Merlot is the red-wine success of the 1990s: its popularity has soared along with its acreage, and it seems wine lovers can’t drink enough of it. It dominates Bordeaux, except for the Médoc and Graves. Though it is mainly used for the Bordeaux blend, it can stand alone. In St.-Emilion and Pomerol, especially, it produces noteworthy wines, culminating in Château Pétrus. In Italy it’s everywhere, though most of the Merlot is light, unremarkable stuff. But Ornellaia and Fattoria de Ama are strong exceptions to that rule. Despite its popularity, its quality ranges only from good to very good most of the time, though there are a few stellar producers found around the world.
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Posts Tagged ‘Merlot’
Merlot red wine
Thursday, December 8th, 2011The Wines of Chile
Monday, November 21st, 2011
Chile offers wines Americans like to drink: fresh, fruity, with straightforward varietal character, at reasonable prices. Simplicity is the key to Chile’s success. The wines are made from grapes Americans already know and like: Cabernet Sauvignon and Merlot for the reds, Sauvignon Blanc and Chardonnay for the whites. Vintages hardly matter, because Chile’s vineyards enjoy temperate, semi-arid weather that ripens the grapes consistently from year to year. The appellation system is relatively primitive, and the big wineries tend to blend fruit from widely spread growing regions, so regional character is still blurred (though beginning to emerge). Most of the Chilean wines we see in America are produced by a handful of large companies; labels are few and brands are consistent. It’s simply hard to go wrong.
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Chile’s Own Style Of Great Value Wines
Monday, November 21st, 2011A country known for decent, inexpensive wine is combining winemaking talent and financial committment to develop a unique style.
Chile has been known for years as a source of easy-drinking varietal wines at very reasonable prices, and a recent Wine Spectator tasting confirmed the truth of its reputation. We also discoveredthat Chile is developing its own unique style, with wines that are refreshing, balanced and great with food.
If you’re shopping for wines under $10, Chile delivers the goods. Wine Spectator editors in New York tasted 141 reds and whites from Chile and found 16 Best Buys. In fact, only 15 wines cost over $10; Chilean producers are intent on maintaining their value status. Very few wines were frankly disappointing; it’s hard to go wrong in Chile.
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Yorkville Cellars “Richard the Lion-Heart”
Friday, September 24th, 2010Varietal:Blend
Appellation:California, Mendocino, Yorkville Highlands
Style:Red
Price:$28
WOW Rating:92
“The blend is more Merlot based this vintage, though it traditionally starts out at 50% each of Cabernet and Merlot,” explains founder Edward Wallo. “It changes totally from year to year. Blending is the funnest thing each year.” A sniff reveals dark, earthy fruit aromas. The first sip offers blackberry, dusty plum, a bit of cedar, vanilla, jam and a long mineral finish. “We are one of the twelve original vineyards to be certified organic, since 1986,” says Wallo.
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Beautiful Kirkland Ranch Winery
Thursday, July 29th, 2010
Your ordinary winery does not have its own cattle brand, nor a herd of Black Angus roaming the hillsides above the vineyards, but then, Kirkland Ranch Winery is not your ordinary winery. When the Kirkland brothers, Larry and Lonnie, purchased the 2000-acre spread that was part of General Mariano Vallejo’s original Rancho Soscol land grant in 1978 the primary crop on their Rocking LK Ranch was cattle. Grapes joined the mix in 1985 at the suggestion of Larry’s daughter, Chris, and additional vines were planted until, today, there are 138 acres of vineyard containing Cabernet Sauvignon, Merlot, Chardonnay, Pinot Noir, Pinot Grigio, Sauvignon Blanc, Gewürztraminer, Syrah, Sangiovese, and Nebbiolo.
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’97 MERLOT NAPA VALLEY
Saturday, July 3rd, 2010
Made exclusively from grapes grown on Lewelling’s family vineyard at the foot of Spring Mountain in St. Helena, this elegant 100% Merlot offers inviting aromas of ripe berry and plum followed by luscious blackberry flavors and a hint of mint.
Twenty-two months of barrel aging in French oak kelps create the creamy texture and velevty smooth finish that will invite you back for continued pleasure and enjoyment.
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Trinity Hill Gimblett Road Red, Hawke’s Bay 1999
Tuesday, May 11th, 2010Varietal: Blend
Appellation:New Zealand, Hawke’s Bay
Style:Red
WOW Rating:92
“Within this region, the unique micro-climate of Gimblett Road, in the lee of Roy’s Hill, is particularly renowned,” proclaims John Hancock, “Here, vines reach deep into the stony, free draining soil of the old Ngaruroro riverbed, sheltered from the prevailing Westerly winds, basking in an abundance of dry, warm weather. At Trinity Hill’s Gimblett Road Vineyards, the river stones gently release their heat long after the sun has set. This helps to promote perfect ripening of the grapes.
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Wine review:Codru
Sunday, May 2nd, 2010
Red table wine vintage “Codru”, made from grapes of Cabernet-Sauvignon (75%) and Merlot (25%), which the Moldovan wine producers is grown in Central and South zones of Moldova on the sunny slopes of hills.
Actually Mark “Codru” was founded by Moldovan RIVW in 1966.
This wine has a garnet color with onion tone. Bouquet “Codru” different characteristic variety “Cabernet Sauvignon” morocco tones and slightly bitter, astringent saturation attached by adding “Merlot”.
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Alexander Valley Vineyards Wetzel Merlot
Tuesday, April 27th, 2010
Varietal:Merlot
Appellation:California, Sonoma
Style:Red
Price:$18
WOW Rating:90
Entering stage left is rich plum with a plume of fresh thyme in the hat. Flavors of complexly ripe fruit with, again, nice herbal nuance, then plum, blackberry, a hint of earthy dust, along with delicate floral hint of violets. This soft but assertive red will match a big steak, or any assertive red meat dish.
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Rosemary Roasted Leg of Lamb with Roasted Sweet Pepper Tapenade and Spinach Pasta
Tuesday, April 20th, 2010
- 1 Leg of Lamb
- 1 cup Rosemary
- Sprigs, finely chopped Salt & Pepper
- 4 Garlic Cloves, minced
- 2 ounces Corn Oil
Evenly coat the leg of lamb with rosemary, garlic, salt and pepper. Roll and tie the lamb. Preheat oven to 400 degrees. Heat a saute pan or roasting pan large enough to hold the leg of lamb. Add oil. When hot, place lamb in pan and sear until brown on all sides. Place lamb in oven and bake for 1 to 1 & 1/2 hours depending on size and desired doneness. Test with a meat thermometer: 140 degrees for rare, 160 degrees for medium and 180 degrees for well done. Remove from oven. Let rest for 30 minutes before slicing.
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