Broadside Merlot

Broadside Merlot is a red wine from Esplanda, labeled as coming from Massachusetts. The name points to Merlot as the main grape, though the catalog entry also tags Cabernet Sauvignon. That is a common companion grape in Merlot-led reds, but the details don't say whether this bottle is a blend, so check the label for the exact composition. Merlot made in a cool New England climate tends toward red and dark plum, cherry and a little cocoa, with a medium body and softer tannins than a Cabernet-dominant wine. Expect somewhat more freshness and acidity than a warm-region Merlot, and a finish of moderate length rather than a heavy, jammy one. Oak influence, if any, usually shows as light vanilla or baking spice, and the label is the place to confirm it. At the table, a Merlot like this suits foods with enough fat or savor to soften the tannin without overpowering the fruit. Roast chicken with herbs, pork loin, meatloaf, mushroom risotto, baked pasta with tomato sauce and burgers are all natural fits. Mild aged cheeses such as cheddar, Gouda or Havarti work better than sharp blue cheeses. If the bottle leans toward the Cabernet side, grilled steak and lamb become better matches. Serve it a little cooler than room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the refrigerator before opening usually gets a bottle there. Decanting isn't essential for a wine in this style, though 15 to 30 minutes in a decanter or a wide glass will open up the aromas if the wine seems tight at first. A standard red wine glass with a medium-large bowl is the right choice. It gives the fruit room to open without exaggerating any alcohol warmth. Most Merlot at this level is made to be opened soon after purchase, and that is the safer assumption here since the details give no vintage or aging guidance. Treat it as a drink-now bottle for the next year or two. Store it on its side in a cool, dark spot until you open it.