| Murfatlar Merlot Red wine From Romania 750ml|
Merlot MURFATLAR MEDGIDIA
Red granat demi - dry wine with a taste of forest wild fruit, but round, elegant, discreet, tannic, reminding of roasted nuts. Recommended to be served with fresh cheese, spaghetti and dry salami.
Product of Romania
12% alc by vol; e 750 ml
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Murfatlar is a sprightly, bright red wine, with a harmonious floral bouquet and oaky tones. It has a well-balanced content of tannin and a good evolution after the maturation, with a fruity taste of gooseberries. It is recommended to be served at a temperature of 16-17 degrees Celsius (60-62 degrees F), accompanying venison, grilled specialties, lamb, smoked meat, and quality cheese toward the end of the meal.
Merlot is a very versatile food wine. It pairs well with most meats including more hearty seafood such as tuna. Merlot also enhances flavors in mushroom dishes, pasta dishes, stews and pizza. As for sweets, merlot wines work very well with tart fruit such as berries and cherries.
Merlot is a traditional Bordeaux wine varietal. It is traditionally blended with Cabernet Sauvignon to soften up the tannins, and provide a more drinkable wine in its youth. Common flavors in Merlot are blackberry, black cherry, plum, currant, clove, mint, cedar, and violet. This wine has become very popular due to its complexity and drinkability at a young age.
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!
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
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.