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03.01.2005

Kermit Lynch Finally Has A Web Site

Regular readers will know that Kermit Lynch is one of my wine heroes. A staunch defender of small, traditional French winemakers, Kermit has been importing great wines for years, and selling them out of his shop in Berekeley. He hasn't sprung for a full e-commerce experience yet, but you can get his charming newsletters online now, which are definitely worth checking out if you aren't familiar with them. Visit his site here.

Comments (6)

Lenn wrote:
03.01.05 at 9:22 AM

Thanks for the link Alder...been wanting to check out his newsletter.

Should be a nice distraction from work today :)

Geoff Smith wrote:
03.01.05 at 9:55 AM

Finally! ---Geoff

Pim wrote:
03.01.05 at 6:16 PM

Finally, indeed.

And yes, I know you are a fan of Kermit Lynch. Oh, and, yes, it still befuddles me that you are a fan of both Mr.Lynch and good Mr.Parker. ;-)

Alder wrote:
03.01.05 at 8:09 PM

Really? Kermit and Bob were good friends until a while back when they had a little communication glitch that Lynch recently expressed regret and culpability about in his newsletter last month. They both love many of the same wines.

03.02.05 at 5:28 PM

Thanks for the tip on Kermit Lynch's website. The newsletters are great late night reads!

Ernst Habicht wrote:
03.08.06 at 1:16 PM

Caught the tail end of your remarks on WNYC today. If added sugar leads to adverse reactions it's likely that the cause is not the added alcohol (ethanol or ethyl alcohol) per se but rather the aldehydes, ketones or higher alcohols than may have resulted from changes in the fermentation process. These may be some of the sources of the vicious headaches pursuant to drinking things like ouzo, pernod and retsina which also contain terpenes.

Pure ethyl alcohol fueled many a lab party when I was a graduate student and, while there were some undesirable outcomes, the hangovers and headaches were relatively mild . . .

As an aside it would be interesting to see more results of experiments directed to examining how different yeast strains create noticable flavor variations in the same batch of fruit.

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