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Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius. Lighter red wines, such as beaujolais, gamay and some pinot noirs, are best served slightly cooler 55-60 degrees Farenheit or 12-16 degrees Celsius.

Merlot

Merlot became a brand name wine in the 1980s because of its smooth, rich, easy-drinking flavors and texture. It has less acidity and astringency (that furry mouth feeling from tannins) than many other grapes and a medium-body that appeals to many palates. It's since been somewhat vilified, like Chardonnay, for being boring: the soft jazz of the wine world. (Remember Miles' scorn for Merlot in the movie Sideways?) However, it is also the leading grape in some of the world's most famous wines such as Château Petrus, Château Cheval Blanc and Château Palmer.

Merlot is the third most widely planted grape in France (after Carignan and Grenache) and first in the Bordeaux region, especially in St. Emilion and Pomerol, where it usually leads in the blend of Cabernet Sauvignon, Cabernet France, Malbec and Petit Verdot. Other regions notable for Merlot include southern France (Languedoc), north east Italy (Veneto), eastern Europe, California, Washington State, Chile, Argentina and New Zealand. In Chile, many vines long thought to be Merlot were later identified as Carmenère, a Bordeaux variety. The two grapes are similar, though, in aroma profile, but Carmenère tends to have more structure.

Merlot ripens about a week earlier than both Cabernet Sauvignon and Cabernet Franc and therefore is generally richer, riper and rounder as a grape in the blend. It also is a safer bet for vintners because they can harvest Merlot earlier before fall rains or early frosts. Merlot likes dry, rocky soils but is thin-skinned and can be prone to rot or early spring frosts since it also flowers early. It must be pruned regularly as it's a vigorous vine that if over-cropped, produces wines that taste watery, weedy or grassy.

Merlot tends to be more herbaceous in aroma than Cabernet Sauvignon. Other signature notes include plums, currants, black cherries, blackberries, vanilla, coconuts, violets, roses, cloves, bay leaves, green peppercorns, mushrooms, coffee, mocha, cedar, cigar box, bell pepper and green olive. Its color ranges from medium dark red to deep blue.

Merlot, with its juicy dark fruit flavors, pairs well with many meat dishes such as grilled steak, beef bourguignonne, stew, hamburger, casserole, chili dog, meatloaf, pot roast, roast beef and prime rib. Other great pairings include cheddar, parmesan, chicken stir-fry, grilled chicken, coq au vin, cornish hen, duck, goose, roast turkey, borsch (beet soup), brisket, quesadillas, Tandoori-flavored dishes, ostrich, partridge, pheasant, venison, wild boar, lamb, lasagna, pork, veal, bean-based dishes and dark chocolate.

Syrah

Shiraz and Syrah are both originally from the same clone, but various regions have chosen one name or the other. They both create rich, robust wines with a smooth texture and signature aromas of spice, pepper, clove and licorice leading, followed by dark fruit such as blackcurrant, blackberry, plum and black cherry, as well as truffle, earth, violets, vanilla, smoke, sandalwood, cedar, cigar box, earth and leather. The greatest of these wines can age for 25 years or more.

The grape was originally believed to be from Persia, now Iran, from the city of Shiraz, but has since been proven to be indigenous to France, where more than half the world's Syrah vines are planted. The legendary wines of the Rhone Valley's Côte Rotie and Hermitage are made from 100% Syrah. Syrah is also part of the blend in other Rhône wines, including Châteauneuf-du-Pape that often includes Grenache, Mouvèdre and up to nine other grapes.

This wine is also the flagship red wine of Australia, where it's called Shiraz (easier to pronounce than Syrah), and is often blended with Cabernet Sauvignon. Australia's Barossa Valley is particularly famous for its complex, multi-layered Shiraz. It is also becoming South Africa's leading red. California grows it successfully in Paso Robles where it's usually called Syrah.

Shiraz and Syrah pair with robust dishes such as grilled meats and vegetables, beef stew, meat lover's pizza, barbecued ribs and hamburgers, beef wellington, bison steak, brisket, meatloaf, peppercorn steak, grilled or spice-rubbed chicken, chicken sausage, fajitas, ostrich, game casseroles, venison stew, braised lamb shanks, barbequed pork spareribs and Mexican Mole.