Merlot Gets No Respect
Not to be confused with the Heitz Martha’s Vineyard in Napa Valley, Martha’s Vineyard, the island off the coast of Massachussetts, is a wine destination for quite a different reason. Although an official American Viticultural Area, Martha’s Vineyard doesn’t actually produce any wine, but that doesn’t mean the good stuff isn’t around.
On a recent visit to the island, some of our favorite pairings were from Chef Michael Rottman and Sommelier John Clift of Atria in Edgartown. Rottman and Clift served local oysters with Domaine Carneros Brut, and Domaine de Mourchon white Cotes du Rhone with rare ahi tuna tempura, just two examples of the clever and simple pairings we tasted. The local ingredients inspire Rottman, and the flavor combinations lead Clift to find wines that lift and enhance the dish but never overshadow it.
- Atria Restaurant and Brick Cellar Bar
- 137 Main St.
- Edgartown, MA 02539
- (508) 627-5850
Although a fan of cult pinots, and tasting them as they age, Clift likes to drink his wine fresh and new. And following “the keep it simple” philosophy employed by the chef, Duckhorn’s 2009 Merlot fits the bill. Merlot hasn’t gotten much respect (sadly) since the film “Sideways,” so we applaud Clift’s choice of an often overlooked grape. “Duckhorn consistently makes good wine, year after year, but the ‘09 was a particularly good vintage. Lots of California wine is fruit-driven, but this is more earth-driven and works with the olive and root vegetables,” explains Clift. We found that it also highlights the sweet note the meat gets from braising. The cherry and spice notes cut through the fat in the veal yet take a backseat to the turnip flavors. Just as the chef would want.