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Château de Brézé has a long and storied history, first being mentioned in texts in 1068, lauded by King René of Anjou in the 15th century and served at all the royal courts. In 1957, when the AOC of Saumur Champigny was established, the owner of Château de Brézé refused to be part of the appellation, saying that his estate's vineyards were the best and deserved an appellation all their own. And he was probably right. Unfortunately, the wines from those exceptional vineyards were terrible. Lucky for us, the winery sold in 2009 to Le Comte de Colbert, who recruited Arnaud Lambert from nearby Domaine de Saint Just to make the wine. He changed the vineyards over to organic farming and began producing truly stellar wines worthy of their source. The 2012 Château de Brézé Clos David is all estate-grown Chenin Blanc raised in stainless steel to preserve freshness. It has the slightly-oxidized note of a great White Burgundy and a lovely richness that allows it to pair with a variety of foods.

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Entries in Steelers (1)

Friday
Jan282011

Food-Pairing Friday: Pulled Pork Sliders

Image courtesy of Gaby Dalkin from What's Gaby Cooking

I like football. More than most girls, I'd guess, since I'm eagerly anticipating Super Bowl Sunday with the enthusiasm my female counterparts generally reserve for red carpet events like the Oscars. From the kickoff to the final drive, I'm going to be glued to the television this year, embracing my inner Cheesehead (strangely, I grew up rooting for Green Bay even though I lived in Southern California), reaching ever-so-often for a savory treat.

I relish football food as much as I like the sport, and usually like to make team themed small bites. (Last year it was all about the Muffalettas.) And while I might try whipping up some cheese dip in a bread bowl, I find the draw of Gaby Dalkin's (What's Gaby Cooking) tangy Pulled Pork Sliders too hard to resist. Easy to eat than a full-sized sandwich and pretty simple to make--just throw it in the slow-cooker or as cast iron Dutch oven and walk away. I love mine topped with crispy chopped Napa cabbage and paired with a bottle of Jacquère from the Savoie in eastern France. And since the Savoie is fondue country, the style would pair particularly well with a cheese dip! 

We don't carry a wide array of wines made from the little known Jacquère, but the ones we do are characterful and affordable. I'll be drinking the 2009 Domaine Frederic Giachino "Monfarina" Vin de Savoie Abymes ($12.99), which is totally organic, estate-grown Jacquère aged sur lie for 6-8 months. The wine smells like wet rocks and light fruit cocktail syrup (I mean that in the best possible way), but it's completely dry on the palate, with vibrant acidity, fresh stone and citrus fruit up front and lots of minerality that carries through straight to the finish. Its slightly richer texture keeps it from getting lost in richer foods, and those sliders are rich!

For more Super Bowl wine pairing ideas, comment on what you're making below and we'll try and find a match.

Leah Greenstein