Kermit Lynch Wines dinner
First
Annual North Fork Premieres Vignerons Romp Through Kermit Lynch's Wine List
(beginning and ending in Burgundy)
L'etage premier: deux Mâconnaise chardonnays
• 2005 Mâcon-Villages Henri Perrusset
"I would not trade the farm-fresh purity of Perrusset's Mâcon for any of
the oaky wannabes that litter wine shop bins these days. 'Hey, dose it with timber.
Maybe we can charge more.'" - Kermit Lynch
• 2004 Mâcon Solutré "Clos des Bertillonnes" Robert-Denogent
"Beautiful golden color, aroma of finest honey. On the palate: round, deep, long." -
Kermit Lynch
L'etage deuxieme: trois vin de pays rouges
• 2004 Domaine du Poujol "Proteu" (vin de pays de l'Herault) (60% Merlot,
25% Cinsault, 15% Carignan) "big, mouth-filling red that aromatically suggests
coffee bean and black truffle. The chewy, grainy tannins seem just right with
the strong, spicy, brambly flavors." - Kermit Lynch
• 2004 Château du Trignon Rasteau (Côtes du Rhone-Villages) (60%
Grenache 40% Mourvèdre) "Tasting this classic Rasteau, winemaker Pascal Roux
explained that 2004 was the year for Mourvèdre at Trignon. Never has he harvested
finer grapes, and Mourvèdre character dominates. . . a small harvest,
everything about it seems amplified.” - Kermit Lynch
• 2004 Château Saint Martin de la Garrigue 'Bronzinelle' (Languedoc)
"bouquet of red raspberry and red currants saturated with flavors of the garrigue.
. . medium-bodied, texture and balance elegant, flavors intensely wild and Provençale.
Bronzinelle, named after a hummingbird, is consistently one of the Languedoc's
finest values." - Kermit Lynch
Et le finale: deux Santenays
(Bourgogne) – vins de pinot noir from Domaine
Vincent in the Cotes de Beaune (Cote d’Or to be more specific), representing
two of ten premieres crus:
• 2004 Santenay "Le Passetemps" 1er Cru
"The nose jumps (!!) with concentrated floral perfume. . . palate plump though
refreshing too. Flavours of dark currants, black cherries and liquorice abound."
• 2004 Santenay "Les Gravières" 1er Cru
"Plenty of finesse and concentration, aromas of Morello cherries, flavours of
crushed raspberries and peppery strawberries."
Menu
Our menu was artfully prepared and served by our resident chef, Gus and sous
chef, Michelle.
• Organic Field Green Salad with Local Apples, Candied Walnuts, Boursin
& Goat Cheese
• Seared Sea Scallops, Sweet Corn Relish with Bacon, Cardamom Ginger Crème
Fresh & Spicy Pasilla Chile Puree
• Fennel Sausage, Wild Rice Tartlet with Maximus Prime Tomato Pesto
• Seared Polenta Cake, Roasted Winter Veggies, Gorgonzola & Red Wine Balsamic
Reduction
• Grilled Pork Loin, Smoked Cheddar & Green Onion Mashed with Fresh Sage
Butter Sauce
• English Steamed Suet Pudding
As anyone reading through this menu might imagine, this was a thoroughly rich and satisfying accompaniment to the wines. We finished everything in barely under under five hours. The things we dream up to do in the winter! - M
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