Kabinett is the German classification for quality wines ranking just below spaetlese. Kabinett wines are relatively low in price, but sugar is never used in their production– a marker of quality. (Wine/Classification & Attributes)
It is believed that the nation of Georgia, located just north of Turkey, was the birthplace of winemaking, some 5000-6000 years ago. Today, wine here is made in much the same manner as back then, with long aging underground in terra cotta pots, known as amphorae. The region of Kakheti is the largest in the country as well as being the most important historically. The climate here is moderate; the most common soils are reddish clay ones known as cinnamonic. Leading grape varieties include red such as Saperavi, a late-ripening, deeply colored cultivar that yields long-lived wines, and Cabernet Sauvignon; the leading whites are Rkatsiteli and Kakhuri Mtsvani. The former maintains good levels of acidity even in very hot years, and is used for dry, sweet and sparkling wines, and even for brandy. The latter is the source of lighter, aromatic whites with tropical fruit notes. (Wine/Appellations)
This Basque country classic is popular in many parts of Europe. This unexpected combination is delicious. Its a great solution for a sub-par bottle of red wine or anytime you need a caffeine fix. (Spirits/Cocktails)
Kamptal, named for the local Kamp River, is a region in Lower Austria, about 35 miles northwest of Vienna (Lower Austria, interestingly is in the far northeastern reaches of the country); Langenlois, the largest wine-producing wine town of Austria is found here. There are 9000 acres of vines planted on hillsides; the soils, formed over millions of years, are a mix of volcanic rocks and sandstones. Gruner Veltliner and Riesling are the signature varieties here, representing 80% of the region's plantings. These are arguably the nation's finest white wines, with intense aromatics and strong minerality; these are whites built for aging. (Wine/Appellations)
Kanpai is the Japanese toast equivalent to "Cheers!" or more literally "Empty Cup!". (Sake/Service)
The historical region of Kartli lies in the east of Georgia and produces red, white, and European style sparkling wine. Major grapes include Chinuri, Gori Mtsvane, Budeshuri, Tavkveri, Shavkapito, and Saperavi, as well as European grape varieties such as Pinot Noir, Aligote, Chardonnay, Sauvignon Blanc, and Merlot. Kartli's most notable wine is Atenuri, a sparkling white made from Chinuri, Gori Mtsvane, and Aligote under its own sub appellation-try it with roasted leeks and garlic. (Wine/Appellations)
A keg is a small barrel for aging or storage. It is usually only 12 gallons in size. (Wine,Beer,Spirits,Sake,Mead/Production)
Zwickl lagers, or kellerbiers, refer to unfiltered lagers and range widely in color, averaging between 4.5-5.5% in alcohol with variations depending on the interpretation of the style. Kellerbiers are essentially unfiltered versions of traditional German-style lagers. Traditional kellerbiers are less carbonated and may contain subtle sulfur and acetaldehyde aromas and visible yeast sediment. Contemporary versions of kellerbiers are very similar to traditional versions except that most examples are fully carbonated and the acetaldehyde aromas are absent due to being fully lagered. Noteworthy examples of this style include: Samuel Adams Alpine Spring, Urban Chestnut Zwickl and Stiegl Paracelsus Zwickl. (Beer/Classification & Attributes)
A kettle is a vessel in brewing usually used for boiling wort. (Wine/Equipment)
Keuka is one of the finger lakes in the heart of New York State's wine country. (Wine/People and Places)
Kilning is the heating of germinated barley to dry it as the final stage of the malting process. (Beer,Spirits/Production)
Kimoto sake is produced using the original technique of creating the yeast starter mash. Before brewers fully understood the chemistry of creating the necessary yeast starter it was believed that the rice and koji had to be painstakingly mashed into a paste to convert starches to fermentable sugars. This process involved brewers mixing and crushing the rice and koji with long poles in a small vats for hours. The Kimoto method is very labor intensive and requires twice as much time in comparison to modern methods to complete the yeast starter. This method is still used by some breweries today, and results in a more robust, wilder and gamier sake. (Wine/Classification & Attributes)
The Kir originated in Burgundy, France in the 1940s, and is named after Félix Kir, who was a hero in the French Resistance during the Second World War, and then the Mayor of Dijon from 1945 to 1968. Felix Kir was very popular in his community, and he also was very interested in supporting the production of local products from Dijon. His most famous effort to support the products from his community was his creation of the Kir, a drink that mixed local peasant white wine, Aligote, which is highly acidic, with the local black currant liqueur Crème de Cassis, to make a sweeter and more appealing cocktail. (Spirits/Cocktails)
Kir Royale
Serve this elegant upgrade on the traditional Kir before dinner and during celebrations. Champagne proper is the most authentic wine to use, but any dry sparkling wine will do.
Knights Of The Vine
The Kights of the Vine is a wine brotherhood dedicated to the full appreciation of wine without snobbism. See Assemblage. (Wine/People and Places)
Knights Valley
Knights Valley is located in northern Sonoma County, not far from Calistoga in Napa Valley. There are 4000 acres of vines planted; as this is a moderately warm climate, varieties such as Cabernet Sauvignon, Sauvignon Blanc, and Syrah are planted in good numbers here, as is Chardonnay. While most vineyards are planted on valley floors or hillsides, there are some vineyards situated within the Mayacamas Mountains. The Cabernet Sauvignons from Knights Valley strike a bit of a middle ground between Alexander Valley and Napa, as they are less flashy that either, but more earthy, with rich tannins and balancing acidity. (Wine/Appellations)
Primarily an aroma hop with intense aromas of freshly crushed pine needles & tropical fruit. Used in IPAs and Pale Ales, Belgian Blonde Ales, and Wheat Beers. Similar to Wai-iti and Motueka. Commercial examples of Kohatu include: Cigar City Tropical Heatwave Wheat, Evil Twin Single Hop Kohatu Mango Femme Fatale. (Beer/Hops)
Koji is the fungus (aspergillus oryzae) used in sake starter culture creation to provide enzymes for saccharification of rice as well as flavor. (Sake/Production)
Koshu is sake that is matured after fermentation, usually in stainless steel. (Sake/Classification & Attributes)
The aroma or flavor of sauerkraut is sometimes present in wine with a lactic acid content that is generating off-flavors or turbidity. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms)
Kura is the Japanese name for a sake brewery. (Sake/People and Places)
A kurabito is a sake brewery worker. (Sake/People and Places)
Kvass is a fermented low-alcohol beverage made from rye bread, traditional in Eastern Europe. (Beer/Other)