| Chateau Souverain Alexander Valley Merlot 750ml
Napa Valley, California |
Product Notes:
Deep ruby in color, this concentrated Alexander Valley Merlot offers aromas of ripe black cherry and black plum with a subtle back note of bittersweet chocolate. The 2002 vintage presents integrated fruit on the palate that mingles with a hint of black pepper from the Petite Sirah together with brown spices and cedar, which comes from aging in oak barrels. The structured ripe tannins are layered with moderate acidity that exudes the ripe fruit flavors together with a suppleness of oak that lingers throughout the long, velvety finish.
The Wine Spectator Fragrant aromas of plum, raspberry and blackberry turn supple and elegant on the palate, with just the right level of intensity and tannin to keep things in balance. Drink now through 2011. 31,600 cases made. Score: 87. �James Laube, April 30, 2005.
The Wine Enthusiast Easy and soft, as befits the variety and appellation, and has extra layers of complexity that make it very good. Rich in blackberries and flowers, with subtle oak and a good backbone of acidity to cut through that steak or lamb. Score: 87. �Steve Heimoff, June 01, 2005.
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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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