« April 2005 | Main | June 2005 »
Merlot Madness
Merlot has long taken a back seat when it comes to popularity. Documented since the 1st century in France, Merlot is best known in Bordeaux as the grape that helps to soften the youthful astringency of Cabernet Sauvignon wines. Probably the most important and well known of the Merlot wines is Chateau Petrus, which is vinified of at least 95 percent Merlot grapes.
Overall, Merlot wines are less well known by comparison than most red wines. In the 1980’s, with the California wine trend coming on strong, the early to mature allure of Merlot caused a popularity spike that saw good sales and wide spread consumption.
The most recent trend in the red wine industry is all about the mighty Pinot Noir, popularized by the movie “Sideways.”
But, let’s get back to Merlot, a red wine that’s perfect for summer drinking.
The appeal of this wine is that it’s available in several styles. Depending on the region it’s grown in, the resultant wine can be light or full-bodied. And, its characteristics are a pleasure to ascertain in the glass and on the palate.
Take, for instance, a bottle of 2001 White Oak Merlot of the Napa Valley of California. The wine is a deep and dark color, burgundy black almost. Raised to the nose, its bouquet is filled with black cherries mixed with leather and wisps of cedar and cigar tobacco. Once on the tongue, the tastebuds will detect a nicely balanced wine with pleasant fruit accentuated with notes of oak and black currant.
The finish warms the mouth with the essence of crushed black pepper.
My absolute favorite to date is a bottle of 2001 Merlot from Standing Stone Vineyards of the Finger Lakes in New York. The garnet red color has tones of orange in its appearance and the instant it’s poured in the glass, its bouquet is apparent. Really ripe plums, cherries, violets and even rose accents light up the nasal passages.
On the palate, the wine is alive with forward fruit, black currant notes and the distant pleasures of mint, bay leaf and even a hint of clove.
The wine is balanced and delicious from beginning to end.
When enjoying Merlot, consider serving it with Gorgonzola or Brie cheese.
For more fun, pair it with burritos, curry dishes, chicken teriyaki or grilled lamb chops, a good steak and even grilled salmon.
“Wine…offers a greater range for enjoyment and appreciation than possibly any other purely sensory thing which may be purchased.” -- Ernest Hemingway (1899-1961)
Posted by Floyd at 04:36 PM
Asparagus Provencal
 |
FEEDS: 4 WHAT YOU’LL NEED:
|
LET'S COOK Put a pot of water on to boil. Heat the oil in a sauté pan and drop in the diced onion. Season with some salt and pepper and start to cook it up. While that’s going on, clean and then slice the asparagus on the bias, or at an angle. Drop the asparagus into the pot of boiling water, which you’ve salted. Next, add the crushed garlic, the parsley and the diced tomato to the now caramelized onion. Stir it all up and simmer on the lowest setting of your burner. When the asparagus is just tender, drain it and then add it to the sauté pan with the other ingredients. Combine it together well, spoon into a serving bowl and dust with the grated cheese. MORE IDEAS: A tablespoon of capers added to the sauté pan with the other ingredients makes for even more palate appeal. |
Posted by Floyd at 05:08 PM
GOOD FOOD - IT’S THREE TIMES A DAY AND IT’S LEGAL