. The food quality and freshness of produce and seafood is unparalleled. The history and architecture—Baroque, Norman, Greek, prehistoric—is all there. And the people--even when they have little--are some of the most kind and hospitable I have ever met.

As far as wine goes, Sicily is Italy's largest volume producer, but as in many big regions—in the postwar years the push was to produce industrial quantities. Now in the last decade or so, the new generations of winemakers are returning to smaller production and quality. Fifteen years ago there were only about 30 Sicilian producers putting wine in bottles. Now there are about 300. It's exciting because there is a rediscovery of traditional varietals and some fantastic terroirs.

How did researching Palmento differ from your investigative efforts for your previous book, Corkscrewed?

Well for one thing, when I travelled in France for Corkscrewed, if I made an appointment with a winemaker that initial meeting might last two hours. In Sicily some of those initial meetings lasted TWO DAYS!
Since wine books tend to be read by a fairly small readership, how do you go about writing in a way that may appeal to a broader audience, or do you?

I try to write about what I am passionate about: people, with compelling stories. In that way they become more than winemakers but like characters in a novel.
Any good mafia stories from your time in Sicily?

I spent some time for the book with the Anti Mafia movement around Corleone, known as Libera Terra. The influence of the Mafia has been on the wane in Sicily after the people stood up and said "enough" after the assassinations of the popular prosecutors Falcone and Borselino. Libera Terra is taking old Mafia properties and turning them to social uses to make Libera wine, pasta, and olive oil, etcetera.
Sicily is becoming increasingly known as a terrific travel destination.  What would be your ideal one-week itinerary for a Sicilian vacation?

In April I am returning to Sicily with my family to stay on the slopes of Mt. Etna facing the sea: eating and drinking in the vineyards with winemaker friends, hanging out in the local markets in Catania, hiking through the hills and dipping into the sea. To me that's pretty ideal.


LEARN more about Robert Camuto: Robert V. Camuto 


SHOP Sicilian wines on


WATCH the official Palmento Book Trailer on YouTube!

 Chiara Shannon


Wine of the Week: 2009 Antichi Vinai Petra Lava Rosato

Why does mid-winter need to feel like banishment to Siberia? Sure shoveling is tedious, and the sub-zero temperatures along the East Coast are causing ice crystals to form on the end of your perpetually running nose, but there are warm fires to snuggle near and children laughing as they make angels in the snow. Winter's chill is a state of mind that can be thawed, if just a bit, by a shift in thinking.

Now I know you're thinking that I'm delusional, or that I'm gloating because the weather here in Southern California is, well, let's just say "mild." But honestly, my sunny disposition comes not from the bright blue skies outside my window, but from the eloquent petals of prose proffered by Eric Asimov in his Monday New York Times post about winter rosés, A Rosé Can Bloom in Winter, Too.

Like most wine drinkers, I consume more hearty reds when the weather is cold. But I don't eat braised short ribs or rich red sauce pastas every night. I like to roast chickens and root vegetables, and enjoy a dried cherry and gruyere-stuffed pork chop every now and then, neither of which require a red wine that feels like a cozy chenille blanket. I like wines with bright fruit, minerality, herbaceousness, delicate tannins and plenty of acidity no matter what the season, and the pale garnet of a substantial rosé in the middle of a snow flurry can be like a SAD lamp for your palate.

So, in the spirit of Asimov's post, I'm ditching the last of my holiday gluttony-inspired Digestivo posts for a Wine of the Week that doesn't need a backyard barbecue to show it's stuff. The 2009 Antichi Vinai Petra Lava Rosato ($19.99) is anything but a frivolous, pool-side sipper. A blend of what the Sicilians call I Nerelli--Nerello Mascalese and Nerello Cappuccio--grown on the northern slope of Mt. Etna, this rosé is intense and structured. Its aromas lean toward cranberry and cherry, with hints of hibiscus, all of which carry over to a full palate balanced by juicy acidity and earthy volcanic minerality. I'm going to drink this with the aforementioned stuffed pork chop tonight, and buy an extra bottle for Sunday's fresh, farmers' market roast chicken.

Leah Greenstein