Another great article to check out regarding wine.
I have never really understood Merlot. For me, it is a bit of a “tweener” variety–it is neither as bold as Cabernet Sauvignon, nor as expressive as Pinot Noir or Syrah. I have always had trouble deciding when to drink it. When I am having a big juicy steak, the choice is clearly Cabernet (or perhaps an earthy Zinfandel). When I am having some pork, or a more delicate dish, I grab a Pinot (or two). A before dinner red? Although a rare occurrence, I will reach for a Syrah, Zin, or a Pinot. After dinner? Cab, Zin, dessert wine.
You get the idea.
There is generally never a moment when I think: “Boy, a Merlot would be perfect right now,” and my cellar reflects that: I have a total of eight bottles of Merlot (less than one half of one percent of my wine), and one of those was…
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