Merlot – (Murrr- low) • French name for little blackbird • Such a beautiful Grape for blends. (For Green folk- “they” call a “wine” a “blend” when “it” has “more” than “one” “grape” “varietal”. (“” for dramatic effect) • Love child grape of Cab Franc (Daddy) and Magdeleine Noire de Charentes (Mommy- but rumor is that it is Mary Magdeline- so this grape is BLESSED) • Oaked- Changes everything in a MERLOT (like Chardonnay)! Which one to choose? The Americans or the French? • LOOK OUT- in a blind tasting you may actually think it is a CAB SAUVIGNON…(similar flavor profile) and I could insert a bad joke re: waking up to a women who was not the person you went home with last night! Oi! ) • Thin skinned Grape/sensitive to the environment (I have dated this guy) • Mouth-feel: very silky, spicy, velvety- wine talk can be so dirty • Tannins: Easy with a soft finish (I haven’t dated guys like this) • Hot Climate Merlot (Ie. California/Argentina/Australia) o Notes and hints of: chocolate, cherry, raspberry, vanilla, nutmeg • Cool Climate Merlot (Ie. France/Italy/Chile) o Notes and hints of: Anise, charcoal, boysenberry, blueberry) • Pairings: o Hmmmm. I can tell you what NOT to pair with Merlot: • Fish and Spice (everything else is fair game to the palate) • Recommendation of Keith Nicholson: For BC, Poplar Grove’s Merlot. BUT if you are across the border… “Washington State has Killer Merlots” Thankyou to: Edwin Rodriguez, Keith Nicholson, Ryan Kleiber, Lisa Forbes, Virgil E B Davies..... CHEERS!
Posted on: Thu, 17 Jul 2014 15:06:35 +0000
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