Merlot is the offspring go Cabernet Franc (father) and Madgeleine Noire des Charentes (mother) The limited time spent in American Oak gives our Merlot a rustic and rich sense like Cabernet Sauvignon. Red meat dishes are typically a perfect pairing for Merlot, and most reds for that fact, however there are delicious vegetables, starches, and grains to be paired as well! 

Baked Brie with Berries
Instant Pot Mushroom Gorgonzola Risotto (Vegetarian)
Wild Boar Ragù (Domestic pork works too)

 


 

Cranberry-Almond Baked Brie

Cook time: 25 mins; Prep time: 5 mins
 

INGREDIENTS:

  • package brie
  • ¼ cup maple syrup
  • 1 tbsp brown sugar
  • 2 tsp butter
  • 1 sprig thyme or rosemary
  • 1 cinnamon stick
  • 2-in. strip orange peel
  • ¼ cup roasted unsalted almonds, roughly chopped
  • 3 tbsp dried cranberries

 

INSTRUCTIONS

  • Preheat oven to 350 degrees F
  • Place brie in a small cast-iron skillet or parchment paper-lined pie plate.
  • Bake 15-25 minutes, until the tip of a paring knife inserted into the center of brie comes out warm.
  • Heat maple syrup, sugar, butter, rosemary, cinnamon and orange peel in a small saucepan over medium-high heat until it starts to boil. Then, stir in almonds and reduce heat to medium-low.
  • Simmer for about 2 minutes, until slightly thickened. Remove from heat and stir in cranberries. Pour mixture over warm brie and serve with a glass of Merlot!

 


 

Mushroom Gorgonzola Risotto

Cook time: 25 minutes; Prep time: 20 mins.
 

INGREDIENTS

  • 4 tbsp olive oil
  • 1 lb baby portabella mushrooms, sliced ¼” thick
  • 1 medium onion, diced finely
  • 3 medium garlic cloves, minced
  • 1½ cups arborio rice
  • 4 cups low sodium chicken or vegetable broth
  • ½ cup dry white wine
  • ¼ cup gorgonzola cheese, crumbled
  • 1 oz Parmigiano-Reggiano cheese
  • Handful of chopped parsley

 

INSTRUCTION

  • In a medium saucepan, bring the vegetable stock to a boil. Once boiling, remove the pan from heat and add in the mushrooms. Set aside for 30 minutes.
  • Once the mushrooms are tender, heat olive oil in a large saucepan. Add the onion, garlic and mushrooms and stir for 3 minutes. Now, add the rice.
  • Add the wine and simmer for about 3 minutes, or until the wine has almost evaporated. Add ½ cup of the warmed stock and stir for about 2 minutes, or until almost absorbed.
  • Continue to add the remaining stock in ½ cup increments, allowing it to absorb each time until the rice is tender and the mixture is creamy. This will take 20 to 25 minutes.
  • Remove the pan from heat and stir in Parmesean and gorgonzola.
  • Pour a glass of Merlot, and enjoy!

**Recipe found on Windy City Dinner Fairy.

 


 

Wild Boar Ragù

Marinating Time: 12 hours; Cook time: 2 hours; Prep time: 20 mins.
Recipe Substitutions: Pork shoulder or ground pork for wild boar. Your choice of including pasta or polenta.
NOTE: Requires 12-24 hours of marinating.
 

INGREDIENTS

  • 1 ½ lbs boneless pork shoulder, cut into 2″ pieces
  • 1 celery stalk
  • 1 carrot, peeled and diced
  • 3 – 4 garlic cloves, peeled
  • ½ cup canned tomatoes
  • ½ cup vegetable broth
  • 1 sprig fresh rosemary
  • ¼ tsp black peppercorns
  • 2 cups Merlot

 

INSTRUCTION

  • Marinade: add the boar meat, enough wine to cover the meat, garlic cloves, and rosemary into a bowl. Cover and marinate for at least 12 hours.
  • Heat a skillet over medium high heat with olive oil. Add the carrot, celery, and onion. Cook for 3-5 minutes, or until translucent.
  • Add the marinated meat, and cook on both sides until browned.
  • Add the red wine and cook for about 10 minutes.
  • Add the canned tomatoes and a pinch of salt and pepper. Cook on low for 1.5-2 hours.Stir occasionally and add some vegetable stock if the sauce seems dry.
  • While the ragù is cooking, cook the pasta or polenta.
  • When both are done, combine on your plate, pour a glass of Merlot & enjoy!

 


 

About Merlot

Worldwide, Merlot is the second most planted grape, and is the most planted variety in Bordeaux. The name translates to “little blackbird” in old French dialect.

Merlot is a dry and medium-bodied wine. The Ancient Peaks Merlot exhibits a range of tastes including black cherry, blackberry, creamy vanilla and hints of minerality. Gravelly tannins and fine acidity add stature to a deep, chewy finish.