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Merlot
by Sharon Rosenbaum, Senior Wine Buyer
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.
InCalifornia, 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 for optimum flavors.
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Food Recipe
to accompany Merlot
by Camille Stagg
Camille Stagg is a food, wine and travel journalist and author.
Her latest book is "The Eclectic Gourmet Guide to Chicago"
(Menasha Ridge Press). She was food editor of both the Chicago
Sun-Times and Cuisine magazine.
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Orange-Maple-Glazed Duckling
Ingredients
2 ducklings (about 4 1/2 lb each)
rinsed, patted dry
Salt and pepper
1 tsp finely chopped fresh sage leaves
3 tbsp orange juice
3 tbsp pure maple syrup
Sauce
3/4 cup orange juice
3/4 cup beef broth
2/3 cup orange marmalade
1/2 tsp ground ginger
1/2 tsp ground nutmeg or cinnamon
4 orange slices (garnish) |
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Preparation
Sprinkle cavities with salt and pepper; rub skin with a little
salt, pepper and the sage, then divide the sage among the
cavities. Arrange ducklings on rack in roasting pan; bake
in preheated 400°F oven about 15 minutes. Drain any fat.
Reduce temperature to 350°F; roast 1 hour, 20 minutes.
Combine orange juice and maple syrup and brush ducklings
evenly with 1/4 of the mixture every 7 minutes, for 1/2 hour.
After 1 hour, 50 minutes, test for doneness; thigh or breast
meat should register 180°F. Remove from oven, transfer
to warm serving platter and keep warm.
Pour duck pan juices into 1-quart saucepan. Stir in sauce
ingredients and simmer over low heat, stirring until sauce
is smooth, about 15 minutes. Pour 1/3 cup sauce over ducklings;
garnish with orange slices. Serve remaining sauce with duckling.
Makes 4 servings |
