Stay Connected
What We're Drinking


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.

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.  


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 temperature (2)


Wine 101: Wine Storage

I don't own a lot of wine, especially when compared to some of my colleagues. And what I do own isn't particularly expensive--the average bottle in my "collection" costs between $12-$15. But after a couple of prematurely popped corks and bottles seeping in the sweltering second-floor, unairconditoned Hollywood apartment I used to call home, addressing my wine storage situation became unavoidable.

Click to read more ...


Too Cool (Or Hot) For School

If Goldilocks was a wine geek, she’d be going nuts about now. Wine serving temperatures, from barbecues to bodegas, are all over the map. Too hot, too cold, but rarely just right. But did you know that the temperature at which you serve a wine can affect how its aromas, structure and even alcohol are perceived, making the difference between a great glass and a mediocre one a matter of degrees. So why do domestic beer makers take serving temperature more seriously than the average restaurant or wine drinker?

Click to read more ...