- Wendy from A Day in the Life on the Farm shares Merlot: Smooth, Savory and Sustainable.
- Cindy at Grape Experiences shares Comfort Food and Wines for Fall: Savory Slow Cooker Chicken and Classic Merlot.
- Camilla at Culinary Adventures with Camilla shares "Celebrating #MerlotME with Mushrooms, Truffles, and a Wine from a Cal Alumna."
- David at Cooking Chat shares Everyday Pasta Sauce with Ground Beef and Chickpeas.
- Jane at Always Ravenous shares Fall Food Pairings with Merlot.
- Robin at Crushed Grape Chronicles shares #MerlotMe with figs, cherries and a nice grilled steak.
- Linda at My Full Wine Glass shares Kicking off #MerlotMe month with Napa Valley wine and no-bake lasagna.
- Jennifer at Vino Travels shares Warm up with Merlot and Pappardelle Bolognese.
- Gwendolyn at Wine Predator...Gwendolyn Alley shares Smoked Lamb/Beef Meatloaf Says #MerlotMe with Sonoma’s Decoy and Washington’s Pedastal.
- Liz at What's in That Bottle? posts Three Family-Owned Merlots for Fall #MerlotMe.
- Susannah at Avvinare admits Forever A Devoted Merlot Fan.
- Terri at Our Good Life pairs Provencal Eggplant Stew + Decoy Merlot.
- Jeff at Food Wine Click! shares Merlot and 40 Cloves of Garlic.
I poured the HALL 2016 Merlot. It was a rich, vibrant ruby hue with a luxurious nose of cinnamon, cloves, ripe black cherries and a whiff of violets. On the palate the wine was voluptuous and silky with ample red fruits, rich cocoa, and moderate tannins. The wine's finish was long with notes of wet granite. This was a wine that we enjoyed long after we had finished our dinner...just delightful conversation over a beautiful wine.
- 2 portabello mushrooms
- 1 tablespoon olive oil + 1/2 teaspoon truffle oil
- 4 cloves garlic, peeled and minced
- salt and pepper
- mushroom risotto (similar to this Risotto all'Amarone - just use all stock instead of stock and wine)
- 4 ounces crimini mushrooms, sliced
- 1 Tablespoon olive oil + 1/2 teaspoon truffle oil
- truffle slices
- truffle salt
- herbs for garnishing
Brush insides and outsides of mushrooms with oil then season with salt and pepper. Top each mushroom 2 minced cloves of garlic. Arrange mushrooms, gill side up, on a baking sheet, and roast until tender and beginning to brown, approximately 15 minutes.
Flip mushrooms and roast until mushrooms are brown and slightly dry, approximately 5 minutes more.