The Velvet Devil Merlot

The Velvet Devil Merlot is a Massachusetts-appellation red from Esplanda, made in the United States. The listing doesn't give a vintage, blend percentages or oak regime, so what follows describes what Merlot of this kind usually delivers. It isn't a measured profile of this bottle. Expect a medium- to full-bodied red led by plum, black cherry and ripe red berry. Secondary notes of cocoa, baking spice or a little dried herb are common in the grape. Merlot's tannins are typically softer and rounder than Cabernet Sauvignon's. Acidity usually sits at a moderate level, which gives the wine a smooth, plush feel without much grip. If it has seen oak, look for hints of vanilla or toast on a fairly gentle finish. Cool-climate New England fruit can run slightly leaner and brighter than warm-region Merlot, so a touch of red-fruit freshness alongside the darker plum character would be reasonable to expect. That structure suits food. Roast chicken, pork loin with a fruit glaze, mushroom risotto and burgers all work well. So do meatloaf, baked pasta with sausage, and medium-aged cheeses like Gouda or cheddar. Soft tannins and moderate acidity also make it forgiving with tomato-based dishes and with grilled vegetables. Very spicy food or delicate fish will tend to clash. For serving, aim for roughly 60 to 65°F, which is a little below typical room temperature. Twenty minutes in the refrigerator before opening usually does it. Warmer than that, the alcohol becomes more noticeable and the fruit turns flat. A standard red wine glass with a generous bowl gives the aromas room to open. Decanting isn't necessary for a soft, approachable Merlot, but pouring it into a decanter or simply letting it breathe in the glass for 15 to 30 minutes can loosen the fruit if the wine seems tight at first. Treat this as a drink-now bottle. Store it on its side in a cool, dark spot away from heat until you open it.