“I think it’s the 1955. Yes, it’s the 1955.”
We all watched as Bordeaux buyer Clyde Beffa’s jaw dropped. He slowly pulled down the brown paper bag that was hiding the mystery wine he brought with him from California that was in our glasses. Sure enough. 1955 La Gaffelière-Naudes, St. Emilion.
Read MoreEvery year, my father and I celebrate our birthday together by having a wine dinner. This year, we started with the 2008 Pierre Paillard Grand Cru "La Grand Récolte" Extra Brut Champagne, paired with my mother-in-law’s excellent salmon pate starter. Everyone was taken aback by the incredible youth of this 11-year-old bottle, and by the stupendous breed and length. It was a fantastic way to start the party.
Read MoreAs we navigate new import tariffs, it is worth taking the time to discuss with transparency what to expect with this tenuous situation. We will continue to update this post as we have more information so that you can shop with confidence and clarity.
Read MoreHooray! The best foodie holiday of the year is nearly upon us! Our buyers have put together some of their favorite wine pairing recommendations for your turkey/tofurkey/turducken to get you ready for the big bacchanal of Thanksgiving. Bon appetit!
Read MoreIt is hard to believe that it has already been thirty years for Fleury making biodynamic Champagne. These wines were our first organic Champagnes at K&L, and we have been importing them directly for almost as long as I have been working for the company. As I always say to customers considering their Champagne, we don’t work with them just because they are organic; we work with them because they make great wine. To celebrate thirty years of biodynamie, they have released a special wine, the Fleury Cuvee 30 Ans, and it is one of the most profound and complex Champagnes they have ever released.
Read MoreYesterday, I got the call from my oldest friend, Henry Hiatt, who manages the Fish Market restaurant in San Jose. His one allocation of fresh King Crab, aired in from Alaska, had arrived. I am very fortunate to have had the chance to enjoy this rare delicacy for several years running thanks to Henry, and after experimenting with Chablis, Puligny, Chassagne, and all manner of white Burgundy and Champagne, we have settled on a pairing that we think works best.
Read MoreNew Zealand is killing it right now with Pinot Noir, and we at K&L are completely on board the NZ Pinot train. Our Australia/New Zealand Buyer Thomas Smith is one of its biggest advocates, and has brought in some stunning wines from new Direct Import producers that are really breathing life into the category for us. And we’re excited to use this blog space to introduce you to them. First up: a fellow by the name of Matt Connell.
Read MoreIf you have not tasted Lanson Champagne lately, now is a great time to get reacquainted.
Read MoreRecently, our Buyer Keith Mabry introduced us to the wines of Patrice Colin, a new Direct Import producer who specializes in Pineau d’Aunis, and the grape came into laser focus for me. Seriously, they’re intensely delicious and interesting wines. If you’re craving a rich Cab, they might not be your thing, but if you’d like to try something a little off the beaten path that still delivers immense drinking pleasure at the table, pick up a few of these bottles—they’re a great value, all around the $15 mark.
Read MoreThis weekend, Cinnamon and I had the chance to preview the soon to be released 2006 Krug Brut Champagne, and we were very impressed.
Read MoreMonday night, our founder and Bordeaux buyer Mr. Clyde Beffa threw a party for the Redwood City staff after hours. He fired up two gigantic kettle grills and treated us to some excellent salmon, dry-aged ribeye, and lamb chops from local superstar butcher Pape Meat in Milbrae. He and our master of all operations, Jorge Valencia, cooked up a storm for the twenty-six members of the team who came for the party. Naturally, some corks were popped…
Read MoreHot off the presses, our current newsletter, where French Regional Buyer Keith Mabry takes us on a Tour de France, covering some of the hottest Rhône, Loire, and Rousillon wines on our roster. Vintages have been good, and our producers are knocking it out of the park.
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