2002 Dom P2 with Chef de Cave Vincent Chaperon

Last night, my wife and I were guests of Vincent Chaperon, the new Chef de Cave of Dom Pérignon. He invited us for a dinner celebrating the release of the 2002 Dom Pérignon Plénitude 2 Brut Champagne, or P2 for short. It was great to see Vincent again and congratulate him on his new role, taking over for long time Chef de Cave Richard Geoffroy.

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Gary Westby
A Pauillac Classic - Nearly 40 Years of Pichon-Lalande

Modern Bordeaux seems to be defined by generational shifts that have altered the historic landscape and attempt to upend the classification system.  But then there’s Pichon-Lalande – they are on a remarkable run for the past half-decade that’s the equal of other paradigm-shifting properties, but their wines still hold true to their style that’s carried them throughout the years. 

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Ryan Moses
The Secret Ingredient for the Perfect Margarita

For Cinco de Mayo today, I asked our spirits specialist in SF, Jackson Lee, for the perfect margarita recipe. Among the more common cocktails, this one has the potential to be either incredibly delicious or shockingly bad. At its best, it is a refreshing combination of sweet and sour, layered with a rich complexity from quality tequila. But served wrong, it can be either cloyingly sweet or overly acidic. The secret, Jackson shared with me, is a lemon-lime “Oleo Saccharum” simple syrup.

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Megan Greene
Another Excuse to Raise a Glass!

Imagine you’re at a blind tasting. The glass put in front of you exudes gooseberry, lemongrass, grapefruit, and jalapeños. The wine is austere in profile, crisp on the body and lip-smacking on the finish. How long would it take you to figure it out? Most likely, your mind would be screaming the answer before the words could even form on your lips. Without a doubt, it’s New Zealand Sauvignon Blanc, a wine so incredibly unique that it is instantly recognizable. As International Sauvignon Blanc Day approaches this Friday, we thought we would pull out some of our favorites from Down Under to celebrate this varietal. If you were looking for an excuse to raise a glass tomorrow night, here it is. You’re welcome!

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Megan Greene
An Aged Bordeaux Not to be Missed—1999 Lestage Simon, Haut-Médoc

One of the biggest perks working at K&L offers is access to Clyde’s fantastic buys on aged, value priced Bordeaux. This Friday, Cinnamon and I enjoyed a bottle of the newly arrived 1999 Lestage Simon, Haut-Médoc ($22.99) with a steak. Saturday morning, I bought myself a case. I think this will become a legendary wine in the same league with the 1997 Potensac, Medoc and the 2001 Malescasse, Haut-Médoc. It is sure to be gone very soon.

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Gary Westby
It’s Never Too Late to Celebrate Marselan

I missed World Marselan Day. It was two days ago, on April 27. But perhaps you missed it too? It would be easy to see how it could happen. This might be one of the more obscure wine days on the calendar. But don’t fret– although wine days give us an excuse to drink a glass on that particular day (and maybe post a hashtag on social), it really is about raising awareness of a varietal, and in this case, trying something new. And really you can do that any day of the year!

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Megan Greene
New Release- Krug 167

This Easter, Cinnamon and I enjoyed a real treat- the newest Krug "Grande Cuvée", which is the 167th edition of this iconic wine. I love the excitement that a Krug edition based on a famous vintage brings from our customers, but I think that in many ways, the Krug editions based on less famous vintages are even better, so I was very impatient to open this wine….

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Gary Westby
Don't Call It Chardonnay

Recently, the Hollywood staff had the great pleasure of tasting with Jean-François Bourdy, the 15th generation of the Caves Jean Bourdy in Jura, who, alongside his brother, are the stewards of deeply traditional Juran wine. He told the staff, “Don’t call it Chardonnay. Call it Jura white wine.” This is not a domaine who’s trying to capitalize on current wine trends. They use onl old barrels (up to 80 years old), old techniques, and have a library of old wines dating back to 1865. This tradition, coupled with some of the best terroir in Jura, makes these wines truly exceptional.

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Happy Grapes make Great Wine

Happy Earth Day! Each year, around April 22, people around the world take the day (or week, or month) to recognize, reflect, and hopefully do a small something for the environment. At K&L, that of course got us thinking about wine. And why not? At its heart, winemaking is intrinsically tied to the land, and there are some pretty exciting ways that winemakers and vintners do their part (not just in April, but all year round). I’m sure you’ve heard buzz words like ‘biodynamic,’ ‘organic’ and ‘sustainable,’ but with so many terms, it’s easy to get lost - and how do you determine what’s important for you? In honor of Earth Day today, I thought it would be good opportunity to clarify the differences.

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Megan Greene
Brut IPA: The New “Champagne” of Beers?

Just when you thought there couldn’t be another IPA, a new style emerged. Over the last year, Brut IPA became the hot new beer for brewers to play around with. The style, which was created by brewer Kim Sturdavant of SF’s Social Kitchen in late 2017, is refreshing, crisp and completely dry. It became an immediate hit with hop heads who crave the big aromas and flavors but are looking for something without all the heaviness. And with the return of the sun, it’s a perfect summer beer.

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Megan Greene
Some Off-the-Hook Bargains from Bordeaux's 2016 Vintage

Recently, I’ve come across a bunch of articles claiming that Bordeaux is poised to make a comeback. I don’t know what all those writers have been drinking, but here at K&L, Bordeaux never went away. Sure we get a lot more requests for, say, skin-contact wines from Slovenia than ever before—and we love that—but Bordeaux has always been a staple for our customers. And perhaps that’s because y’all are extremely savvy people who know that Bordeaux wines are among the most ageable on the planet. But I’d wager there are just as many of you who buy Bordeaux because it can offer spectacular bargains if you know where to look.

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