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... This convenient pasta dish with goat cheese and Merlot-tomato sauce is accented with colorful bell peppers and herbs. I use plum tomatoes for their flavor, thin skins and low seed content. They are not peeled since this is a rustic sauce. The shallots, garlic and herbs add flavor depth to the sauce which also can be used with polenta or rice dishes. Start your meal with marinated roasted vegetables and crusty Italian bread. For dessert -- Italian cookies and gelato.

3 Tbsp olive oil, divided
3 shallots, minced
1/2 cup Merlot
1 medium garlic clove, minced
2 lb plum tomatoes, sliced
1 Tbsp fresh minced basil
1 Tbsp minced flat leaf parsley
2 tsp fresh minced oregano or 1/2 tsp dried oregano
1 med. red pepper, diced
1 med. green pepper, diced
16 oz rotini or other short pasta, cooked al dente
4 oz fresh goat cheese, cut in small pieces
salt and freshly ground pepper

Preparation

Heat 11/2 Tbsp of the olive oil in a medium saucepan, add shallots and cook over medium heat 2 minutes. Add garlic and cook 1 minute. add the tomatoes and wine. Simmer, stirring, about 15 minutes, until tomatoes become saucy. Add the basil, parsley and oregano; continue to cook about 4 minutes. Remove from heat; season with salt and pepper to taste.

Heat remaining olive oil in large skillet over medium heat. Sauté peppers until softened, about 2 minutes. Remove from heat. Add hot, cooked pasta and Merlot tomato sauce, stirring gently to coat pasta. Add goat cheese, gently tossing. Serve immediately.

Preparation time: 10 minutes .

Cooking time: about 22 minutes.

Makes 4 servings.

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