It’s been a quick month since my last post. Since then, I’ve finished the recipes for the Gewürztraminer chapter of my cookbook “100 Perfect Pairings: Entrees to Enjoy with Wines You Love.” I’ve also finished the Rosé and Pinot Noir chapters, and am now about halfway through Merlot. All in all, about one third of the book is complete and I’m on track to deliver it to Wiley, my publisher, as agreed on January 4. (Who signs a contract to deliver a book on the first Monday in January? Live and learn.)
It seems appropriate to be moving on to the red wine chapters just as the weather is turning cooler here in Napa. Even though I adore Rosé – it’s definitely my desert island wine – I haven’t been unhappy to sip Merlot these past few nights.
You might be rolling your eyes at the thought of Merlot – I blame the movie “Sideways,” even though it’s one of my favorites. In it, Merlot drinkers were scorned, like Chardonnay drinkers can be, simply because they drink what’s popular.
But you know what? Merlot is popular for good reason. Like Chardonnay, it can be big and rich, but also fruity and soft, without being overly high in acids or tannins – which makes Merlot easy to drink, but also easy to pair with food.
For Merlot, think rich foods, and meaty foods, but also somewhat softly flavored foods, foods that aren’t too assertive or biting. Pan-seared filet mignon versus char-grilled New York steak. Braised dishes and stews. Casseroles, but also a good old-fashioned hamburger, especially if you add blue cheese, which I love with Merlot.
One of my favorite tools for helping a Merlot pairing? Balsamic vinegar. A little bit adds just a little acidity – and although Merlot isn’t high in acid, there’s still enough that some acidity in the food helps. Plus the vinegar mimics the typical dark berry flavors in the wine. Yum.
The recipes I’ve been working on for Merlot include Eggplant Moussaka, Mixed Mushroom Pappardelle, Skillet-Roasted Chicken Breasts with Lavender Red Wine Butter Sauce, Merlot-Braised Lamb Shanks with Gorgonzola Polenta, and Baby Beef Wellingtons. Today my husband and I tasted Bacon and Blue Cheese Burgers (pictured above) with three different Merlots.
Not “Sideways,” but fantastic nonetheless.
