West Valley Wine Group

The precise flavors that Merlot imparts to a wine are not easily defined. Plum and black cherry are among the most common fruit descriptors used, though Merlot is often used for producing wines of a particular texture, rather than a particular taste. Smooth, rounded and "easy drinking" are common descriptions of Merlot wines. The main reason for this is that Merlot grapes are relatively large in relation to their pips and the thickness of the skins, in which tannins are found. For this reason, the variety is often used to soften wines made from more tannic varieties. That said, in regions such as Pomerol and Saint-Émilion, the grape can achieve great power, depth and structure.

Among selected key wine-growing countries, the 2015 figures published in 2017 by the OIV were:

• France [Merlot is most grown wine variety] – 112,000ha (13.9 percent of national total vineyard area)
• Italy [5th] – 24,000ha (3.5 percent)
• USA [6th] – 21,000ha (4.7 percent)
• Chile [4th] – 12,000ha (5.6 percent)
• Romania [3rd] – 12,000ha (6.3 percent, trending strongly up)
• Australia [4th] – 8,000ha (5.4 percent, trending down)
• South Africa [8th] – 6,000ha (4.6 percent)

The lush texture and plummy flavors of Merlot mean that, in very general terms it is a flexible food partner. Of course, there are a wide variety of styles to consider. Bright, fruity uncomplicated (less expensive) versions, such as a generic California Merlot, can be a good bet with spicy dishes, due to their overt fruitiness and relatively soft tannins. This also makes them a useful option for barbecue – the wine will seem less astringent when coping with chargrilled meat and powerful sauces. As for all grape varieties, the nature of the sauce defines which pasta dish suits Merlot best. A very meaty ragu might be fine, but a more acidic tomato-based sauce may call for a typically crisper red wine such as a Barbera. More structured versions, such as a Pomerol, might suit more classic savory dishes. This might include roasted vegetables and meats, though we would not subject a pricey bottle to too much cranberry sauce at Thanksgiving.

## We have a choice of videos to watch including:

1. https://youtu.be/JJnJK8rpibQ?si=xMCn2_p6DPRdLmKJ - Merlot (Everything you need to know) - Wine Folly (4:37)
2. https://youtu.be/lUuXJZZ3vK8?si=NiQB0HExIg17dKwy - Know Merlot: 6 Key Facts - Karen MacNeil (1:48)
3. https://youtu.be/OD_r7ELqRk0?si=gfu2VGcrAOUfdpeo - Merlot Beginner's Version for WSET L1 and 2 - Wine With Jimmy (6:45)

So, pick up a bottle and watch a couple of videos. Let us know what you’re drinking and eating, and, if possible, the region from which your wine comes. Do you have any comments (positive or negative) about the videos? And, as always, tell us what’s going on in your life - what's happening with you, how you're feeling about things, updates, successes, challenges - as much or as little as you’re willing to disclose. We are in this together. And - thank goodness - we have wine!

Cheers!!

Often synonymous Bordeaux wine blends and the Napa Valley, Cabernet Sauvignon is found worldwide – in no small part due to its prized combination of black fruit aromas, structural tannins, and fresh acidity. Cabernet Sauvignon is one of the most famous red wine grape varieties on Earth. The grape is rivaled only by its Bordeaux stablemate, Merlot, and its opposite number in Burgundy, Pinot Noir.

Wherever they come from, Cabernet Sauvignon wines usually demonstrate a handful of common character traits (see below for some caveats to this). The typical features include, a deep color, high tannin content and moderate acidity with aromas of black currant, tomato leaf, dark spices and cedarwood. The wines tend to range from medium-bodied to full-bodied.

The bold structure of Cabernet Sauvignon is tempered by protein-rich red meats such as beef and venison, though subtler earthy cuts such as fillets may better suit lighter wines. There is also enough acidity to pair well with fattier cuts. The tannic character of the grape means that sauces should not be too sweet, sour or spicy. For this reason Cabernet Sauvignon might not be the best choice for barbeque; moreover the char character is likely to emphasize astringency. Similarly, care should be taken when pairing with cheese. It is best to stick to nutty, milder cheeses such as Gruyere or Havarti. Care should be taken with saltier cheeses, and blues. Mushrooms are a good choice, tying in well with the vegetal characters present in many of the wines. They work particularly well with mature vintages; the legendary British critic Michael Broadbent recommended mushrooms on toast for venerable bottles. Fungi combine with beef in a classic option for fine Cabernet Sauvignon wines, as pictured below.

## We have a choice of videos to watch including:

1. https://youtu.be/21SHxYyRcBQ?si=dIOFHLn-2D2oIPr1 - Explore The Styles of Cabernet Sauvignon - Wine Folly (6:00)
2. https://youtu.be/aDM3fEvlZYs?si=85llT3mdHV-kGA44 - Cabernet Sauvignon 101: Why It’s the King of Red Wines - Toast to Wine (8:13)
3. https://youtu.be/NbNSFhi39bU?si=KnRoLg3J4cIP5sPi - Cabernet Sauvignon - Wine in 10 - Konstantin Baum (9:10)

So, pick up a bottle and watch a couple of videos. Let us know what you’re drinking and eating, and, if possible, the region from which your wine comes. Do you have any comments (positive or negative) about the videos? And, as always, tell us what’s going on in your life - what's happening with you, how you're feeling about things, updates, successes, challenges - as much or as little as you’re willing to disclose. We are in this together. And - thank goodness - we have wine!

Cheers!!