This wine from Rex-Goliath was a perfect pairing with the chicken we enjoyed recently. In fact, a Merlot can be paired with all kinds of fowl like pheasant or duck. Merlot has a tendency to be velvety and fruity. This one tasted of plums and cherries. Quite a few years back Merlot was extremely popular and then Sideways came along (still love that movie regardless) and suddenly the jubilant, luscious grape became tarnished and was no longer deemed a suitable drinking companion. Luckily, Merlot is steadily on the rise thanks to great vineyards like Duckhorn and Decoy. Ha! I realize now how they probably came up with those label names. Food pairing is key!
This brand of wine was another recommendation from the same friend as last week. Thanks again, K! I was perusing the wine aisle at our local Meijer, when I happened across a deal I could not refuse, 2 bottles for $10?! Sold. I had tried the Cabernet before and thought Merlot would pair better with the chicken for the Coq Au Vin. (The Merlot was a suggestion from Bobby Flay and I trust that guy with anything food and wine related. He’s awesome.) So I grabbed one of each and was on my merry way.
Most chefs recommend that you cook with a wine that you would drink. Makes sense. In my humble opinion I also don’t think the wine needs to be expensive either. I know I would have trouble pouring half a bottle of a $50 wine into whatever I am cooking rather than drink it straight out. When the wine is $5 a bottle, however this task is much easier to do. Go out and give this one a try.
Cheers my dears!
Home Is Where The Haggis Is 