Merlot

[Jerry D Mead]

It is a dinner wine...it is generally one of the softer, easier to drink reds. Works well with red meats, but also is nice with salmon and tuna, pork and veal.

Folks say "room temp" for most reds, but that rule got started in drafty old European castles where the temp was much cooler. Especially in the summer, I like to place my reds in the fridge for just 10-15 minutes, just to drop the temp a few degrees. Ideal temp for red in my opinion is cellar temp...about 60 degrees.

Which Merlot are you trying?

JDM