There’s not much to complain about during winter in the Bay Area, but even on a sunny 59-degree day I occasionally catch myself daydreaming of the balmy scent of a warm Mediterranean breeze. Uncorking a bianco from Punta Crena always gets the job done, and the first fragrant whiff of juicy lemon, dried herbs of the Ligurian brush, and sea spray is enough to eradicate the mild discomfort of being slightly underdressed on an unseasonably warm winter evening. They say wine is liquid sunshine, so why not choose the radiant sunshine from the Mediterranean coast, courtesy of this lively Vermentino.
The vineyards of Punta Crena (which is named for a large promontory jutting into the sea at the edge of the village) are all within 1200 meters of the water and enjoy sea breezes that help keep the grapes healthy and happy. The Ruffino family are proud to work almost exclusively with local varietals, but they dont have much company. As a result, several of Punta Crenas wines are one of a kind: the Mataòssu and Cruvin are entirely unique, and the Barbarossa is the only one produced in Italy. They believe that their only job after the harvest is simply to avoid ruining their lovely fruit as it turns to wine. These are light, fun wines with no pretension.
A long, crescent-shaped sliver of mountainous coastline ranging from the French border in the west to that of Tuscany in the east, Liguria is a region of unrivaled Mediterranean charm. This applies not only to its colorful seaside villages and carefree, welcoming people, but also to the wines it produces—crisp whites and light reds designed to be quaffed with locally caught seafood.
Viticulture has thrived along these coastal hillsides since Etruscan times. Ancient stone terraces line the steep slopes all along the Riviera, many abandoned while others still host olive trees, lemon trees, and of course, the vine. What Liguria lacks in acreage, it makes up for in diversity and originality: home to numerous indigenous grape varieties, it produces wines of infectious local character.
The hallmarks of Ligurian wines are fragrant aromatics and lively freshness. Whites from grapes like Vermentino and Pigato capture the pervasive flavors of wild herbs and citrus with a sea-breeze salinity, while the rare reds from Rossese, among others, have a brightness of flavor that allows them to complement dishes from the sea or land—served with a slight chill, of course.
While Kermit’s history in the region is relatively recent, Liguria has rapidly become one of his favorite places to visit. It’s hard to blame him—enjoying a crisp, perfumed white with a platter of fried sea critters on the Mediterranean is definitely not the worst part of the job.
Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch
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