Big Flower Merlot

Big Flower Merlot from Esplanda is made in Massachusetts, which puts it in a cool-climate New England setting rather than the warm regions that dominate Merlot production. Merlot grown in cooler conditions usually shows brighter acidity and a lighter frame than California or Washington bottlings. Expect red plum, cherry and raspberry fruit, perhaps with a leafy or herbal edge, and a medium body. Tannins in Merlot are generally soft and rounded, and oak, if used, tends to add gentle vanilla or cedar rather than heavy toast. The finish in this style is typically smooth and moderately long. These are style expectations rather than a measured profile of this bottle, so the label is the best guide to alcohol level and any oak treatment. At the table, Merlot is flexible. Roast chicken, pork loin, turkey and mushroom dishes suit its soft tannins, and so do tomato-based pastas, burgers and meatloaf. It also works with medium-aged cheeses such as Gouda or cheddar. Very spicy dishes and delicate fish are poor matches, since the wine can taste thin against heat and the fruit can overpower mild flavors. For serving, a light chill is usually best for a Merlot of this kind. Aim for roughly 60 to 65°F, which means about 30 minutes in the refrigerator before opening. Serving it at room temperature tends to make the alcohol more noticeable. A decanter isn't necessary for a soft, fruit-driven wine like this, though pouring it into a decanter or swirling it in the glass for 15 to 20 minutes can open up the aroma. A medium-sized red wine glass with a gently tapered rim concentrates the fruit and keeps the wine from feeling flat. Styles like this are generally made for near-term drinking rather than long cellaring. Unless the producer indicates otherwise, plan to open it within a few years of purchase, while the fruit is at its freshest. Store the bottle on its side in a cool, dark place away from heat.