Black Box Merlot Add
Frog's Leap Merlot Add
Marilyn Merlot Add
Wines are recomendations only and may not be carried by this store.

Black Box Merlot

Attributes:
Producer:

Black Box
Region:

California, United States
Varietal:

Merlot
Bottle Size:

3 L

2003: WineEnthusiast Rating: 84
Acidity:

soft

2001: WineEnthusiast Rating: 86
Complexity:

rich
Flavors:

cherries

2001: WineEnthusiast Rating: 84
Fruit:

fruity

Food Matches:
Cheese: Parmesan
Poultry & Eggs: Chicken w/Lemon, Duck Confit, Game Birds
Red Meat: Beef, Glazed Pork, Grilled Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Veal
Sauces: Red Wine Sauce
Vegetables: Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Frog's Leap Merlot

Attributes:
Producer:

Frog's Leap Winery
Region:

Napa Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2004: CGCW Rating: 84
Flavors:

black cherry, herbs, tobacco

2004: WineSpectator Rating: 79
Flavors:

black cherry, leather, medicinal, plum, spicy, toast
Texture:

thin

2003: WineSpectator Rating: 78
Flavors:

cedar, herbal, tobacco
Fruit:

austere

2003: CGCW Rating: 84
Body:

light
Flavors:

toast

2003: WineEnthusiast Rating: 87
Flavors:

cherry
Texture:

thin

2002: WineSpectator Rating: 87
Complexity:

complex
Compliments:

elegant
Flavors:

blackberry, cola, cranberry, wild berry
Fruit:

ripe

2002: WineEnthusiast Rating: 87
Acidity:

soft
Flavors:

cherry, coffee
Fruit:

ripe

2002: CGCW Rating: 84
Flavors:

chocolate

Food Matches:
Cheese: Parmesan
Poultry & Eggs: Chicken w/Lemon, Duck Confit, Game Birds
Red Meat: Beef, Glazed Pork, Grilled Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Veal
Sauces: Red Wine Sauce
Vegetables: Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Marilyn Merlot

Attributes:
Producer:

Marilyn Merlot
Region:

Napa Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2004: CGCW Rating: 85
Acidity:

soft
Complexity:

focused
Flavors:

cherries, tobacco
Fruit:

ripe

2003: CGCW Rating: 87
Body:

light
Complexity:

supple
Flavors:

chocolate, oak

2000: CGCW Rating: 90
Complexity:

deep, supple
Fruit:

ripe

1990: WineSpectator Rating: 85
Flavors:

blackberry, currant, raspberry, spicy
Fruit:

ripe

1989: WineSpectator Rating: 87
Acidity:

lively
Body:

lean
Compliments:

drinkable
Flavors:

currant, raspberry

1988: WineSpectator Rating: 85
Acidity:

soft
Body:

lean
Flavors:

blackberry, chocolate, currant
Fruit:

ripe

1986: WineSpectator Rating: 85
Complexity:

supple
Compliments:

elegant

Food Matches:
Cheese: Parmesan
Poultry & Eggs: Chicken w/Lemon, Duck Confit, Game Birds
Red Meat: Beef, Glazed Pork, Grilled Beef, Grilled Filet Mignon, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Lamb, Veal
Sauces: Red Wine Sauce
Vegetables: Corn, Roasted, Mushrooms, Potatoes, Sauteed Potatoes

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Roasted Corn Soup

Rated

Ingredients

6 ears corn, preferably not supersweet varieties, with husks intact
3 large cloves garlic, unpeeled
2 cups homemade or canned low-sodium chicken broth
1 baking potato (about 1/2 pound), peeled, in 6 pieces
1 tbsp cornmeal
1/2 cup heavy cream
salt
freshly ground black pepper
pinch sugar, optional

Preparation

Preheat oven to 450 degrees F. Put unhusked corn and unpeeled garlic on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 25 minutes. Let cool, then remove husks and silks. Cut kernels away from cobs. Cut 4 cobs in half crosswise with a heavy knife or cleaver. Discard remaining 2 cobs. Peel the garlic. Set corn kernels and garlic cloves aside.

In a saucepan, combine broth, potato, the halved corn cobs and 3 cups water. Cover partially, bring to a simmer over moderate heat and adjust heat to maintain a simmer. Cook until potato pieces are tender, about 20 minutes. Discard corn cobs.

In a food processor, combine corn kernels, garlic cloves, potatoes (lift them out of the broth with a slotted spoon) and cornmeal. Puree, adding potato broth gradually through the feed tube. Transfer soup to a sieve set over a bowl and press mixture through sieve with a rubber spatula, leaving corn skins behind.

Transfer soup to a clean saucepan. Stir in cream and reheat. Season to taste with salt, pepper and a pinch of sugar, if desired.

Yield

Makes 6 cp

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 6 cp
Amount Per Serving:
Calories: 100 Calories from Fat: 74
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 8.23g
12%  
Carbohydrates 2.3g
0%  
Dietary Fiber 6g
24%  
Saturated Fat 4.83g
24%  
Calories 99.62kcal
4%  
Cholesterol 28.01mg
9%  
Protein 4.23g
7%  
Sodium 531.33mg
22%  
Calcium
0%  
Iron
0%  
Vitamin A
5%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.