Thirsty Thursday Velvet Devil Merlot and Stuffed Pepper Recipe

3 years ago

There’s a routine every Thursday, I go to my local grocery store search for ingredients to feed the troops at home, look for a bottle of wine and get ready for a run. After my run it’s time to relax, cook and aerate my wine of choice. This week I picked up The Velvet Devil Merlot from Washington state. Basically it was the name and simple label that drew me to it.

 

Wine Maker’s Tasting Notes Classic Merlot aromas of dark cherries, cedar, pipe tobacco. Anise, stone and cherry blossoms. Yeah, believe it! Super smooth....a true Velvet Devil.

 

The Velvet Devil Merlot Varietal: Merlot Vintage: 2011 Location: Washington State Alcohol: 13.5% Price: $10

My tasting notes:

I will keep this pretty simple this week. The wine opened up to a delicious aroma, though the first sip was a little deceiving. The wine is a little immature in flavor profile, but it definitely has loads of  potential. I loved the dryness pucker coming from the earthiness of tobacco and cedar. A typical merlot here.

Overall, I enjoyed this wine very much and would actually love to serve it at my next party. Plus the name is a conversational piece! Hope you try it.

Rating:

Great everyday wine and definitely a perfect addition to a party. Plus the price is just another perk. I found it at my local Ralphs for just under $10.

★★★☆☆

Pairing:

Stuffed Red Peppers by Food Network's Irvine

Stuffed Peppers by Robert Irvine (Food Network) I used Robert Irvine’s, Food Network, recipe for my foundation, but I just added a few little items for things I didn’t like. I substituted the white onion for red, added pesto chicken sausage instead of zucchini and yellow squash, added fresh grape tomatoes instead of the canned stewed version, and left out the Tarragon leaves.

I additionally added Italian Parsley, shitake mushrooms, bread crumbs and shredded mozzarella cheese. For Robert Irvine’s full recipe click here.

Cheers,

K.Lo

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