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!