Sip Memorable Merlot with Classic Vegetarian Favorites

If it’s October it’s #MerlotMe month on social media… and in my glass. Of course, any month is perfect for a bottle of Merlot! Its luscious profile and ability to pair with foods I love make it one of my go-to wines.

Now, for the 5^th year in a row, the Wine Pairing Weekend folks are pairing a bounty of Merlot with delicious recipes – see below for links to the articles. Not wanting to miss out on the flavorful fun, I’m complementing some of my favorite vegetarian dishes with some of the Merlot I received as samples, too.

Merlot is well known in the Bordeaux region where it flourishes on the right bank of the Dordogne River. It’s cultivated not only in France, but in other regions of the world such as Tuscany, Veneto, Washington State, Sonoma, Napa, South Australia, Western Australia and South Africa. Vines thrive in locations where they are stressed; roots need to reach deep into the earth so that flavors of their Merlot grapes are lush and concentrated.

Often used in a red blend, you’ll discover tastes of black cherries, raspberries, chocolate, and cedar. Yet, these flavors are greatly influenced by terroir. Bright red currant notes are predominant in Merlot cultivated in cool climates whereas rich jammy flavors indicate that the Merlot was grown in warmer regions. Fruit forward with medium body, moderate acidity and tannic structure, a good Merlot presents just enough alcohol to be utterly satisfied after a few sips.

What are unforgettable food pairings with a glass of Merlot? Thanks to its wide range of styles, from easy drinking to round and grand, Merlot is a versatile choice to complement a plethora of dishes. It’s less tannic than a bold Cabernet and when blended, offers a range of flavors. But don’t think that roast chicken, casseroles, lasagna, pork tenderloin, stews, steaks and grilled lamb chops are the only choices to enjoy with Merlot! This variety is a winner when it comes to sipping with foods offering “umami” or deeply savory profiles.

Let’s consider vegetarian dishes. Pour a glass of Merlot and sip with veggie burgers, olives, fried or grilled mushrooms, caramelized roasted vegetables or cheesy scalloped potatoes. A fruit-forward Merlot is an exceptional accompaniment to cranberry sauces or salads that include red berries. And don’t forget to enjoy Merlot with spicy Thai or Indian dishes that boast a dash (or more!) of hot spice.

What’s in my glass?

From the Columbia Valley AVA in Washington State is 2016 Northstar Merlot ($41). Many feel that this area produces the best Merlot in the world, but you’ll have to taste this wine and others from the region to find out for yourself! Northstar Winery, based in Walla Walla, sources premium grapes from diverse vineyards and sub-appellations, the region’s claims to fame.

The 2016 vintage was quite favorable with a hot spring and early summer. The end of the ripening season was a bit cooler than usual so the wines are ripe, fresh and elegant. Consisting of 76% Merlot, 24% Cabernet Sauvignon from “the best” vineyards throughout the Columbia Valley AVA, I discovered bright floral notes, plum, cherries, chocolate, mint, cedar on the nose. Flavors of black raspberries and vanilla and a rich, broad finish characterized this balanced, complex, bold Merlot. Pair a healthy pour with Herbs de Provence roasted vegetables.

More intriguing Merlot from Washington State are from well-known L’Ecole No. 41. Founded in 1963 in the Walla Walla Valley, award winning L’Ecole No. 41 is one of the state’s first artisan, family owned wineries. Located in the historic Frenchtown School as depicted on the labels, their high-quality, terroir-driven wines never disappoint.

L’Ecole 2017 Merlot Columbia Valley ($25), of 81% Merlot, 14% Cabernet Franc, 3% Malbec and 2% Petit Verdot, oozed balance and structure. By all accounts, 2017 was a glorious vintage and this wine is a reflection of just that. On the nose and palate, intense notes of black cherries, just-picked roses, dark plums, baking spice and chocolate were framed with easy-going acidity and soft tannins. Please pass another slice of Tomato Baguette Pizza and a second pour of this wine!

On another note, L’Ecole 2017 Merlot Estate Walla Walla Valley ($37) was an elegant and sophisticated choice with an old-world vibe. Of 79% merlot, 17% Cabernet Franc and 4% Cabernet Sauvignon, aromas of dark fruit, cedar, purple flowers, tobacco, mint and roses were prevalent on the nose. The complex palate offered flavors of black pepper, dark cherries, purple plums and minerality, all lifted by bright acidity and firm tannins. Complement a dish of savory Baked Eggplant Parmesan with this luxurious wine.

