Kermit Lynch Wine Merchant

05/21/2026

“It was, by far, the hardest vintage of my career,” Giulia Negri said as she poured her 2024 Langhe Nebbiolo. We braced ourselves to taste a wine bearing the scars of an endless series of tough decisions and compromises which Giulia had to make that summer. As we took our first sips, though, we fell right back under Giulia’s spell. Her Langhe Nebbiolo was so fresh, so beautifully balanced, so full of finesse, that it begged the question, had we heard her correctly? Yes, she confirmed, we had. And yet, what she was able to salvage, she turned into something magical.

📸 .bonfiglio

05/14/2026

It’s a warm, balmy evening in Paris and you’re strolling along the Place de la Bastille when you pass a bistro and hear someone order “un vin rouge frais.” “Frais” could mean either chilled or fresh, but when it comes to wine—and reds in particular—this French double meaning is so apt because cool and fresh go hand in hand. In the context of this order, it almost certainly means both! Too many glasses of red wine are consumed at room temperature—too warm, bringing to mind a vase of wilting flowers or an instrument that hasn’t been properly tuned. To enliven and coax out a wine’s most alluring flavors and aromas, it always helps to stick it in the fridge or an ice bucket before serving. Chill on, party people. 🤘

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05/08/2026

Dreaming of a Venetian getaway?
Our May newsletter highlights whites, reds, and lively sparklers from the Veneto and Friuli. Plus, we celebrate the arrival of new rosés, dream of chilled reds with simple market cuisine, and pay homage to a hero of Savoie. Float on!

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04/17/2026

A year ago, we hosted a tasting tour around the United States for the new generation of growers taking over their parents’ domaines. Arthur Ostertag was here showcasing the stunning wines he’s been crafting since succeeding his father, André, in 2018. It was a historic occasion for KLWM, and Arthur, the only Alsatian of the bunch, brought a certain rigor and focus to the group dynamic, even if, by the end, the relentlessly playful spirit of the young crew from Beaujolais and fun-loving Burgundians had rubbed off on him. Arthur’s wines were the revelation of the trip.

📸 1,2 .bonfiglio 📸3

04/14/2026

Pairing Pinots this Spring? We recently tested Chef Chris Lee’s Wild Salmon Baked in Fig Leaves with Rosé Butter alongside a variety of wines, from Bara’s Réserve Champagne to Bouvier’s bright Bourgogne rouge. Prep on the recipe is minimal: fish from the market with a generous sprinkle of salt, wrapped and baked in fragrant fig leaves, and finished with a silky sauce of butter, shallots, and rosé.

Find the recipe in our story.

Photo 1 , 2

04/11/2026

04/10/2026

Decades ago, Agnès Henry embraced a long tradition of bohemians who left Paris behind in search of purpose and beauty in rural life. It’s one thing, though, to dream of making it as a winemaker. It’s another entirely to dedicate yourself so wholeheartedly, to hone your craft so well, and fill your barrels with such good wine that you become one of the luminaries of Provence.

04/09/2026

This Saturday, rain or shine: The Spring Market! Here’s a sneak peek at what’s in store this weekend, where our amazing friends and vendors will be popping up with wine, food, music, shopping, lots of cozy covered areas, and more! We can’t wait to see you all at the corner of our Berkeley shop.

SATURDAY, APRIL 11, 2026
11 AM – 4 PM

F E A T U R I N G

Wine Bar by
Oysters by
Pizza by
Okonomiyaki by
Muffuletta by
Coffee by
Cookies by .chachi
Honey by
Silk Scarves by
Upcycled Paper by
Stained Glass by
Vintage Clothing by
Flowers by
Vinyl DJ Set by
Live Music by

Open to the public!

Kermit Lynch Wine Merchant
1605 San Pablo Ave at Cedar St • Berkeley, CA

Photos 1–3; 7; 12; 16 📷
All other photos courtesy of vendors

04/07/2026

𝐄𝐛𝐥𝐨𝐮𝐢𝐬𝐬𝐚𝐧𝐭, say the French when they stick their beaks into a glass containing something like this. My French/English dictionary says it means dazzling... I think “mind-blowing” might be a better translation. The aromas here are super-charged and loaded with Cornas character. Tasting one is an event. —KL in 1988

The latest releases from the legendary Domaine Clape of Cornas, a spotlight on Alsace’s Arthur Ostertag, and a deep dive into Languedoc-Roussillon reds feature in our April newsletter. An event, indeed!

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03/28/2026

This month’s newsletter features Kermit’s reflections on Vouvray, which he notes, “is a product of what we call the Chenin Blanc grape, but I prefer the local name, Pineau de la Loire.”

Speaking of Chenin Blanc, this year we’re joining a fantastic lineup at Berkeley’s for on May 16th. We’ll be pouring Chenin Blanc (aka Pineau de la Loire) from a range of Loire appellations: Vouvray, Jasnières, Savennières, Chinon, and Saumur.

Find Kermit’s “Primer on Vouvray” at the link in bio🔗 and get ready to taste “the multiple personalities” of Chenin Blanc: “a complete little cosmos of wines ranging from gay to profound.” ✨

Photo 1: Kermit and René Loyau, 1983 📷