When rummaging through my wine stash for a red to pair with vegetarian fare, I will always pick a Merlot over Cabernet Sauvignon.
Don’t get me wrong: I enjoy a powerful, structured Cabernet Sauvignon. In my home state of Washington, Cab is the most planted grape. Washington Cab is prized for its fruit-forward intensity and characteristic high acidity.
So yeah, definitely the deep, dark, fat-loving Cab if throwing a juicy steak on the BBQ. But as for the leaner diet I’ve been following lately? A soft, medium-bodied, mellow Merlot wins the contest.
This month, the following Wine Pairing Weekend (#winePW) bloggers accepted the challenge to choose between Merlot and Cabernet Sauvignon:
- Culinary Cam has “Broadside + Brisket (then the Runner-Up with Revamped Leftovers)”
- Wine Predator is posting “Festive Pairings: 3 Maipo Valley Cabs vs 3 Napa Valley Cabs + Instant Pot Pom Cab Braised Roast”
- Cooking Chat is talking about “Cabernet Sauvignon Wine Pairing Tips and Recent Highlights”
- My Full Wine Glass insists “For veggies, my vote is Merlot over Cab”
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Please note that while the wine for this post was provided, opinions are my own.
Decoy Merlot – Affordable and classic
Decoy is a line of value wines produced by Duckhorn Vineyards, one of the Napa Valley’s first 40 wineries. In 2016, Duckhorn, along with its five subsidiary wine brands, was sold to TSG Consumer Partners, a San Francisco-based strategic equity investor.
For the 2019 Decoy Merlot, 60% of grapes were sourced from Sonoma County (North Coast), 32% from the Central Coast and 8% from Mendocino County (North Coast). Wine was aged 12 months in 100% French oak, 35% new.
2019 Decoy Merlot, California
80% Merlot, 18% Cabernet Sauvignon, 2% Cabernet Franc
My tasting notes: Ruby in color. Mostly cherry on the nose with some earth and a hint of fennel. More cherry on the palate with a bit of smoke and hint of vanilla. Medium acidity. Medium finish and smooth tannins. Alcohol: 13.9%. At $25, a consistently good value for price.
The pairing: The spouse and I started our veggie pairing party with two sides from The “I Don’t Want to Cook” Book by Alyssa Brantley.
This easy-drinking Merlot was a good match for both sides, especially the cheesy dip. Veggie burgers, sauteéd Oyster mushrooms and red cabbage slaw were on the menu for later in the day. But someone’s meeting went later than planned. No problem. The Merlot worked just fine with grilled cheese sandwiches. Talk about versatility!
I agree about the versatility of Merlot! I haven’t had it with curry flavor much though. Interesting that it worked with that chickpea salad. Thanks for hosting this event!