October is Merlot Month

October is Merlot Month so you may be seeing the hashtag #MerlotMe all over the place. Throughout California, Merlot producers celebrate with special events all month long. Merlot is, after all, the world’s second most planted wine varietal. It is also used in many countries as part of a blend.

Originating in France, the Merlot grape is one of the five classic red varieties of the Bordeaux region. I have tasted Merlot wines and blends from Italy, Chile, Argentina, Canada and of course California in the U.S. The United States has become one of my favorite places to buy Merlot from. And J. Lohr makes one of the best. You used to be able to get it in Nova Scotia, and it was rich and yummy and the perfect wine for Fall comfort food.

#MerlotMe unites wine lovers to celebrate this richly textured, and versatile noble red grape varietal. Wine producers and consumers worldwide will celebrate Merlot during October with the hashtag #MerlotMe, sharing wines on social channels, at virtual events, in winery tasting rooms, restaurants, and wine shops, and at home.  

Some of your favorite blends probably contain Merlot. I know I love a blend when it contains Merlot. It adds a full plump juiciness to the wine.

The 90-Point Lui blend from Argentina features Merlot.

This blend from Italy, another great example of Merlot being used in a blend. And if you like a red blend from California, there’s a really good chance, Merlot is part of that blend.

Merlot took a little bit of a beating when the movie Sideways came out 19 years ago. That infamous line slowed Merlot sales around the world.

Merlot is making a comeback though with sales continuing to increase year over year. One of the reasons could be that Merlot is so food friendly. Full-bodied richness, with very soft tannins, Merlot makes it a great pairing for just about anything you are eating.

Before I go, I tried a new recipe this past week for lemon pepper chicken, that was so easy and so delicious, thought I would share. It literally took me less than 30 minutes. I sliced my chicken breast in thinner slices.

I didn’t even have to go to the grocery store, I had everything in my pantry. First I put lemon pepper seasoning (in the spice section of any grocery store) and salt in flour, and then seared in a frying pan for 5 minutes on each side. This is my lemon pepper seasoning, I like it because it contains no salt.

Once I seared the chicken, I put garlic and butter in the pan for a minute or two. Then added chicken broth and a little corn starch and simmered until the sauce thickened. Then I put the chicken back in and simmered it, then added a little parsley and a little more lemon pepper. Easy peasy and yummy.

Before I go, let’s feature one more Merlot.

I went looking for this last weekend and can’t find it. I only had it a couple of weeks ago. It’s Josh Cellars Merlot, it was amazing. If anyone sees it please let me know.

Have a great weekend everyone. Till, next weekend Cheers

Darlene