Merlot
It’s origins lie in the Bordeaux region of France but can be found in all corners of the wine-growing map. Merlot is now the second most harvested red variety in Chile. A smooth-bodied and fruity wine with soft tannins and well-marked flavours of plum and cherry are usually accompanied with a hint of spice.
| Appellation | Rapel Valley |
| Soil | Riverbench and benchland associated soils. |
| Ageing | 70% aged in small American oak barrels for 8 months. |
| Colour | Bright dark and deep purple. |
| Taste Profile | A smooth Merlot that perfectly combines plum and herbaceous flavours with smoky cedar wood aromas. A fruity wine with a full, rich texture that makes a perfect match with pasta, risotto and lightly spiced red meat dishes. |
| Tasting Notes Video |  |
Successful matches with Merlot
Use Merlot in marinades and sauces to help mirror the wine. You need not use the same wine as is to be served if you choose to cook with a less expensive wine.
Medium-weight dishes, rather than extremely heavy food, are the best match for Merlot
If the Merlot is particularly tannic, a little sprinkling of chopped walnuts or pecans as a garnish in the dish will help reduce the impression of the tannin.
Chicken and Cured Ham Roulade with Vegetable Risotto
150g Chicken breast
1 or 2 Slices cured ham
50g Emmental cheese
70g Arborio rice
20g chopped Tomatoes
10g chopped fresh Basil
20g Butter
20g Asparagus
10g Dried mushrooms
180ml Chicken stock
10g Butter
20g Cream cheese
50ml White wine
Butterfly the chicken breast, cover the top surface with ham and cheese slices.
Roulade the chicken and press firm and wrap in tinfoil - place in a hot oven for 20 minutes, remove the tinfoil and cook for a further 10 minutes until golden in colour.
Melt the butter in a hot skillet, stir-fry the onion until soft, add the rice and stir-fry for a few minutes. Pour the white wine and allow to reduce.
Add the chicken stock a little at a time; keep stirring constantly. When the rice is almost done, incorporate all of the vegetables except the tomatoes and basil and add these at the last minute.
Once the rice is al-dente, add the cream cheese, mix and serve: place the roulade and the risotto side by side and garnish with fresh basil leaves.
?Splendid quality at low cost.?
Bob Tryer, The Sunday Times, May 2009
?.. staggeringly good, especially considering the quantity of this wine produced. This is one of the few big brands that has managed to keep its integrity while still producing decent bottles of wine. There is a seamless balance between the well-integrated oak and the spicy plums and cherries.?
Pete Stewart, Sunday Herald, June 2009
