O N E I R I C pronounced Oh!-ne-rik “to dream” is exactly that a hidden gem nestled in the heart of the cool-climate Elgin Valley, the valley is tucked away in the Kogelberg Biosphere in Elgin to be exact. I haven’t been there yet! I have however tasted a few of their wines. In recognition of the families many generations of mining stock, the Pascall’s decided to play on a Copper theme, with each varietal’s label playing on a different copper derivative; from Chalcopyrite/Fools Gold and Malachite to the rich blue of Azurite. The labels are striking and stand out on any wine list. The Oh! is our lighter “fun” side to our more serious range. Merlot wine is regarded as the underdog to Cabernet Sauvignon. How come? Because cheap commercial Merlot has given the varietal a bad reputation.
It’s time to set the record straight: Merlot wine is first class. Not only does it command the highest respect in the wine world, Merlot also tastes great with food.
Appearance: Aroma: Taste
A pleasing complex nose bordering on the darker fruit spectrum. Black cherries, fennel and mulberries on the nose.
The palate compliments the nose with hints of stewed plums, spices in cloves and cinnamon.
Red fruits, easy tannins and a soft finish are the characteristics of Merlot wine.
Personal Food pairing:
Merlot wine matches with a wide variety of foods because of its position in the middle of the red wine spectrum. In general Merlot pairs well with chicken and other light meats as well as lightly spiced dark meats. With medium tannin and not too much acidity you’ll find Merlot pairs well with many foods.
You can even pair harder-to-match veggies such as tomatoes.
Some of the best proteins to match with Merlot are in the middle-weight category. Think roast duck, turkey, and lean cuts of beef.