Newsletter
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Behind the Scenes
Behind the Scenes
by Anthony Lynch
![Jean-Claude Zabalia](http://s3.amazonaws.com/efcheckout/kermitlynch/news/1981-1-647148.jpg)
![Jean-Claude Zabalia](http://s3.amazonaws.com/efcheckout/kermitlynch/news/1981-1-647148.jpg)
More from the February 2025 Newsletter
by Chris Santini
“Kermit is crazy,” says Louis Barruol, with a smile and an approving wink, as he taps his wine thief into a fresh barrel of Crozes Hermitage. “W...
by Dustin Soiseth
Red wines from higher-altitude regions or vineyards are often described as “mountain wines.” The term usually implies marked structure and acidity...
by Tom Wolf
A wine doesn’t need to come from seashells to perfectly complement shellfish, but this gorgeous blanc—like your favorite Chablis—proves ...
by Jane Berg
Beaming with enthusiasm, chef de cave Vincent Guillemot shared that his grandfather Pierre considers the 2017 vintage a dead ringer for his first-ever...
Table of Contents
- Barruol/Lynch by Chris Santini
- Olio Italiano
- Alsatian Heights by Dustin Soiseth
- Three Colors of Provence by Anthony Lynch
- Tre Nebbioli by Clark Z. Terry
- Sorry, Sancerre, You’re Not the Only One by Tom Wolf
- Domaine Guillemot Déjà Vu by Jane Berg
- Tuscan Sangiovese by Anthony Lynch