Merlot

Merlot is a smooth red wine with minimal tannins and a fruity flavor profile, making it ideal for cooking. This wine, like cabernet and pinot noir, can be paired well with proteins. Merlot adds jamminess and structure to pan sauces; so simply stew it over low heat to thicken and concentrate its juicy flavors. Merlot can be basic or mind-blowingly complex, depending on its quality. Merlot can be used to make a reduction or a pan sauce.

This method is heating the red wine in a sauté pan with a few other seasoning ingredients over low heat until it simmers. This thickens the wine and brings out the strong flavors even more. When it's done, you'll have a thick sauce. Merlots are full-bodied and structured, with aromas of stone fruit, chocolate, coffee, and smoke, it can be comparable to Cabernet Sauvignon. For chicken and sauces, you should choose a lighter, fruitier, medium-bodied Merlot; for steak and lamb, use a full-bodied Merlot.

Detailed information:

Best for: steak, chicken, lamb
ABV: 11–13%
Tasting notes: stone fruit, chocolate, coffee, and smoke