Merlot
Merlot is back! For the past decade the step sister to Cabernet Sauvignon has been pushed to the back burner by the big, beefy California Cabs – but no more. Merlot has been brought to the forefront with the help of some great Washington wine makers and the perfect fruit grown in the Columbia Valley. In fact, the two finest places on the planet for Merlot are the Columbia Valley of Washington and Bordeaux’s “Right Bank” region.

From Sunset Magazine:
“Merlot is one of the most seductive wines in the world. It relies less on power and more on finesse, drifting toward red fruits (dark or sour cherry, raspberry) rather than the black fruits of Cabernet. Most important, its delicate balance and structure make it an incredible food wine.”

2006 Chateau Ste. Michelle Ethos Merlot
Deep red color. Aromas of dark cherries, plum and vanilla. complex wine with a hint of of oak. Long, creamy finish with firm but velvety tannins. $31

Hogue Cellars 2006 Merlot
The entry level – under $10, of the 3 product tiers for Hogue wines. Dark red color. Aromas of plum and cherry with a hint of smoke. Bright cherry flavors with a hint of vanilla and spice. Medium bodies with laid back tannins and a long, fruit-forward finish. $10

The perfect pairing: Washington State Merlot and Cedar-planked salmon. Recipe:

Cedar-Planked Salmon with Merlot Reduction
4 servings

Ingredients:
•    4 untreated cedar shingles, about 5 1/2 by 10 inches each
•    2 teaspoons vegetable oil
•    4 (8-ounce) salmon fillets
•    2 teaspoons Essence, recipe follows
•    Washington State Merlot Reduction, recipe follows

Directions:
Prepare a grill and light the fire. Rub 1 side of each shingle with 1/2 teaspoon of oil.

Season the fish on both sides with Essence. Place a fillet on each oiled shingle. Place the shingles in the center of a hot barbecue grill. Close the lid and cook for about 10 minutes, or until the fish flakes easily with a fork. Remove the shingles from the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water.

Put the shingles in the center of large plates. Drizzle the fish with the wine reduction sauce.

Essence (Emeril’s Creole Seasoning):
•    2 1/2 tablespoons paprika
•    2 tablespoons salt
•    2 tablespoons garlic powder
•    1 tablespoon black pepper
•    1 tablespoon onion powder
•    1 tablespoon cayenne pepper
•    1 tablespoon dried leaf oregano
•    1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Merlot wine reduction sauce:
•    1 (750-milliliter) bottle Washington State Merlot wine, or other dry red wine
•    1 small onion, quartered
•    2 celery stalks, chopped
•    2 carrots, peeled and chopped
•    1 bay leaf
•    2 tablespoons unsalted butter, cut into pieces
•    Salt
•    Freshly ground black pepper
In a medium saucepan, combine the wine, onions, celery, carrots and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer until the liquid reduces by half, about 30 to 40 minutes. Remove from the heat and strain. Return to the pan, over medium heat. Whisk in the butter, 1 piece at a time, until the butter is incorporated, being careful not to let the sauce break. Adjust the seasoning, to taste, with salt and pepper.
Cover to keep warm until ready to serve, whisking occasionally.
Yield: about 2 cups