Several months ago, I was lucky enough to take part in a Snooth virtual tasting of four wines from Murrieta’s Well in the Livermore Valley of California. When we got to the 2016 Merlot, winemaker Robbie Meyer suggested Thanksgiving dinner as the perfect pairing partner.
After sampling his Merlot and later opening five others during #MerlotMe month, roasted turkey and all the trimmings seemed about right to me. But there’s nothing like testing to be sure, right?
That’s how I decided to hold a trial run of Thanksgiving dinner to pair with the two remaining #MerlotMe samples I received this month: a 2016 Duckhorn and a 2017 Decoy.
Please note that while the wines for this post were provided, opinions are my own.
The Wines
- 2016 Duckhorn Vineyards Napa Valley Merlot, 77% Merlot, 22% Cabernet Sauvignon, 5% Malbec, 5% Petit Verdot – Dan Duckhorn produced his eponymous first vintage in 1978. Sourced from vineyards throughout the Napa Valley, the wine is a blend of the region’s microclimates and soils. Aged for 15 months in a combination of 40% new and 60% neutral French oak.
My tasting notes: Deep ruby, almost maroon in color. Black cherry, plum, tobacco and mocha on the nose, followed by cinnamon and vanilla on the palate and finishing with a little cocoa. Medium+ body thanks to the Cabernet Sauvignon in the blend. Medium acidity. Medium+ finish. Alcohol: 14.5%. Price: $56
- 2017 Decoy Sonoma County Merlot, 96% Merlot, 4% Cabernet Sauvignon– Decoy is part of the Duckhorn portfolio and billed as “the everyday wine for the well-informed.” Aged in 100% French oak.
My tasting notes: Ruby in color. Black cherry and plum on the nose, and cooked spice and a hint of mint on the palate. Medium body. Medium acidity. Medium finish. Alcohol: 14.1%. Price: $25.
The Pairing
On the menu: turkey, of course, and several common, crowd-pleasing sides, including herb stuffing, gravy, potatoes (not mashed, though; sorry, purists) and this green beans and roasted onions dish that was savory and delicious in combination with the wine and other foods. Instead of pies, I baked a not-too-sweet banana chocolate cake to finish off the Merlot in our glasses.
Verdict? Robbie Meyer was right! Merlot is the perfect accompaniment for a Thanksgiving bird. Merlot has a lighter body and softer tannins than Cabernet Sauvignon. Also, Merlot typically has the dark fruity and cooked-spice notes to pair amicably with Thanksgiving sides. The best Merlot wines have hints of mocha or cocoa and even mint to add complexity to the meal.
Both wines were compatible with Thanksgiving dinner. The Duckhorn, in particular, blended into the turkey feast like an additional ingredient. Definitely a case of first a bite, then a sip, then a bite, then an “Oh, wow!” Though not as complex as the Duckhorn, the Decoy is a good value for the price. Either wine is a solid choice for your festive meal.
Additional Recommendations
- 2016 Murrieta’s Well Merlot, 95% Merlot, 5% Cabernet Sauvignon – Deep ruby in color with aromas of black cherry, mocha and plum. Cinnamon and baking spice chime in on the palate with a hint of menthol eucalyptus. Medium body. Medium acidity. Medium+ finish. Alcohol: 14.1%. Price: $46.
- 2015 Rutherford Hills Merlot – Deep ruby in color with a purplish rim. Dark berry and blueberry dominate the nose. Cocoa, coffee and vanilla rule the medium+ finish. Smooth, textured and mouth-coating tannins. Medium body. Medium+ acidity. Medium+ finish. Alcohol: 14.5%. Average price: $23.
- 2017 Chelsea Goldschmidt Merlot – Ruby in color. Plenty of dark berries and plum on the nose. A lighter body and higher acidity than the other Merlots I opened. Hint of minty eucalyptus on a medium finish. Slightly tannic, but food friendly. Alcohol: 14.5%. Average price: $20.