Anchorage/Denali Anadromous (Alaskan), Backbone Cheers Palmer!, Barrell Craft Bourbon, Benchmark Bourbon, Blantons, Buffalo Trace, Bulleit 10 Year, Bulleit Bourbon, Elijah Craig Small Batch, Four Roses Small Batch, Jim Beam, Kentucky Owl Wiseman, Knob Creek, Larceny, Makers 46, Makers Mark, McTavish, Old Forester, Penelope Crème Brule, Penelope Valencia, Port Chilkoot Boatwright (Alaskan), Traveler Whiskey, Woodford Reserve, Woodford Reserve Masters, Woodford Double Oaked, Yellowstone Select.

Bourbon

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Luxurious layers of plum, candied black cherry, red licorice and sweet baking spices this gracefully structured Merlot glides to a lush, lingering finish

Chill the Duckhorn Merlot to serving temperature (55–60°F / 13–16°C). Remove from refrigerator 20–30 minutes before serving if over-chilled, or place in an ice bucket with equal parts ice and water for 10–15 minutes if too warm.

Prepare the bottle

Open the bottle 20 minutes before serving to allow the wine to breathe. If you prefer, decant into a narrow decanter for 30–60 minutes to soften tannins and encourage aromatic lift.

Use large-bowled red wine glasses. Pour about 5 oz (150 ml) per guest, filling roughly one-third of the glass to allow room for aromas.

Bring cheeses to room temperature: remove Manchego and Brie from refrigerator 30–45 minutes before serving to let flavors and textures open.

Slice the Manchego into thin triangles or small wedges (approximately 6 oz total). Place on one area of the board.

Spread the triple-cream Brie onto a small round or leave whole and score the rind. Position near a small knife for spreading (approximately 6 oz).

Fan the cured salami slices in a cluster (6 oz) and arrange the prosciutto slices (4 oz) in soft folds for easy picking.

Place candied walnuts (1 cup) in a small bowl or scatter on the board for contrast — their sweet crunch echoes the wine’s candied notes.

Add marinated mixed olives (3 oz) and cornichons (6 pieces) to the board in small dishes to provide briny, acidic contrast to the fruit and cheese.

Slice the seeded baguette (or crusty bread) 1/2-inch thick and toast or warm briefly if desired. Arrange slices around the board.

Spoon black cherry preserves (1 cup) into a small bowl and place on the board — this will echo the wine’s candied black cherry and plum flavors when paired with Manchego or salami.

Place fig jam (1/2 cup) near the Brie; its honeyed, jammy depth complements the wine’s sweet baking spices.

Drizzle honey (3 tbsp) lightly over the Brie or present in a small jar with a honey dipper so guests can add to cheese or bread as desired.

Slice the fresh plums into thin wedges (from 2 plums) and arrange near the jams to underscore the wine’s plum fruit profile.

Scatter fresh thyme sprigs around the board for an aromatic herbal note that pairs with the wine’s subtle savory spice. Guests may rub a leaf on their fingers and inhale before tasting.

Lightly crack 1 tsp of black pepper over the prosciutto or a small wedge of Manchego for a hint of spice that echoes the merlot’s sweet baking spices.

Invite guests to taste components with the wine: try a sip of Merlot followed by a piece of Manchego with black cherry jam, then a bite of prosciutto with a plum slice. Experiment with combinations to highlight the wine’s plum, candied black cherry, red licorice and baking spice notes.

Top up glasses as desired, and encourage discussion of flavor pairings. Refill cheeses and accoutrements as needed; one bottle should generously serve 4 people at about 5 oz each.

Duckhorn Merlot (Napa Valley)

Red wine glasses

Aged Manchego

Triple-cream Brie

Cured salami (sliced)

Prosciutto (thinly sliced)

Candied walnuts

Marinated olives (mixed)

Cornichons or gherkins

Seeded baguette or crusty bread (sliced)

Black cherry jam or preserves

Fig jam

Honey

Fresh plums (ripe, sliced)

Fresh thyme sprigs

Cracked black pepper

MERLOT, Duckhorn, Napa Valley

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CLEVELAND OLD FASHIONED

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SPENCER'S MANHATTAN EST. 1874

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BLADE RUNNER MANHATTAN

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COCONUT MARGARITA

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MANGO MARGARITA

Make MERLOT, Duckhorn, Napa Valley Recipe in just 35m. Luxurious layers of plum, candied black cherry, red licorice and sweet baking spices this gracefully structured Merlot glides to a lush, lingering finish

Merlot, Duckhorn, Napa Valley Recipe

Descriptors

Tasting Notes

Food Pairings

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