The Little Penguin Merlot 2009

More Reviews:

Donna reviewed this wine as follows: Great budget wine!

The 2008 vintage was warm to hot, with a pro-longed heatwave in mid-March. However, grapes picked before the elevated temperatures were delivered to the winery in pristine condition, resulting in good varietal definition and balanced flavours. This wine was matured with French and American oak. Nose:Aromas of cherry, spice and juicy plums blend with hints of subtle oak. Palate: Full of flavour, black cherry and raspberry notes flow onto a vibrant, supple palate. The finish is soft, smooth and long.

Serve this wine between 60-65 degrees Farenheit or 15-18 degrees Celsius.

Complementary recipes:

• Balsamic Grilled Radicchio with Shaved Pecorino
• Basic Basil Pesto
• Braised Lamb Shanks with Tomatoes & Red Wine
• Chargrilled Lamb Cutlets with Oregano and Hot Feta Dressing
• Coq au Vin
• More recipes...

More pairings:

all spice, Ardi-Gasna, beef cooked in red wine, bread: rustic, cheddar: smoked, chocolate: dark, chocolate: dark/almond, cinnamon, coq au vin, curries: mild, duck, eggplant: baked or grilled, fish: barbecued, fruit and chocolate, game birds, game terrine, goose, lamb korma, lamb shank, lamb: Irish stew, mushrooms, pasta with bolognese sauce, pork roast, poultry or game: roast or casseroles, rosemary, tandoori flavored dishes, tuna: grilled, turducken, turkey sandwiches, turkey, roasted with gravy, veal: breaded cutlets. More pairings...

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.