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Wine Details
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Description:
I've had a somewhat tempestuous relationship with this variety over the years- but one thing I can say is that I've never made a wimpy one-they've always been monsters. The currently available versions are no exception, lots of fruit, tannin, and alcohol - both are good matches for lamb or richer ( read fatter) cuts of beef. I treat Merlot pretyy much the same as Cabernet, but usually shorten the time in barresls. I've been using Merlot for port and haven't made a table wine since '92. As you may know, the winter or 95-96 did a lot of damage to Merlot vines and the supply will probably be limited for a year or two more:
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