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K&L Staff Recommendations
Montechiara Prosecco DOC $9.99
This Prosecco offers delicate flavors of pear and hints of nutmeg, all in a well balanced sparkling wine. Montechiara is an Extra Dry bubbly, like most Prosecco, which gives it a more determined palate presence, good acidity and a bright freshness that make it seem more like a Brut while lengthening the finish. Try it for your holiday parties or just knocking the dust off a long day at work! (Greg St. Clair, K&L Italian wine buyer)
This sparkling white wine was obtained, as you might guess by the name, from the Prosecco grape using the Charmat method in autoclave. It is the epitome of prosecco, where the harmony of its elegant body is accompanied by a delicate bouquet. The freshness and fragrance of this wine, together with a fine and persistent perlage, make it ideal for any occasion. And the price doesn't hurt either! Serve at a cooler temperature than most whites, and watch bottle after bottle disappear at your next party.
The Bronca sisters grow their own fruit in steep hillside vineyards, then make base wine and perform the secondary (sparkling) fermentation on non-vintage batches three or four times a year, to ensure freshness. Low yields and hillside-grown fruit ensures that the wine has good concentration and acidity. This one's a clean, crisp and ultimately refreshing sparkler that is one of our favorites.
Wine Enthusiast: "Here’s a Prosecco Brut with a fuller, more generous personality that comes across in the form of peach, nectarine and grapefruit aromas. The wine has a light, golden color and offers frothy cream backed by a tight citrus finish." (7/2009) K&L Notes: San Venanzio has won many awards over the years. At K&L they get the coveted "Guido" award two thumbs up and three stars for value. On the nose, there are generous notes of apples, peaches, tropical fruits and pear blossom. It’s wonderfully balanced and elegant, with a pleasurable spiciness. The palate is rich and creamy,... Read More »
This batch of the Blason Brut sparkling wine is made from 100% Ribolla Gialla grapes and is produced in a "long Charmat" method, meaning that it spend six months in tanks. Blason is from Isonzo in Italy's north easternmost region, called Friuli, which borders Slovenia.
90 points Robert Parker's Wine Advocate: "The non-vintage Prosecco del Valdobiaddene Particella 68 comes from a hillside vineyard planted with 40-60-year-old Glera vines in rocky soils. It reveals more minerality along with honeyed grapefruit and apple-like fruit. Crisp and light-bodied with more intensity and flavor than its sibling, it is a dry sparkler to enjoy over the next 1-2 years." (6/2014)90 points Stephen Tanzer's International Wine Cellar: "Bright straw-green. Sexy, clean aromas of floral white peach, apricot and tangerine. On the palate, soft citrus and pineapple flavors are enlivened by vibrant acidity and nicely extended on the creamy, ...Read More »
Inventory: San Francisco
Robert Parker's Wine Advocate: "Moscato 100% Intense grape, floral and honey aromas. Spicy. Sweet with crisp acid to balance. Moderately fine bubbles. Light body and alcohol (7%). Long finish, straightforward, some minerality." (3/2010) K&L Notes: Muscat grapes, being particularly aromatic, require a special winemaking technique in order to preserve the fruit's potent fragrance and to create a wine that is light on its feet and a fine accompaniment to fruit and nut-based desserts. The gently pressed grape juice is kept in refrigerated tanks until it is processed into the autoclave to obtain a spark... Read More »
90 points Wine Enthusiast: "Cuvée Prestige has a fragrance of toasted bread crust, apple and pear. The creamy palate has a great depth of flavors: Golden Delicious apple, lemon drop, honey and pastry. The wine finishes on an almond note." (12/2013)90 points Wine Spectator: "Though rich and creamy, this wine is focused by finely cut acidity, resulting in a lithe version overall. The smoky mineral undertow mixes with flavors of poached apple, toasted brioche, lemon curd and vanilla, followed by a lasting finish. Drink now through 2018." (11/2012) Jancis Robinson: "Immediate, appealing yellow fruit and bread-crust nose. Fine bead a ...Read More »
I remember when my salesman approached me on this wine, "Mate, have I got a wine for you and your Club!" he's English so he throws in the occasional Mate or Chap for us Colonials… He explained what he was pitching me, a Bone Dry, Italian sparkling wine that is 15 years old…..needless to say I was a bit circumspect. He continued saying that the wine was 70% Chardonnay, 25% Pinot Noir and 5% Pinot Bianco and had remained on the lees for 12 years. He's actually quite a serious fellow so I said let's pop the cork and see for ourselves, I was actually stunned... Read More »
Inventory: Redwood City
Fresh, low-alcohol 5.5%, semi sparkling, sweet, red wine! Serve chilled this super refreshing and easy to drink Piemontese wine made predominantly from Brachetto grapes in the tiny town of Santo Stefano Belbo will charm the pants off you. Buy two - you won't be able to resist. This wine is produced using the Charmat method, which gives a sparkle to the gorgeous strawberry aromatics, and although it's sweet, the crisp acidity makes this wine perfectly balanced. Have on a summer afternoon, with Sunday brunch or your late night munchies. It is like a soda w... Read More »
Oblio is a blend of Lambrusco Salamino, Lambrusco Maestri and Ancellotto. This is not as dry as their Terra Calda and not as sweet as their Lambruco Dolce. Dense and full-bodied, it possesses just a hint a sweetness, reminiscent of strawberries and wild flowers, with a dry dusty finish. This Rosso Frizzante is a must serve for your holiday parties.
