This distinguished red wine grape has been important in its native France and has recently gained much acclaim among California winemakers and the wine consuming public. In Bordeaux it is the principal grape of the Pomerol and St. Emilion districts and is widely planted throughout the rest of the area, where it is blended with Cabernet Sauvignon 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.

On its own, Merlot does indeed make a lovely wine with all the richness of Cabernet, though softer and therefore enjoyable with less aging. Currently, the better California Merlots command prices similar to the top Cabernet Sauvignons and, in some cases, wine-makers are now adding a bit of Cabernet to their Merlot wine, reversing the traditional roles of these two noble grapes. Merlot wines are always dry, range in color from ruby to very dark garnet and, as with most reds, are most enjoyable at cool room temperature.

Camille says...Tuna, with its “beef-like” characteristics, is the perfect fish for meat lovers. Fresh, sushi-grade ahi tuna is the reddest and is luscious and hearty. In this recipe which I created for Merlot, the wine is used in the sauce along with Balsamic vinegar. Serve with baked potatoes and steamed broccoli.

2 tuna steaks, about 1 lb each
11/2 tsp cracked black peppercorns
1 Tbsp unsalted butter, divided
1 Tbsp extra virgin olive oil, divided
2 medium cloves garlic, minced
1 medium onion, thinly sliced
2/3 cup Merlot 2 Tbsp
Balsamic vinegar
11/4 tsp grated lemon zest,
optional 2 tsp minced fresh tarragon, or 1/2 tsp dried
Coarse salt to taste

Preparation

Rinse fish; pat dry with paper toweling. Press cracked peppercorns into surface of steaks. Heat medium nonstick skillet over medium-high heat, about 2 minutes. Add half the butter and half the olive oil; stir. When butter is melted, turn heat to high. Add tuna steaks, searing about 3 minutes on each side for rare. Or sear slightly longer for medium to medium-well done. Transfer tuna to a warm platter. Reduce heat to medium, add remaining butter and oil.

Sauté garlic and onion slices until softened. Stir in Merlot, Balsamic vinegar, lemon zest and tarragon; increase heat and reduce liquid by about a third. Sprinkle tuna with a little coarse salt and serve with sauce.


Preparation time: about 18 minutes

Cooking time: 15 minutes

Makes 4 to 6 servings.

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