| Tin Roof 2005 Merlot Wine (WE-90Pts)
California, USA  |
Product Notes:
Tin Roof 2005 Merlot Wine is a classic plush texture and delicious black cherry and plum flavors make our sumptuous Merlot both delicious on its own and a versatile food wine. Enjoy it with beef, lamb, roast duck with cherry sauce, red-sauce pastas, black olive and mushroom pizzas, and soft-ripening cheeses. Fom the Winemaker
"I found myself returning to this Merlot again and again, because it’s such a good, gentle, easy sipper. It’s a pleasure to drink one that’s so nicely dry and balanced. Does a great job balancing ripe berry and stone fruits with earthy herbs and spices. Sommeliers and restaurateurs, scoop this one up while you can."-Wine Enthusiast
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 About Estate:
Tin Roof 2005 Merlot was produced from a blend of North Coast and Central Coast grapes. Merlot thrives in these cool-climate regions, especially in moist alluvial soils where it develops the bright fruit and soft tannins that make the variety so appealing to premium wine lovers.
Wine Making
Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Blended with small amounts of Cabernet Sauvignon and Petite Sirah, our 2005 Merlot was fermented in stainless steel tanks at warm temperatures to fully extract color, flavor and tannin, then aged in French and American oak to soften and mature its lush fruit flavors.
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Recipe:
Paired with Tin Roof Merlot
2 cups Smoked trout diced in 1/2” x1/2” pieces
2 cups Shredded Monterey Jack cheese
2 cups Cooked black beans
8 8 inch flour tortillas
4 Tbsp Chopped parsley and thyme mix
Butter as needed
In a 10 inch skillet melt 1 1/2 tablespoons butter over medium heat. Lay one of the flour tortillas down and spin the tortilla so that the melted butter evenly coats the bottom. Place 1/2 cup each diced trout, cheese, and beans on the tortilla. Sprinkle with 1 tablespoon herbs and cover with other tortilla. Reduce heat and cook until bottom of tortilla is golden brown and crispy. Place a large round plate over the quesadilla in the pan. Flip the pan upside down so the quesadilla is lying on the plate. Place butter back into pan and melt. Once melted return quesadilla back to pan on the uncooked side. Cook until brown and crispy cheese has melted.
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