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One of the most serious English Sparkling producers. This historic estate has been in the Goring family since 1743. The tiny 16-acre vineyard is close-planted on a steep south-facing chalk escarpment described as 'similar to the Côte des Blancs' in Champagne. The fruit is picked very selectively with quality being the absolute focus. The grapes are pressed gently using a traditional Coquard press. After three years on the lees this wine, composed of 45% Pinot Noir, 33% Chardonnay & 22% Pinot Meunier, is hand disgorged and balanced with a minimal dosage of just 4g/L. It has a fine counterbalance between toasty richness and power from the wines élevage in Burgundian French Oak barrels, with racy acidity, tension and a focused chalky minerality.

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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 Spirits buyer (2)

Wednesday
Mar312010

Getting to Know: David Driscoll

Name: David Driscoll

What’s your position at K&L and how long have you been with the company?

I am the spirits buyer for Northern California, and I have been with K&L since October of 2007.  I also write a lot for the website and blog.

What did you do before you started working here?

I was teaching elementary school part time in Chinatown while getting my master’s degree in German. 

What do you like to do in your spare time?

What I like to do is hypothetical. What I actually do is clean the house, cook the food, and read up on the latest booze.  I feel I used to do much more, but I can’t remember what it was.  I like to cook Italian food, that’s for sure.

What’s your favorite movie?

Impossible question. I will say that the best movie ever made is Boogie Nights, but it isn’t my favorite.  I wrote a paper in college on that subject to prove this subjective opinion as an objective fact.  I did convince one professor. 

What was your “epiphany wine”—the bottle or glass that got you interested in wine? Is there a current wine that you consider the equivalent?

I don’t understand how other people have had an epiphany wine.  Maybe it’s like having a kid, and I wouldn’t know because I don’t have one. When I first tried Sauvignon Blanc from the Loire Valley and could taste the crushed stones and minerality is when I knew that wine tasting wasn’t a bunch of baloney, but I don’t remember what the wine was.

Describe your perfect meal (at a restaurant or prepared at home). What wine(s) would you pair with it?

I would be somewhere in a small Italian village eating at restaurant that makes 100% of their own produce (raises the livestock, grows the veggies, etc.) and I would drink something out of a ceramic pitcher that probably costs two Euros. 

How do you think your palate’s changed over the years?

Just like every other employee who has answered this question: from big, fruity, silky wines to more obscure and interesting flavors. I think it is human nature to seek out what isn’t just like everything else when you’re constantly subjected to the same old thing. At least, I hope it is for the sake of others. 

What do you like to drink?

Lately it’s been Italian and French regional wines, but mostly cocktails. My spirits bar has gone from 10 bottles to 70 bottles in the last four weeks.

What words of advice do you have to offer people just getting into wine?

Don’t let anything intimidate you, be it a wine store clerk or the lack of a recognizable word on the label.  Be patient and stay humble (and those last two are things that I do not do particularly well).

If you could have dinner with any three people in history, who would you invite? What wine would you serve each of them?

I would want to invite people that I never got the chance to meet and who I know enjoyed a good drink, like my dad’s father, Henry Miller and Charles Bukowski.  We probably would drink the whole time and would end up ordering pizza because I’m not going to cook.  I would shut up for once in my life and listen to these guys trade stories.

 

Tuesday
Sep082009

Getting to Know: David Othenin-Girard, Spirits Buyer (Hollywood)

What’s your position at K&L and how long have you been with the company?

I’m the Spirits buyer and Hollywood’s Loire/Alsace/Germany/Austria liaison, and I’ve been with K&L since February 2008.

 What did you do before you started working here?

I was buying spirits across town.  I also worked in events with caterers and party planners to provide full bar services for parties across LA. When K&L popped up out of nowhere I knew I had to get involved.  As a “mostly” native Angeleno, I’ve always felt that the ast side of Los Angeles was severely underserved in terms of wine choices.  In fact, all of Los Angeles has benefited for K&L’s presence here, and I’m grateful to be a part of it.

What do you like to do in your spare time?

I spend most of my spare time walking my basset hound, Goober. We walk around Hollywood looking for new places to eat or new bars to keep. When I’m not scoping out restaurants, wine programs and cocktail lists, I’m testing my bar skills on my unwitting friends. I have to say that you can really tell who’s a true friend after your first cocktailian disaster.  If you’ve made a terrible drink (whether mistakenly or over-ambitiously), a true friend will never suck it down with a smile. Honest criticism is the key improvement.

What’s your favorite movie?

Time Bandits.

What was your “epiphany wine”—the bottle or glass that got you interested in wine? Is there a current wine that you consider the equivalent?

Wine has been part of my life since I was very young.  My Grandfather was an (amateur) winemaker and I used to spend summers outside of Geneva helping him tend his 1/2-acre of vines.  He instilled a great reverence for the vine; tasting his wine has always been an important memory.  My epiphany wine, however, was thanks to my former employer, an illustrious gentleman who thought nothing of opening something extremely rare if the right crowd was about. I reaped the benefits of one particularly extravagant tasting and got my lips around a glass of 1928 Cheval Blanc. I was floored. I understood, in theory, that great wines were essentially immortal, but experiencing the supernatural first hand changed my life.  Also, Port Ellen 29 year and 1985 DRC St. Vivant. Thanks Grandpa!

Describe your perfect meal (at a restaurant or prepared at home). What wine(s) would you pair with it?

My perfect meal has less to do with what’s being served than with who I am with, but if I am being put on the spot it would be dinner on the hill in Camogli, a small fishing village near Portofino.  They do an amazing whitefish carpaccio drizzled with amazing olive oil and a lemon twist.  This pairs perfectly with the mineral crispness of the regions Bosco or Vermentino varietals. Watching the sunset over the Mediterranean with a good friend is truly a transcendent experience.  Also, Chez Omar near Place de la Republique in Paris with a back vintage of Tempier Bandol Rouge—perfect couscous, perfect pave au poire, perfect restaurant. 

How do you think your palate’s changed over the years?

I don’t know if my palate has changed over the years, although in college I was able to drink Keystone Light, something that I’m physically unable to do now.  However, I think I’ve developed a more delineated sense of what I love to drink and why.  I think of myself as a very open-minded drinker, not discounting any bottle because of its varietal or appellation.  That being said, every region has its duds and its studs.  I tend to prefer winemaking that is genuine and thoughtful.  Overly-worked wines can taste like they came from a factory rather than the vineyard.  If you don’t have grapes that can speak for themselves than maybe you shouldn’t be letting them speak in the first place.

What do you like to drink?

Well… red, white, sparkling and dessert wine.  Also, beer and ciders of all sorts, Sherry, Porto (especially vintage), bourbon, rye, cognac, armagnac, tequila, mirabelle, quetsch, grappa, calvados, applejack, rum, absinthe, whisk(e)y of all sorts, mescal, liqueurs, eau di vie and fruit brandy.  But of course, the cocktail is king!

What words of advice do you have to offer people just getting into wine?

Never prejudge a wine based on what you know or think you know.  If I hear someone say they don’t like Merlot one more time…Château Petrus is Merlot, are you sure you don’t like Petrus?

If you could have dinner with any three people in history, who would you invite? What wine would you serve each of them?

Hardy Rodenstock, Jerry Thomas, Didier Dagueneau.  We’d have ’47 Cheval Blanc, ’27 Fonseca, and ’96 Krug respectively.