Duckhorn Napa Merlot

Duckhorn's Napa Valley Merlot comes from one of California's best-known Merlot appellations and is bottled at 14.5% alcohol by volume. That figure puts it in the full-bodied range, so expect a ripe, rounded wine rather than a lean, savory one. Napa Merlots in this mold typically lead with blackberry and raspberry fruit, backed by mocha and dark chocolate notes, and the warm growing climate tends to produce softer, more approachable tannin than you would find in a Bordeaux-style Merlot. Oak is a large part of the style. Merlot responds well to time in barrel, and extended aging in oak, sometimes up to two years, usually adds vanilla and a toasty edge that balances the exuberant fruit. In a wine like this, look for that oak to show up as spice and vanilla on the mid-palate and as a lingering, cocoa-tinged finish. Acidity is usually moderate, enough to keep the fruit from feeling heavy without sharpening the texture. At the table, richness is the guide. Roast duck is a natural match because the wine's dark fruit stands up to the fatty meat and crisp skin. Braised beef, short ribs, and mushroom-heavy dishes suit it equally well, as the soft tannin doesn't fight with slow-cooked, savory flavors. Grilled lamb, a burger with caramelized onions, or a firm, nutty cheese such as aged Gouda are also sensible choices. Serve it slightly below room temperature, around 60 to 65°F, which keeps the alcohol from feeling hot and lets the fruit read clearly. A large-bowled red wine glass gives the aromas room to open. Wines in this style are generally built to be enjoyed on release, so there is no need to cellar it. If you want to soften it further, 30 minutes in a decanter or simply open in the glass will help the oak and fruit knit together.