Stay Connected
What We're Drinking


Just add duck crepinettes!

Buying ready to drink 1er cru Burgundy is not easy. For a couple of years I did the Old and Rare wine buying here at K&L and found it easy to find California Cabernet and even Bordeaux from collectors. But Burgundy… Forget it. They had to die, get a divorce or have doctors orders to part with the king of all Pinot Noir! This bottle of 2007 Domaine Mongeard-Mugneret Nuits St-Georges 1er cru Les Boudots ($99) comes direct from the property from our friends at Atherton, and like most of the 2007’s, drinks fabulously right now. This wine showed excellent sweet beet fruit, savory depth, and incredible finesse and length. The tannins are completely resolved, and went perfectly with duck crepinettes from the fatted calf in San Francisco. This is the kind of Burgundy that gets people hooked- you have been warned!!!! –Gary Westby

Recent Videos

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.  


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


Entries in Taru (1)


Sake Stories: Melissa Smith and Taru Sake 

Taru Sake, Kikusakari, is one of the 6 sakes Melissa will be pouring this Friday March 4th at K&L Redwood City.

Whether you are a devout sake enthusiast or interested in learning more about this storied Japanese beverage, we hope you to join us at K&L RWC this Friday March 4th at 5 p.m. for a special Sake tasting, hosted by our resident Sake expert, Melissa Smith. 

Melissa's interest in sake dovetails with her years of experience in the culinary arts. Melissa worked in the kitchens of Terra, the French Laundry, the Inn at Little Washington, Picasso, and several others around the country, while working as a freelance writer and restaurant consultant, before landing back in the Bay Area and joining the K&L team. Throughout those years, Melissa always felt sake was misunderstood in the western food and wine world, and she made it part of her mission to educate foodies out there of the possibilities of sake as a revelatory food wine. Last year, Melissa completed the curriculum and examinations required by the SEC (Sake Education Council) to become a Certified Sake Professional.  Since her arrival in December of 2009, the K&L staff and customers have benefited from Melissa's sake enthusiasm and expertise.  Thanks to her we carry more high quality sakes (and a greater variety) than ever before!

Below, Melissa dishes on her experiences in Tokyo and what foods she recommends with her favorite Taru Sake, a special type of sake that has been aged in wood:

Melissa Smith, on Taru Sake:

"My love of Taru sake grew from sensory experiences I had while I was living in the Chinzan-so district of Tokyo. Taru sake is typically a dry Japanese sake that has been aged in large cedar kegs and is characterized by its refreshing taste and the aroma of Yoshino cedar grown in the Nara Prefecture in Japan.

Yoshino cedar was used in everything from wooden bathing buckets in the onsen baths to traditional sake cups known as Masu, where sake was served spilling over the brim of the box to signify wealth and prosperity. The Masu is actually the original form of measuring the amount of rice that would feed one person for one day. A traditional Masu hold six ounces of sake, or nearly a cup of rice.

Curious for more Sake or other wine recommendations from Melissa? Click to visit her staff review page on!

Yoshino cedar has been traditionally considered as the best wood for making sake casks because of the consistency of its grain and its excellent aroma. The Taru sakes typically have a light golden color from the contact with the cedar vessels in which they are aged.

While some Taru sakes can show strong wood flavor characteristics like oak-aged Chardonnay or the Greek Retsina, there are some lovely balanced Tarus where the cedar is a compliment to the sake, the nose hinting at a Northwestern forest after a light rain. It won't overwhelm food, rather it will add another dimension that can give complexity and mystique to a dish. Taru sake is best served chilled, but can also be enjoyed at room temperature or slightly warmed to just above body temperature.

The Kikusakari Taru Sake from the Ibaraki region is one the best Taru Sakes I have ever tasted. This time of year, with all the cold weather we've been having, I suggest enjoying this sake warm, with a warm potato salad flecked with smoked trout and roasted beets and dotted with fresh goat cheese."

Come meet Melissa and join us at K&L RWC this Friday March 4th at 5 p.m.  This special tasting will feature a range of distinctive sakes and is an excellent opportunity to learn while enjoying the subtle pleasures of this unique Japanese beverage.



What: Sake Tasting at K&L RWC  

When: Friday March 4, 5-6:30 p.m.

Cost: $10 

More details on Facebook and K&L Local Events - Redwood City





To check out all upcoming events and tastings at the K&L near you, visit