Vinification: The Merlot grapes were crushed and destemmed into an open-top fermenter before yeast inoculation. The...Read more...
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Food Pairings for Dr. Konstantin Frank Merlot
Dr. Frank Merlot is not what I would call a good wine. Don't get me wrong, Dr. Frank has some excellent wines - but they're not red. The dry riesling is impressive - one of my favorite white wines in the world - crisp and clean and peary. The Chardonnay (melon and peach, not oak or butter), and citrusy Gewurtzaminer (most recent vintages great) also are outstanding. In my experience, there are less than a dozen outstanding reds produced in the Finger Lakes, although a lot of winemakers here are determined to get somewhere with Pinot Noir.
Vinification: The Merlot grapes were crushed and destemmed into an open-top fermenter before yeast inoculation. The tank was punched down twice daily to extract the color and soft tannins found in the grape skins. The grapes were gently pressed, after dryness, before inoculation with malolactic bacteria. At the end of the malolactic fermentation, the Merlot wine was racked, SO2 adjusted and transferred to barrels. The wine was aged 9 months in predominantly French oak barrels before egg white fining and bottling. This wine was not cold stabilized and will show tartrate crystals in the bottle. Description: The 2004 Merlot shows the qualities that have made this grape variety a favorite. With aromas of cherry, blackberry, vanilla beans and chocolate as well as hints of toasty oak, this Merlot shows great concentration and richness. The use of both French and American oak barrels add a spicy dimension to this wine. Firm tannins and good acidity make the Merlot from the 2004 vintage particularly well suited for food pairings. Enjoy this wine with pasta, meats and sharp cheeses. Analysis: Alcohol: 12 % Acidity: .63 g/100 ml pH: 3.48 Sugar: < .2 %
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