Grayson Merlot

Grayson Merlot is a Merlot from Esplanda, labeled with a Massachusetts appellation in the United States. Merlot is a red grape known for a soft, rounded texture, and that is the profile to expect here. Styles like this usually show ripe plum, black cherry and red berry fruit, sometimes with cocoa, dried herb or a little baking spice behind it. The tannins in Merlot tend to be gentle and the acidity moderate, so the wine drinks smoothly and has little grip. Whether this bottling saw oak, and how much, isn't stated. Where oak is used, vanilla and toast add to the fruit and the finish runs medium in length. New England is a cool-climate region, so a slightly brighter, lighter-bodied style than warm-climate Merlot would not be surprising. Serve it a little cooler than room temperature, around 60 to 65°F. Twenty minutes in the refrigerator before opening usually gets a bottle to that range. Too warm, and the fruit turns flabby and the alcohol stands out. A Merlot at this level doesn't need a long decant. Pouring it into a decanter or large glass for 20 to 30 minutes will loosen the aromas, but it's optional. Use a medium-sized red wine glass with a moderately wide bowl, which gives the fruit room to open without exaggerating the alcohol. At the table, Merlot's softness suits foods that are rich but not aggressively spicy. Roast chicken, pork loin with a fruit glaze, meatloaf, mushroom risotto and burgers are all sensible matches. Aged cheddar, gouda and hard sheep's-milk cheeses also work, and so do tomato-based pastas, because moderate acidity keeps up with the sauce. Avoid very hot dishes and delicate white fish, which the fruit would overwhelm. Plan to drink this bottle soon rather than cellar it. Medium-bodied Merlots in this range are made for near-term drinking, and extended aging is unlikely to improve them. Keep the bottle on its side in a cool, dark spot until you open it.