Comments on: Cheese Toast IV: The Merlot Intervention

By: Mark

Mark — Mon, 08 Jun 2009 15:18:40 +0000

Fred,
I feel your pain when it comes to American-made Merlots. It’s actually pretty sad when you stop to think about it. Just to think that not too long ago, Americans were drinking this stuff by the gallons. By the looks of things, it must be very difficult to make a tasty Merlot for less than $20 based on the plonk that is on most retailers’ shelves. I agree with Benito when he said that the WA state producer St. Michelle can still make a good “value” Merlot for less than 20 bucks. Who would have ever guessed 20 years ago that a good American-made Merlot would cost you an arm and a leg and become an endangered species.

On a brighter note, how about this open sandwich creation- Turkey with dried cranberries and melted brie. A good sandwich makes everything better…

By: Strappo

Strappo — Sat, 30 May 2009 15:07:21 +0000

Just reading about these sangwitches gives my Lactaid pills a workout. Ham, gruyere & pear — worth the risk.

…”associate herbaceousness in wine with something terrible in their childhoods” – I know! what the hell is that all about? And another bon mot from FK.

By: Fredric Koeppel

Fredric Koeppel — Fri, 29 May 2009 22:11:15 +0000

ham and pear under gruyere….. sounds as if I have to try that combo! and I have more surprises coming up on the cheese toast series. stay tuned!

I like the Indian Wells too, but I haven’t tried it in a long time.

By: Benito

Benito — Fri, 29 May 2009 21:47:04 +0000

I’ve been loving the cheese toast series. My personal favorite has always been more of an open-faced sandwich, with thin slices of pear and ham underneath bubbly browned Gruyere.

On WA Merlot, I’ve always been a fan of Ste. Michelle’s Indian Wells. I try to taste it once a year or so, and have found the various vintages to have unique personalities, as opposed to some of the CA Merlots you mentioned that are consistent but one dimensional.