Pairings | Loaf
Merlot has one of the widest ranges of styles of any red wine from the light, quaffable merlots of the Veneto to the grandest of Bordeaux. Obviously one type of food doesn’t go with them all but merlot is your flexible friend when it comes to wine pairing, smoother, rounder and less tannic than cabernet sauvignon with which, of course, it is often blended.
There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.
Part of my January #givingupstockingup challenge is not to buy food if I've got the ingredients to make it myself. That applies to bread so I was keen to try Sue Quinn's Honeyed Wheaten Bread from her excellent new book on using up leftovers, Second Helpings. It also, as she points out, uses up half-used packets of nuts, seeds and dried fruit, which you may have in stock after Christmas.