Wine Enthusiast: "Talc powder and white pepper appear at first and the bouquet opens to include additional layers of citrus and stone fruit. The perlage is sharp and toned." (8/2013) K&L Notes: A direct buy makes this Brut level Prosecco a no-brainer, and quality conscious winemaking (several secondary fermentations take place per year to ensure freshness) makes it a pretty delicious choice as well. Stock up for parties! Four bottles per case.
Organically farmed without the use of pesticides or herbicides, all hand-harvested, and soft-pressed, this crisp, refreshing Prosecco (100% glera) stands out for a number of reasons. It was aged on its lees for three months in stainless steel with secondary fermentation occurring in bottle (unique for Prosecco), produced sustainably and according to traditional methods (also unique for the vast majority of soul-less, mass-produced Prosecco out there) and it is unfiltered (lees have not been removed), which means you may have to be a little extra careful ... Read More »
"I am fascinated by Italian sparkling wines made of indigenous Italian varieties," writes importer Oliver McCrum, "and the Zanussis make a really good one. It's not made by either of the normal methods used to make dry sparkling wine, but rather by the method used to make Moscato d'Asti, which involves putting must into the special fermentation tank, and fermenting all the way from grape-juice to sparkling wine in one step. The wine is then aged in the tank on the lees until judged to be done, then decanted off the lees and bottled. (Some top-end Prosecc... Read More »
Inventory: San Francisco
Wine Enthusiast: "Here’s a cheerful Prosecco Brut (in bright green packaging) with distant aromas of stone fruit, melon, kiwi and white stone. It offers creamy foam and a soft approach on the palate followed by lively acidity." (7/2009) K&L Notes: Franceso Drusian is the third generation of his family to make wine from the Prosecco grape, but the first to make sparkling Prosecco, which he has been doing since 1986. He cares for his vineyards in Conegliano and Valdobbiadene biodynamically, and this comes through in his wines. This Prosecco shimmers in the glass, casting glints of gold ... Read More »
Inventory: San Francisco
While Ettore Germano is better known for its traditional Piedmontese wines--Barolo, Barbera and Dolcetto--the estate makes a number of intriguing and less traditional wines under the Langhe appellation, including this sparkling rosé. Done in the Champagne method, this bubby is made from young-vine Nebbiolo grown in the family's Barolo holdings of Cerreta, Pra Po, Pradone and Lazzarito. Picked early and left on the skins for just a short time to extract just a bit of color and avoid Nebbiolo's pronounced tannins.
Inventory: San Francisco
Ah, Piedmont! Home to Italy's most long-lived reds, Barolo and Barbaresco. Piedmont also lays claim to this frothy number, a semi-sweet sparkling wine that shares as much in common with Barolo as a turnip does with a root beer float. To begin with, there's the preponderance of wild strawberry fruit, and the effervescent goodness that is not totally dissimilar to Moscato, only this one is pink. Deep pink. Gulpable pink. After a certain age it is unseemly to drink cherry soda pop in public--go for Brachetto instead! No, it isn't Red Moscato, but I couldn't... Read More »
Inventory: Main Warehouse