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2000 Labégorce, Margaux $39.99

A great value in Bordeaux! This bottle is mature enough to drink now, but has time in hand if you want to keep it in the cellar for the future. We love it for its laid back elegance and classic balance. A must try for your next nice steak dinner.

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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 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

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Entries in Wine (52)

Thursday
Apr082010

Trey's Blog: The Final Days of 2009 Bordeaux En Primeur

Friday, April 2nd  and Saturday, April 3rd

The last few days were loaded with négociant tastings and many, many wines. We did have three final appointments on Friday that are worth mentioning.

Haut-Brion

This is always a great tasting, not only to get a chance to taste Haut-Brion and La Mission Haut-Brion side by side, but it is also a rare opportunity to taste the Haut Brion Blanc. After it is bottled, few will get to try it at the price it fetches.

2009 La Mission Haut-Brion– Showed firm tannins, rich middle, seemed a bit disjointed but we could tell the wine is there.

2009 Haut-Brion – Alex loved this wine! Intense, concentrated and very powerful, this could be the most powerful wine of the trip. It had a firm edge to it. Fruit was a bit closed in the middle.

2009 La Mission Haut-Brion Blanc – Formerly Laville Haut-Brion Blanc. This was the first time I saw the new label. A very crisp, bright, high acid style—far less rich than Haut-Brion but still very clean and fresh.

2009 Haut Brion Blanc – Always an amazing wine.  It is hard to believe the depth, richness and density this white wine has. It shows layers and layers of complexity and fruit. It borders being over the top, but the acidity and structure keep it all together. Amazing wine!

The K&L Team with the beautiful Veronique Sanders of Haut-BaillyHaut-Bailly

The 2009 Haut-Bailly showed well. The fruit is ripe, rich and concentrated while the tannins are firm. Great mid palate fruit! Always a favorite at K&L, this will be a wine to buy if priced right.

Smith Haut Lafitte

Two of the most successful wines in Pessac were made here in 2009. Both the red and the white impressed us at the UGC tastings and at the Château.

2009 Smith Haut Lafitte Rouge – Dark, rich color, hints of chocolate, cedar and minerals, loads of fruit and big ripe tannins. Velvety mid texture with good acidity to hold it.

2009 Smith Haut Lafitte Blanc – Creamy, lush and juicy, this wine shows a voluptuous texture and a racy finish. Delicious!

Trey Beffa



Monday
Apr052010

Getting to Know: David Rickenbaker

Name: David Rickenbaker

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

I have managed the San Francisco K&L for the last 11 and a half years.

What did you do before you started working here?

Prior to K&L I spent 28 memorable years managing several Safeway and Liquor Barn locations.

What do you like to do in your spare time?

I play basketball, do a little snow skiing when there is snow like this year, and Ienjoy mystery novels.

What’s your favorite movie?

Any in the Jason Bourne collection.

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?

My epiphany wine has to have been the 1977 Alexander Valley Silver Oak that a friend gave me. I started heading up to Napa to do some wine tasting the very next weekend. I now definitely prefer a great glass of Paradigm Cabernet.

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

My favorite food is anything Italian, with either a crisp Falanghina or rich Piedmonte Nebbiolo.

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

I no longer enjoy fruit forward wines, but prefer wines with more balance and subtle flavors like a Puligny-Montrachet or perhaps a Bordeaux from Pauillac.

What do you like to drink?

I enjoy a good gin martini, a classic Belgian ale with raw oysters and/or a glass of Krug Champagne with sushi.

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

Be open-minded. Do the research, which includes tasting and reading, and don’t put too much faith in writers who emphasize points. Decide for yourself what is good and what works with the foods you enjoy.

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 love to split a bottle of Wente Chablis with my late father, his favorite, a bottle of 1990 Lynch-Bages with the legendary Joe Montana and with my wife a bottle of Krug Rosé, absolutely her favorite wine in all the world.

Friday
Apr022010

Getting to Know: Leah Greenstein

Name: Leah Greenstein

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

I’ve been K&L’s writer and editor since June 2007. I put together the newsletter every month, work on the blog, our Twitter account and write tasting notes and email blasts.

What did you do before K&L?

I managed Pizzeria Mozza—Mario Batali and Nancy’s Silverton’s restaurant here in L.A.

What do you do in your spare time?

I cook and write about food on my blog (SpicySaltySweet.com) and occasionally freelance for print and online magazines. I also love to ride my bike on the beach, hike and geek out at the farmers’ market.

What was your “epiphany wine”?

I went to Sonoma State for undergrad and we spent a lot of time knocking over wineries on Saturdays instead of bar-hopping on Friday nights. And my favorite was always the Gewürztraminer at Kunde—I didn’t even like white wine back then, but it was fresh and bright and spicy. Oh, and they played Led Zeppelin in the tasting room.

Describe your perfect meal.

I love rustic Italian and French food, like the kind cooked by grandmas for generations, paired with fresh, balanced wines.

Do you think your palate’s changed?

Absolutely. I started off liking really fruit-forward, aggressively structured wines. Now I prefer lighter-bodied, higher-acid wines with more subtlety than punch.

What do you like to drink?

Neal’s (my fiancée) home brews, craft beer, wines from all over France, especially the Loire and the Rhône, aged Bordeaux, regional Italian wines and, more recently, gin cocktails.

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

Don’t be afraid of us wine nerds. Sometimes we give the long answer to what seems like an easy question, but really we want you to have the best wine experience. Try new things and, most of all, don’t assume that just because the critics like it that you have to. I think everyone’s palate is different and everyone’s palate changes.

If you could have dinner with any three people in history, who would you invite?

My two grandfathers and Catherine the Great because she was one badass broad. We’d drink Aviations and Châteauneuf-du-Pape from my birth year, which was said to be legendary for wine as well as for snow.