| Leese-Fitch Merlot, California wine 750ml
California |
Product Notes:
"With a dark garnet color, this blend shows aromas of strawberry, milk chocolate fondue, grilled apricots, and cinnamon spiked toffee. In the mouth, this blend is a waterfall of strawberry shortcake, summer plums, orange peel, and Maraschino cherries with a hint of clove spice and delicate tannins. The soft, fresh fruit flavors ride all the way to the finish with nuances of rich French oak, vanilla, caramel, and cappuccino. Most of this blend was assembled from a vineyard in Northeast Monterey County. This fruit was allowed to hang until mid-November to allow for maximum ripening. This vineyard is notorious for producing tannic Merlot, with the additional hang time the tannins were softened the fruit component was heightened. The blend was made more complex by blending ripe, jammy Lodi Syrah, with a touch of spicy Paso Robles Zinfandel. The Zinfandel fit into this blend seamlessly and complements the Merlot. The overall blend creates a Merlot that has great flavors to appeal to all sorts of Merlot fans.
This Merlot blend would pair wonderfully with a Quattro Formaggio pizza with a drizzle of olive oil, grilled chicken with a mango chutney and jasmine rice, or a grilled burger topped with roasted red pepper and Sonoma Jack cheese alongside sweet potato fries." -Winery Notes
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 Recipe:
Steak with Mushroom Merlot Sauce Recipe
This steak recipe goes very well with merlot wine - Use some for the sauce, and the rest for your glass!
INGREDIENTS:
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
1 shallot
3/4 cup merlot
1 Tbsp thyme
First, salt and pepper steaks on both sides. Heat the vegetable oil to medium high, and then cook steaks for about 3 minutes per side.
Put the steaks on a plate but keep the oil in the pan. Put the butter in the pan, along with the wine, chopped up mushrooms and chopped up shallots and reduce for 5-10 minutes. Pour this sauce over the steaks and serve.
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