Kermit, We Thirsty
Free tasting | Friday, May 17, 2019 | 5-7PM
Matt Rose from Carolina Wine & Spirits is stopping by the shop with a bag full of wine all imported by Kermit Lynch! Kermit Lynch Wine Merchants was started by the man himself with a $5,000 loan, a ton of determination, and a love of Old World wine. Kermit’s company is now a national importer for authentic, organic wines that taste of place and express terroir to the fullest extent. Kermit has had so much success highlighting small, artisanal producers (what we aim to do here at The Cheese Shop of Salem!) that he has won two James Beard awards and was knighted by the French government! Simply put: He is THE MAN. We love his wines (and Matt Rose) and we’re so stoked for you to try this stellar line-up on Friday! Read more about Kermit in this NYT article.
The Line-up:
2018 Davide Vignato, Veneto Garganega Frizzante Primo Incontro
2017 Domaine Dupeuble Blanc, Beaujolais
2017 Champalou, Vouvray
2017 Château Fontanès, Vin de Pays d'Oc Cabernet Sauvignon
2016 Bernard Diochon, Moulin-à-Vent Cuvée Vieilles Vignes
Bèrto Vermouth, Ross da Travaj
Bèrto Vermouth, Vermouth Bianco
2018 Davide Vignato, Veneto Garganega Frizzante Primo Incontro
Who: Davide Vignato
What: Garganega
Where: Veneto, Italy
How: The grapes were pressed and fermented in stainless steel; once bottled the wine underwent a 2ndfermentation-hence the bubbles!
Farming Method: Biodynamic
Fun Fact: Frizzante means semi-sparkling in Italian.
What It Tastes Like: Slightly sparkling dry, tart, with lemon and lime-y notes.
2017 Domaine Dupeuble Blanc, Beaujolais
Who: Damien Dupeuble
What: Chardonnay
Where: Burgundy, France, specifically Beaujolais
How: Spends a short period of time in stainless steel.
Farming Method: Organic
Fun Fact: Domaine Dupeuble has been running almost continuously since 1512!
What It Tastes Like: Dried apples, pears, and limestone.
2017 Champalou, Vouvray
Who: Catherine and Didier Champalou
What: Chenin Blanc
Where: Loire Valley, France
How: Stainless steel
Farming Method: Organic practices
Fun Fact: If you’re looking for a good wine to age Vouvray’s are a great bet. There’s nothing as decadent and lush as a Vouvray after being aged for 50 years.
What It Tastes Like: Full-bodied with nice acidity and bracketed by notes of ripe peach and raw honey.
2017 Château Fontanès, Vin de Pays d'Oc Cabernet Sauvignon
Who: Cyriaque Rozier
What: Cabernet Sauvignon
Where: Languedoc, France
How: This was aged between 6 months and a year in stainless steel.
Farming Method: Organic
Fun Fact: This area used to be known for its olive trees until The Great Frost of 1956 wiped out hundreds of them!
Tasting Notes: Herbaceous, silky, with notes of black currants and cherries.
2016 Bernard Diochon, Moulin-à-Vent Cuvée Vieilles Vignes
Who: Thomas Patenôtre
What Gamay
Where: Burgundy France, specifically Beaujolais
How: Aged in oak foudres for 6-7 months
Farming Method: Organic practices
Fun Fact: The region, Moulin-à-Vent’, is named after an old windmill.
What It Tastes Like: The most lush and velvety Gamay you’ve ever had.
Bèrto Vermouth, Ross da Travaj
Who: Carlo Quaglia
What: Blend of Arneis, Cortese, Trebbiano etc…with the additions of many herbs & spices including Absinthe, Cardamom, Coriander, and Vanilla
Where: Piedmont, Italy
How: The herbs and spices stay in stainless steel for at least 60 days before the herbs are pressed. The juice is then added to the vermouth.
Farming Method: Organic practices
Fun Fact: This was made using a Quaglia family recipe that dates back to 1930.
What It Tastes Like: It’s a Powerpuff Girl in a nutshell-sweet, spice, and everything nice!
Bèrto Vermouth Bianco
Who: Carlo Quaglia
What: Blend of Arneis, Cortese, Moscato Must etc..with the additions of herbs & spices like hops, orange, and mint.
Where: Piedmont, Italy
How: This was also made according to a secret Quaglia recipe that included time in stainless steel.
Farming Method: Organic practices
Fun Fact: Wormwood was a popular ingredient for Vermouth until it was banned for potentially inducing psychoactive side effects in the early 20thcentury…but funnily enough the word ‘Vermouth’ comes from the German word ‘wergut’ aka Wormwood!
What It Tastes Like: Like herbs gone wild-come taste it!