Vintage

The diversity of Merlot can lend itself to a wide array of matching options. Cabernet-like Merlots pair well with many of the same things that Cabernet Sauvignon would pair well with such as grilled and charred meats. Softer, fruitier Merlots share many of the same food pairing affinities with Pinot noir and go well with dishes like salmon, mushroom based dishes and greens like chard and radicchio.

Winemaker's Notes

A deep garnet red colored wine. It has a strong nose of dark fruits, dark cherries & blueberries. It has some nice toffee notes with cedar woods. Balanced wine with lots of generosity, smooth with silky tannins. The taste reveals more pleasant dark fruits ending with caramel and oaks. Enjoy our bold fruit forward merlot now or later.

Food Pairings & Recipes

CHATEAU MEROUX MERLOT and HERB MARINADE



INGREDIENTS

1 cup Extra Virgin olive oil
1/3 Cup Chateau Meroux Merlot
2 tbsp flat leaf parsley leaves, minced
2 tbsp fresh rosemary leaves, minced
1tbsp fresh oregano leaves
2 fresh bay leaves
1/2 tsp celery seed
1 medium red onion, thinly sliced
2 tsp freshly cracked black peppercorns
Let the marinade infuse overnight before using it.

When ready to use, place the marinade and the steaks in a Ziploc bag. Expel as much air from the bag as possible while sealing it, and then throughly massage the meat to evenly distribute the seasoning. Allow to marinate in the refrigerator for 2-3 hours.
When ready to grill, remove steak from marinade and wipe clean of most of the marinade solids.
Dipping sauce
In a saucepan heat the marinade to a simmer and cook until the volume is reduced by about 20%, approximately the amount of water based liquids in the pan. Once the water has cooked off, the onions will begin to cook.Saute the onions until they gain some color then remove the sauce from the heat and allow it to cool.

Right before serving, add the juice of half a lemon and 2 tbsp of minced parsley leaves to help refresh the sauce.

This is a very simple marinade and dipping sauce for steak that not only enhances the flavor of the meat but also builds a flavor bridge to the Chateau Meroux Merlot that will be served with this dish.

Reviews

Awards

2010 W.S.W.A. Bronze medal

2011 San Francisco Chronicle Wine Competition Double Gold Medal

14.8% alcohol