It's hard to find inexpensive Merlot that's good, but here's one. True, it's tannic. There's a numbing quality that stuns the palate. But there are pretty blackberry flavors, and it's very dry, with good acids. With the right foods, it will do just fine.
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Sarah E. Daniels
Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.