Market Visit with Esther Hermouet of Roc Meynard

In November, we were delighted to welcome Esther Hermouet, winemaker at Roc Meynard, to the Florida market. Alongside our regional sales manager, Sami Berenson, Esther spent several days visiting accounts, checking in with longtime partners, and sharing the story behind Roc Meynard.

Roc Meynard in the Fronsac area of Bordeaux, has been farmed by the same family for generations. In 2024 after building a career in fine wine and spirits marketing, Esther returned home to take over the family business. Her wines reflect her heritage in winemaking and her global perspective gained from all her travels. They’re precise, fresh, and expressive. Her wines are ideal for pouring freely over incredible meals.

Which brings us to one particularly memorable stop.

One afternoon in Vero Beach, we visited Joey and Kimmy’s Seafood Market. (This is exactly why we love market work!) Joey and Kimmy were extraordinary hosts and laid out a spread that perfectly captured what their place is all about: great food and a generous spirit.

The table filled quickly. Fried fish. Cioppino. Pasta alle vongole. Everything was generous, abundant, and absolutely delicious. At one point, Joey mentioned that he thought the Roc Meynard Blanc would be perfect in the clam sauce.

We agree! The Roc Meynard Blanc, with its freshness and clean, saline edge, works beautifully in the dish. It adds lift and brightness without taking over, letting the clams and garlic do their thing. Naturally, we couldn’t help but get you the recipe so you can recreate it at home.

So below is our riff on Joey and Kimmy’s pasta. It’s unfussy and forgiving. Just one rule (non-negotiable), straight from Joey himself:

Do not add ANY parmesan.

Linguine with White Clam Sauce

(Linguine alle Vongole)

Ingredients

• Diamond Crystal Kosher Salt
• 3 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, sliced
• 1 large garlic clove, minced
• ½ teaspoon dried oregano
• Pinch of red pepper flakes
• 4–6 oz canned chopped or whole clams or 4 lbs littleneck clams, scrubbed
• 1 cup Château Roc Meynard Bordeaux Blanc
• 1 lb dried linguine or spaghetti
• 2 tablespoons butter
• ¼ cup parsley, plus extra for garnish
• Black pepper

Method

1. Heat a large pot over medium-high heat. Once hot, add 1 tablespoon of olive oil. Add the chopped onion, sliced garlic, dried oregano, and red pepper flakes. Stir and cook for 3–5 minutes, until the onions soften.
2. If using fresh clams, increase the heat to high and add the clams along with the white wine. Cover and cook until the clams open. Pour the clams and their broth into a bowl and let cool slightly. Once cool enough to handle, shuck the clams, working over a bowl to catch all the juices.
3. Note: If the clams seem sandy, rinse them briefly in the broth as you go.
4. Set the clams aside. Strain the broth through a fine-mesh strainer lined with cheesecloth into a separate bowl. Do not skip this step unless you enjoy gritty pasta.
5. Heat a large skillet over medium heat. Add the remaining olive oil and minced garlic and cook for about 30 seconds. Add the strained clam broth. If using canned clams, add the clam juice and the cup of white wine instead. Simmer and reduce by about half.
6. Meanwhile, bring four liters of water to a boil. Add 4 tablespoons Diamond Crystal Kosher salt (reduce by half if using Morton’s). Add the pasta and cook until 2 minutes shy of al dente. Reserve about 1 cup of pasta water.
7. Add a splash of pasta water, the butter, parsley, and clams to the skillet. Transfer the pasta directly into the pan and toss to finish cooking, adding more pasta water as needed. Gently stir until the sauce emulsifies, turns glossy, and clings to the noodles.
8. Taste and adjust seasoning.
9. Plate, finish with freshly cracked black pepper and chopped parsley, and serve immediately.

Still no parmesan. We mean it.

This dish and this visit are perfect reminders of one of our core tenets: the producers and wines we work with, like Roc Meynard, aren’t meant to sit on a shelf. They’re meant to be part of real meals, shared generously with people over incredible meals.

And sometimes, they end up right in the sauce.