Description

Josh Cellars Merlot 750ML

This simple, delicate, balanced Merlot has aromas of plum, cherry, and chocolate. Medium bodied and very smooth. Plenty of fruit with a subtle spiciness. The relaxed tannins make it very easy to enjoy!

Aromas of black cherries, fresh plums, violet and dark chocolate overwhelm the bouquet. On the palate, the wine is layered with fresh cherries, baked plums, and mocha. This Merlot is softened by its delicate, almost luxurious texture, and given staying power with a long, raspberry and cocoa powder finish.

Merlot is very smooth and inviting with an excellent value. Josh Cellars Merlot is definitely considered a “go to” wine especially when entertaining a fun crowd who appreciate quality wine.

Josh Cellars Merlot Best Features:

• TASTE: Medium- bodied, soft, dry, black cherries, fresh plums, strawberries and slight dark chocolate
• AROMA: Layered with fresh cherries, baked plums and mocha, while softened by its delicate, luxurious texture with a long, raspberry and cocoa powder finish
• APPEARANCE: Merlot Red
• ABV: 13.5%
• PAIRING: Beef, lamb, veal

Merlot:

While Merlot is produced in France, Italy, US, Chile, and Australia, it gives a variety of possibilities in taste, smell, and color. Also, the ABV can range from 12-15%.

The taste depends on the climate. For example, the cool climate is more structured with a higher presence of tannins and earthy flavors like tobacco and tar. This is where Merlot and Cabernet Sauvignon trick wine drinkers and make them confused. Don’t Fret! It’s a common misconception when drinking an unknown glass of a beautiful, deep to light red.

Wine enthusiasts have a range of findings whenMerlot wine is treated with a cooling climate. Blueberry, roasted tones, licorice, berry, dry, full-bodied, and fleshy with an anise finish is best described.

While in hot climates, Merlot produces a fruit-forward flavor with a less present tannin. Commonly, it’s described as silky, velvety, with undertones of spice and a rich finish. The aromas can range from nutmeg clove to flowers, and mocha.
Generally, a great food pairing would be herbed chicken, roast tomato pasta, roast duck, or beef bourguignon. Keep away from leafy greens and fish for this bottle.

Some producers use American Oak to make their Merlot wines rustic and rich, confusing it with Cabernet Sauvignon. However, a tell-tale sign is tinge orange on the rim as Merlot is sensitive to light.

Red Wine:

Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.

Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!

California:

California makes about 90% of all American wine, while it has been harvesting grapes since the 18th century. It’s the fourth largest producer in the world due to its abundance of fresh ingredients and diverse soils, it attracts the most renowned chefs and sommeliers from around the world. Although Chardonnay is the most popular wine in the sunny state of California, Cabernet Sauvignon, Merlot, White Zinfandel and Pinot Grigio are a handful of other favorites.

During the prohibition area, Zinfandel was the wine grape that survived! The winemaker community always follows sustainable winegrowing practices and make sure to produce wine that is environmentally friendly. Don’t worry about the California drought every year, the annual rainfall of wine regions north of San Francisco and in southern regions receive adequate, fresh, rainfall.

Master Sommelier Little Known, Big Facts:

• The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
•  The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
•  The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
•  Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
•  Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
•  A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
•  If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
• Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
• Smell is by far the most important sense when it comes to drinking wine
• Wine was first developed in Mesopotamia, not France
• French wines are labeled following the soil on which they are produced, not according to the grape used
• When chilling wine, adding salt to ice will cool it down faster

Warnings:

You must be 21 or over to purchase this product.

Instructions:

60-65 degrees is the ideal temperature.  Although it might seem counterintuitive, you should chill your red wine