Bodega Chacra - 'Mainque' Merlot 2012

$55.00
Sale price

Regular price $55.00

"It’s a Merlot with a little more body, a little more heft, and a little more manliness, yet it also shows the suave lines of the estate’s Pinot Noir wines. Dark, almost brooding fruit, a subtle humidor of smokiness, and a tempting savoury meatiness make the biodynamically produced Mainque stand apart from the crowd."

 

--------THE PRODUCER--------

Bodega Chacra

Bodega Chacra is one of the leading wineries of Argentina located in the northern region of Patagonia. The winery was set up in early 2004 by Pierro Incisa della Rocchetta yet the two main vineyards he sources his fruit from were planted in 1932 and 1955 with both Pinot Noir and Merlot grapes. It is the age of these vineyards that allows for Pierro to produce some of the most concentrated, flavoursome and age-worthy wines in modern Argentina. 

 

--------THE GRAPE--------

Merlot

Merlot is one of the most widely planted grapes in the world. It is often seen as second fiddle to Cabernet Sauvignon but that is a misconception as it is actually planted more in Bordeaux than Cabernet Sauvignon is. It is known for its beautiful plummy aromatics and its soft texture which makes it a very important part in the classic 'Claret' Bordeaux blend.

 

--------THE REGION--------

Patagonia

Patagonia is the northern most region in Argentina. It has the highest vineyards of the country, and the world, which means that it actually has quite cool temperatures in the vineyards which enables for a long ripening seasons. These cooler temperatures are perfect for Pinot Noir and Malbec.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"It’s a Merlot with a little more body, a little more heft, and a little more manliness, yet it also shows the suave lines of the estate’s Pinot Noir wines. Dark, almost brooding fruit, a subtle humidor of smokiness, and a tempting savoury meatiness make the biodynamically produced Mainque stand apart from the crowd."

 

--------THE PRODUCER--------

Bodega Chacra

Bodega Chacra is one of the leading wineries of Argentina located in the northern region of Patagonia. The winery was set up in early 2004 by Pierro Incisa della Rocchetta yet the two main vineyards he sources his fruit from were planted in 1932 and 1955 with both Pinot Noir and Merlot grapes. It is the age of these vineyards that allows for Pierro to produce some of the most concentrated, flavoursome and age-worthy wines in modern Argentina. 

 

--------THE GRAPE--------

Merlot

Merlot is one of the most widely planted grapes in the world. It is often seen as second fiddle to Cabernet Sauvignon but that is a misconception as it is actually planted more in Bordeaux than Cabernet Sauvignon is. It is known for its beautiful plummy aromatics and its soft texture which makes it a very important part in the classic 'Claret' Bordeaux blend.

 

--------THE REGION--------

Patagonia

Patagonia is the northern most region in Argentina. It has the highest vineyards of the country, and the world, which means that it actually has quite cool temperatures in the vineyards which enables for a long ripening seasons. These cooler temperatures are perfect for Pinot Noir and Malbec.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.