MERLOT

      MERLOT IS LOVED FOR IT’S BOISTEROUS BLACK CHERRY FLAVORS, SUPPLE TANNINS, AND CHOCOLATY FINISH.  MERLOT IS KNOWN AS A CHAMELEON BECAUSE IT ADAPTS TO MANY CLIMATES, TAKING ON THE CHARACTER OF BOTH ITS LOCATION AND WINE-MAKING TECHNIQUES.

 

      MERLOT IS LOVED FOR IT’S BOISTEROUS BLACK CHERRY FLAVORS, SUPPLE TANNINS, AND CHOCOLATEY FINISH. ON THE HIGH END, IT’S OFTEN MISTAKEN WITH CABERNET SAUVIGNON AND COMMONLY BLENDED WITH IT. MERLOT IS KNOWN AS A CHAMELEON BECAUSE IT ADAPTS TO MANY CLIMATES, TAKING ON THE CHARACTER OF BOTH ITS LOCATION AND WINEMAKING TECHNIQUES.  

 

      TYPICALLY, MERLOT IS A DRY, MEDIUM- TO FULL-BODIED WINE WITH MODERATE ACIDITY, MODERATE TO HIGH ALCOHOL, AND SOFT BUT PRESENT TANNINS. THE BEST MERLOT TASTE HAS A RANGE OF FLAVORS, RANGING FROM GRAPHITE, HERBS AND BLACKBERRIES, TO BLACK CHERRIES, PLUMS, AND COCOA, OFTEN LAYERED WITH NOTES OF CLOVE, VANILLA, AND CEDAR WHEN AGED IN OAK.

 

      MERLOT FROM MOUNTAIN AREAS ARE USUALLY MORE CABERNET LIKE, WITH STRONGER STRUCTURE AND TANNINS; WHILE MERLOT FROM VALLEY FLOOR AREAS AND CLAY-BASED SOILS ARE OPULENT, WITH VELVETY TEXTURES, OFTEN APPROACHABLE WHEN YOUNG. A RANGE OF FRESH FLAVORS SUCH AS PLUMS, CHERRIES, BLUEBERRIES, AND BLACKBERRIES MIXED WITH COCOA AND BLACK PEPPER TONES, OFTEN DOMINATE THE PALATE FLAVORS FOR MERLOT. COOLER GROWING REGIONS (THINK FRANCE, ITALY) TEND TO SHOWCASE MORE TANNIN AND MORE MUTED FRUIT FLAVORS, OFTEN HIGHLIGHTING THE EARTHIER NOTES IN LIEU OF RIPE FRUIT. WARMER GROWING REGIONS (CALIFORNIA, CHILE) BRING OUT THE RIPE FRUIT CHARACTER AND SILKIER TANNIN STRUCTURE IN A REGIONAL MERLOT. 

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RED MEAT

VEAL, PORK, LAMB, BEEF, RABBIT

POULTRY

CHICKEN, DUCK, TURKEY

SEAFOOD

SALMON, TUNA

CHEESE

BRIE, CAMEMBERT, CHEDDAR, GORGONZOLA, GOUDA, GRUYERE, JARLSBERG, PARMESAN

HERBS/SPICES

BLACK AND WHITE PEPPER, BASIL, MINT, CILANTRO, OREGANO, THYME, DILL, SAGE, ROSEMARY, GARLIC, CUMIN, PAPRIKA

VEGETABLES

MUSHROOM, PEPPERS, ZUCCHINI, EGGPLANT, POTATOES, ASPARAGUS

 

NEED SOME IDEAS?

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     CHICKEN.  ESPECIALLY GRILLED WITH MEDITERRANEAN GRILLED VEG SUCH AS PEPPERS, COURGETTES/ZUCCHINI AND AUBERGINES/EGGPLANT OR A SIMPLE ROAST CHICKEN WITH VEGGIES

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     MEAT.  GRILLED CHOPS - VEAL, PORK OR LAMB - ESPECIALLY WITH HERBS SUCH AS THYME AND ROSEMARY, STEAK ESPECIALLY IN A RED WINE SAUCE, BEEF WELLINGTON, ROAST BEEF OR LAMB WITH A SIMPLE JUS OR A MUSHROOM SAUCE, BURGERS

     

     PASTA.  PASTA DISHES WITH TOMATO-BASED SAUCES, ESPECIALLY WITH PANCETTA/BACON OR MUSHROOMS. SPAGHETTI AND MEATBALLS, LASAGNE

     

VEGETARIAN CUISINE.  A WILD MUSHROOM RISOTTO WITH SHAVED PARMESAN, VEGGIE BURGERS, OR A TOMATO AND OLIVE TAPENADE​​