Turning our palates towards Napa Valley, I explored St. Supery Estate Vineyards & Winery, a 100% Estate grown, sustainably farmed winery in the iconic Rutherford growing region, in my glass. Almost perfect, the 2016 vintage was brilliant and the 2016 Napa Valley, Rutherford Estate Vineyard Merlot ($50) proves it. The blend of 88% Merlot, 6% Cabernet Sauvignon, 4% Cabernet Franc and 2% Petit Verdot offered glorious aromas of cinnamon, espresso, oak and chocolate covered cherries. On a foundation of velvet-like tannins and moderate acidity, flavors of dark plums, cocoa, vanilla, hint of red berries were exceptional. Create a magnificent dish of Mushroom Risotto and pour this memorable wine.

Also from Napa Valley is Duckhorn Vineyards 2017 Merlot ($56). The blend of 80% Merlot, 16% Cabernet Sauvignon, 2.5% Cabernet Franc, 1% Petit Verdot and .5% Malbec resulted in a wine with incredible depth, structure and flavors. Signature notes of rich cherries, juicy raspberries, chocolate drops and brioche on the nose were sexy and enticing. On the palate, flavors of anise, baking spice, crushed blueberries, plum pudding and hint of earth were framed with soft tannins and lovely acidity. How about pairing this Merlot beauty with Pasta with Black Truffles?

Duckhorn Vineyards has released Decoy 2018 Sonoma County Merlot ($25) to offer an affordably inviting wine from yet another remarkable growing region of California. Of 98% Merlot with 1% each of Cabernet Sauvignon and Petit Verdot, alluring aromas and flavors of blueberries, dark plums, black cherries, cedar and minerality were lifted by integrated tannins and food friendly acidity. A lip-smacking pairing? Grilled Cheese Sandwiches of course!

Inspired to find a bottle of Merlot to complement a savory and delicious vegetarian dish?

Cheers! ~ Cindy

For more Grape Experiences and a free infographic “4 Keys to a Stellar Wine Pick” click here. 

Enjoy the following articles from my #WinePW friends!

Andrea at The Quirky Cork shares “Three Turkish Merlots”

Camilla at Culinary Adventures with Camilla shares “Merlot: A Varietal That Plays Well with Others”

Deanna at Asian Test Kitchen shares “Fall Vegan Menu Paired with 2016 Napa Merlots”

David at Cooking Chat shares “Merlot Food Pairing: Tips and Favorites”

Gwendolyn at Wine Predator shares “Meatloaf and #MerlotMe with Sonoma’s Selby and Columbia Valley’s L’Ecole No. 41”

Jane at Always Ravenous shares “Merlot Pairing: Baked Pasta with Sausage Ragù”

Jeff at Food Wine Click! shares “A Tale of Two Merlots at the Grill”

Jill at L’Occasion shares “What’s So Special About Merlot?”

Jennifer at Vino Travels shares “Fall is Here! Warm up with a Merlot and Pot Roast Pairing”

Lauren at The Swirling Dervish shares “October is #MerlotMe Month: Here’s What I’ve Been Sipping”

Linda at My Full Wine Glass shares “Kicking off #MerlotMe in the Pacific time zone”

Liz at What’s in that Bottle? shares “Make Room for Merlot!”

Lori at Exploring the Wine Glass shares “Leaves on the Ground and #MerlotMe in my Glass”

Lynn at Savor the Harvest shares “Next Gen Merlot From Where It All Started”

Martin at Enofylz shares “A Meatless #MerlotMe Redux”

Nicole at Somms Table shares “5 #MerlotMe Nights”

Payal at Keep the Peas shares “Kicking Off Autumn With #Merlotme”

Pinny at Chinese Wine & Food Pairings shares “#MerlotMe with Markham and L’Ecole No. 41 Merlots and Army Ramen”

Robin at Crushed Grape Chronicles shares “Merlot from elegant to badass. Time to #Merlotme.”

Rupal at Syrah Queen shares “#MerlotMe – Best Food Pairings For Merlot”

Susannah at Avvinare shares “Brazilian Merlot Is Always Welcome At My Table”

Terri at Our Good Life shares “Merlot Me with Noodless Lasagne”

Wendy at A Day in the Life on the Farm shares “Woohoooooooo….It is #MerlotMe month”