Cooking with Merlot: The Flavor Thread

Merlot complements rather than competes. It brings depth, softness, and structure that ties a dish together.

A splash in the pan adds warmth and ease, turning simple meals into something layered and memorable.

Here’s how I’m cooking with Merlot this season:

Merlot Shallot Jam

A deeply savory jam with just enough sweetness. I like to serve it on my cheese boards, spread over crostini, or layered into a roast pork sandwich. It also makes a thoughtful gift, jarred and tied with twine.

Yields: 1 cup

Ingredients

  • 4 large shallots, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar
  • 3/4 cup Merlot
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tsp fresh thyme (or 1/2 tsp dried)

Preparation

In a skillet over medium-low heat, cook the shallots in olive oil with salt and pepper until soft and golden, about 10–15 minutes.

Stir in brown sugar and thyme.

Add Merlot and simmer until reduced to a thick, jammy consistency, about 10–15 minutes more. Finish with red wine vinegar.

Let cool and serve warm or at room temperature.

This jam keeps well in the refrigerator and adds depth to anything it touches.

My Merlot Matches

These are some of my go-to pairings when Merlot is in the glass and the recipe. Think cozy,
flavorful, and unfussy.

  •  Earthy vegetables: Roasted mushrooms, lentils, caramelized onions, braised leeks
  • Rooted mains: Beef Burgundy (yes, with Merlot), lamb shanks, pork shoulder
  • Comfort foods: Mushroom risotto, baked pasta with meat sauce, shepherd’s pie
  • Savory sides: Garlic toast, rosemary potatoes, parmesan polenta
  • Cheese pairings: Aged gouda, Comté, taleggio, or a soft blue with Merlot shallot jam
  • Weekend lunch: Toasted sourdough, sharp cheese, and a jar of Merlot shallot jam
  • Herbs that flatter: Thyme, rosemary, bay, and sage—used with restraint

This season, Merlot is on my stove and on my table. It brings warmth, softness, and a bit of winter depth to whatever I’m cooking.

From my kitchen to yours,

Cooking with Merlot: The Flavor Thread

Merlot complements rather than competes. It brings depth, softness, and structure that ties a dish together.

A splash in the pan adds warmth and ease, turning simple meals into something layered and memorable.

Here’s how I’m cooking with Merlot this season:

Merlot Shallot Jam

A deeply savory jam with just enough sweetness. I like to serve it on my cheese boards, spread over crostini, or layered into a roast pork sandwich. It also makes a thoughtful gift, jarred and tied with twine.

Yields: 1 cup

Ingredients

  • 4 large shallots, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar
  • 3/4 cup Merlot
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tsp fresh thyme (or 1/2 tsp dried)

Preparation

In a skillet over medium-low heat, cook the shallots in olive oil with salt and pepper until soft and golden, about 10–15 minutes.

Stir in brown sugar and thyme.

Add Merlot and simmer until reduced to a thick, jammy consistency, about 10–15 minutes more. Finish with red wine vinegar.

Let cool and serve warm or at room temperature.

This jam keeps well in the refrigerator and adds depth to anything it touches.

My Merlot Matches

These are some of my go-to pairings when Merlot is in the glass and the recipe. Think cozy,
flavorful, and unfussy.

  •  Earthy vegetables: Roasted mushrooms, lentils, caramelized onions, braised leeks
  • Rooted mains: Beef Burgundy (yes, with Merlot), lamb shanks, pork shoulder
  • Comfort foods: Mushroom risotto, baked pasta with meat sauce, shepherd’s pie
  • Savory sides: Garlic toast, rosemary potatoes, parmesan polenta
  • Cheese pairings: Aged gouda, Comté, taleggio, or a soft blue with Merlot shallot jam
  • Weekend lunch: Toasted sourdough, sharp cheese, and a jar of Merlot shallot jam
  • Herbs that flatter: Thyme, rosemary, bay, and sage—used with restraint

This season, Merlot is on my stove and on my table. It brings warmth, softness, and a bit of winter depth to whatever I’m cooking.

From my kitchen to yours,