This classic red wine grape made its name early-on in the French Bordeaux wine region. Then it slowly migrated through the Languedoc, Spain and Italy,and has become an enjoyable standard among California winemakers and the U.S. wine consuming public. In Bordeaux, it is the principal grape of the Pomerol and St. Emilion districts. But, it is widely planted throughout the rest of the area, where it is blended with Cabernet Sauvignon, Malbec and Cabernet Franc. As a blending grape, Merlot adds softness and complexity to the more astringent Cabernets. In California, Merlot was virtually unknown until it was planted during the Cabernet boom of the 1970s to serve as a secondary grape.

A distinct advantage of wine made from Merlot, as compared to Cabernet Sauvignon, is that its forward fruitiness, rather light tannins and sweet flavors make it enjoyable quite early in its development, more so than wines made from Cabernet. The forward fruit flavors of Merlot make it much more of a wine for drinking by itself than just to drink with food. The lush flavors of plum, black cherry and other black fruits make for a delightful glass to sip alone, or with a slice of ripe brie, or with a porterhouse steak. Drink your Merlot wines at cool room temperature to savor the optimum flavors.

Beef Short Ribs

Ingredients

3 lbs boneless short-ribs,
cut into 2- to 3-inch pieces
2 tbsp extra virgin olive oil
1 onion, chopped
3 tbsp balsamic vinegar
2 tbsp honey
1 cup catsup
1/2 cup Merlot, plus extra if needed
3 tbsp Worchestershire sauce
1 tsp Dijon mustard
1/2 cup diced celery
1 fennel bulb, diced, optional
3/4 tsp salt
3/4 tsp freshly ground pepper
1 tbsp flour, if needed

Preparation

Brown the ribs in olive oil in a Dutch oven. Add the onion and brown in the
pan with the meat. Add vinegar, honey, catsup, wine, Worcestershire sauce,
mustard, celery, fennel, salt and pepper. Cover and simmer slowly until
tender, 1 1/2 to 2 hours. Or cover and bake at 350°F until tender. Skim off the
fat. If the juices need a little thickening, stir in the flour blended with
a little cold wine and cook until thickened.

Recipe can be doubled.

Enjoy with mashed potatoes, grilled
vegetables and a cole slaw salad.

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