Jonata Fenix Merlot

Jonata Fenix Merlot is a red from Esplanda, bottled in the United States with Massachusetts as its stated appellation. Merlot is usually the softest-textured of the major red grapes, and a cool New England growing region tends to push it toward the fresher end of the style. Expect red plum, black cherry and a little dried herb rather than jammy, high-alcohol fruit. Acidity is likely to be brisk for a Merlot. Tannins should be supple, and the body medium to medium-full. If oak is present, it usually shows as light cedar or vanilla in the background. Finish length, ABV and vintage aren't listed for this bottle, so check the label for those. At the table, a Merlot with this kind of balance suits food that has some richness but no heavy spice. Roast chicken, pork loin with mustard or sage, mushroom risotto and meatloaf with a tomato glaze all work. So do burgers, and so does a baked pasta with sausage and ricotta. The acidity helps with tomato-based sauces. Mild, nutty cheeses like Gruyère or aged Gouda go well too, while very bitter greens and hot chili dishes will make the wine seem thinner. Serve it slightly below room temperature, around 60 to 65°F (15 to 18°C). Twenty minutes in the refrigerator before opening is usually enough. Decanting isn't essential for a Merlot at this level. Pouring it into a decanter or a wide glass for 15 to 30 minutes will soften any early tightness and bring out more fruit. A standard red wine glass with a generous bowl, or a Bordeaux-style glass, gives the aromas room without exaggerating the alcohol. Most Merlots in this style are made to be opened within a few years of release, and nothing in the listing suggests long cellaring. Treat this as a bottle to drink soon, kept on its side in a cool, dark spot until then.