Braising Merlot

"What is the definition of a good wine? It should start and end with a smile."
 ~ William Sokolin


And so should a good meal!  That is exactly what we had last week, a terrific meal, that paired perfectly with a nice glass of wine, and finished with very happy stomachs.  That is what food and wine is all about, making your tummy happy with good company.  Yes, you can have epic mind blowing food and wine experiences, however in the grand scheme of things a simple smile should be good enough.


I went with a suggested pairing for the dinner I choose, a Merlot, and a California Merlot at that.  If I drink Merlot,  as a rule I stay away from California, because much to my dismay most are overly done and down right nasty.  And this is unfortunate, because Merlot can be and should be a great wine and it goes so well with a number of foods.  Afterall, the famous Bordeaux region that everyone equates to world class Cabernet Sauvignon has Merlot in the blend and in the Pomeral and Saint-Emilion region is mostly Merlot not Cab.  But, good old supply and demand busted open the Merlot market in California and too many producers started making cheap crap, but cheap crap that everyone was drinking.  Well now that Merlot sales have dipped, because it is no longer the hip wine (Pinot Nior took that slot), it is a little safer to get a California Merlot.  


With that being said, it still veer clear of Cali Merlot and if I go Merlot, it is almost always from Washington state.  Their Merlots are still lush, with amazing blackberry and plum fruits, wrapped in a blanket of subtle earth.  For more on Washington Merlot read this blog post from my fellow wine blogger Cuvee-Corner, it is a great piece.


So when the recipe suggested a Merlot from Blackstone in California I was hesitate, but with a price tag of $6 even if it was crap, not much was lost.   The meal was so freaking delicious that even a bad wine could not have spoiled it.  Luckily, it was not crap wine, therefor it was worth the price tag.  If you have not braised anything in a while or new to the whole process, than this dish is a must.  Be warned however, braising does take a couple hours, so it is a weekend meal.  Enough talking and let's get straight to the menu and wine notes!

Blackstone Winemakers Select Merlot California 2009.  Found this wine at Total Wine for $6.77


This was a pump Merlot with some nice blackberry and plum fruit notes.  I was surprised to not be attacked by the heavy alcohol smell and taste that so many wines have at this price point.  I did Vinturi the wine which I know helped to soften any harshness, and I would recommend anyone else to do the same.  This basically means to aerate the wine with an device like an aerator, or pour yourself a glass about a hour before you want to drink it, and swirl the crap out of it a handful of times.  This just helps to soften any harsh alcohol flavors and bring forward the fruit and earthly notes in the wine.  As far as the pairing goes perfect.  The wine was a nice mellow and wonderful backdrop for the meal, which allowed the main dish to shine and sparkle.  It complemented the braised vegetables by bringing out the delicious earthly and dirty qualities.  This is a great example of how a wine serves as a condiment for the dish and lets the main dish do the talking without interrupting.  And the Merlot was not bad on it's own either, would be a nice wine to bring to a party, unless of coarse you are too cool now to drink Merlot.


Menu:


Braised Chicken with mushrooms and chard
(I used a package of braising vegetables I purchased at my local farmer's market, it contained chard, kale, and a handful of other yummy greens)


Baked Sweet Potato


Thank you and enjoy!  Try a new cooking technique today and finish your day with a smile:)