Bread Butter Merlot

This is a California Merlot from Bread & Butter, bottled at 13.5% ABV, which sits in the moderate range for the style. Merlot is the softer-edged of the Bordeaux red grapes, and California versions like this one usually lead with ripe plum, black cherry and a little blackberry, often with notes of cocoa, vanilla or baking spice if oak was part of the winemaking. Expect a medium to medium-full body, low to moderate tannin that feels plush rather than gripping, and enough acidity to keep the fruit from turning heavy. The finish in this style tends to be smooth and rounded, which is why Merlot is a common choice for people who find Cabernet Sauvignon too firm. At the table, it suits foods with some richness but not aggressive heat or spice. Roast chicken, pork tenderloin, burgers, meatloaf and mushroom-topped steak all work, as do tomato-based pastas, baked ziti and pizza with sausage. On a cheese board, aim for semi-hard options such as Gouda, Havarti or mild cheddar. Soft, fruit-forward reds like this can also handle the sweetness of a barbecue glaze, though very smoky or peppery dishes may overpower the wine's gentler profile. Serve it slightly cooler than room temperature, around 60 to 65°F (15 to 18°C). Twenty minutes in the refrigerator before opening usually gets a warm bottle into that range. Decanting is not required for a wine built for easy drinking, though pouring it into a glass and giving it ten or fifteen minutes can soften any initial tightness and bring the fruit forward. A standard red wine glass with a moderately wide bowl gives the aromas room without exaggerating the alcohol. Once opened, re-cork it and keep it in a cool spot; it should hold its character for two to three days.