Taittinger Somm Night
Some of us industry folk had a beautiful opportunity recently to attend the annual Taittinger Somm Night event in SF. This is a great occasion wherein vendors, distributors, retailers, and wait staff can get together and hang out. It’s especially nice because we all get to be under one roof without any expectations of wheeling and dealing – we don’t need to sell or push or network. We were there to unwind, chat, and drink some tasty Champagne as we roll into the ever-busy Autumn months.
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It’s Preseason at K&L Hollywood!
If you’re a regular shopper at K&L, or receive our weekly Events email, you know about our in-store wine tastings held every Thursday and Saturday. These informal, educational (and social!) meetings provide the opportunity to explore a region and expand your palate. But did you know we have an exciting new way to learn about wine? This summer, we rebooted our offsite wine dinner series as a way to elevate the food-and-wine pairing experience and to connect our customers to the people behind the wine.
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That Old Fashioned Champ
When K&L Champagne Buyer, Gary Westby, asked if I had any thoughts on a cocktail for using the Baron-Fuente Grande Reserve bottles I knew I had a shortlist of recipes that I wanted to try, but I ultimately settled on the Champagne Old Fashioned, or as I fondly refer to it: That Old Fashioned Champ. As its name implies, it riffs on one of the most classic of all cocktails, and just as the traditional Old Fashioned relies on simplicity of function to let the few ingredients shine beautifully, this Champagne version takes the same approach so you can appreciate each element that contributes to the beverage.
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The Next Generation: Delphine Brulez of Champagne Louise Brison
Delphine Brulez, winemaker at Champagne Louise Brison, hails from the Aube, a southwestern enclave in Champagne that has always had a touch of a rebellious streak. Closer in geography, soil, and spirit to Burgundy than to Reims, many winemakers here are leading the grower-producer revolution that is focusing on terroir—that is, single-vineyard, single-vintage, even single-varietal Champagne—in a region where blending has defined the style for centuries. The Aube is, at the very least, making us rethink what we know about Champagne.
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For the Love of the Vineyard: Champagne Pierre Paillard
Quentin Paillard cares about his vines. His family has been growing grapes and making wine in the village of Bouzy since 1799—so it’s fair to say that he’s deeply rooted (pun intended!) in its soil. But upon speaking to him, it’s clear that their soil and their vines are truly the driving force behind the domaine. His passion for the work they do in the vineyards is palpable, and this is indeed the unique advantage of being a grower-producer among Champagne’s many negociants. All their wines are made from this devotedly grown estate fruit, with a heavy emphasis on preserving the character of the vintage, even in their nonvintage offerings. And there’s some alchemy that happens between soil and fruit and year that makes these Pinot-driven wines perennial staff favorites here at K&L.
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