Two Shots and a Pint
  • Home
  • Blog Posts
    • From The 2 Shots Cellar
    • Beverages
      • Wine
      • Spirits and Cocktails
      • Beer
      • Coffee and Tea
      • Juice
    • Equipment
    • People
    • Wine 101
    • 2shotsaway
    • 2ShotsinChile
  • Events
  • About 2 Shots and a Pint
  • Contact Us

Two Shots and a Pint

  • Home
  • Blog Posts
    • From The 2 Shots Cellar
    • Beverages
      • Wine
      • Spirits and Cocktails
      • Beer
      • Coffee and Tea
      • Juice
    • Equipment
    • People
    • Wine 101
    • 2shotsaway
    • 2ShotsinChile
  • Events
  • About 2 Shots and a Pint
  • Contact Us
BeveragesWine

Cyrano and the White Merlot

written by Gail Sotelo May 15, 2013

 

People with basic understanding of wine would probably be familiar with the fact that Merlot = red wine. Merlot, after all, is one of the most common yet legendary red grapes; notorious for its soft tannins, and is the grape behind the famous Château Petrus. So imagine the amazing discovery I made in Cyrano Wine Selections (Palanca cor Legazpi, Legazpi Village, Makati): WHITE MERLOT.

It is NOT a myth, it’s NOT fake, and I sure wasn’t THAT drunk to not know what I was drinking. I think to be able to shed light into this mystery, we should understand how wines get their colour in the first place.

20130515-164437.jpgIn general, wines get their colour from the skin of the grapes, and depending on how the skins are used in the fermentation process, you could come out with three possible wines with three possible colours: red (ranging from garnet to purple), white (from very light amber to grassy lemon), or rose (your salmon, pink, girly coloured wines).

Basically, you get white wines by discarding the skins of any colour grape before fermentation. You make use of the skin of red grapes during fermentation to produce red wine. For rose, the most common method is to get rid of the skins halfway through fermentation.

In essence, you can therefore make any coloured wines (red, rose, or white) from red grapes, as is the case of our mythical wine; Foffani White Merlot from Italy (2010). Pretty good stuff: Made me think of guavas, blueberries… Rich, fruity wine with a relatively hefty texture. A must try for those who want to experience something unusual. Cyrano also serves roast duck, which surprisingly went beautifully with the wine: creamy textures harmoniously playing off one another, that delicate yet intense marriage of flavours generating a slight hallelujah chorus in the back of your head… Mmmmm.

Cyrano and the White Merlot was last modified: August 24th, 2017 by Gail Sotelo

Comments

comments

2shotsandapintalcoholblogbloggerbloggingcolorfermentationmerlotredskinwhiteWine
0 comment
0
Facebook Twitter Google + Pinterest
Gail Sotelo

previous post
FOOD AND WINE PAIRING (The Greatest Love Affair of All Time)
next post
GIVE WHITE ZIN A CHANCE (mad adventures of rooting for the underdog)

You may also like

Buffalos and Raging Bulls

July 15, 2019

Pinoy Fast Food and Wine Pairing

September 29, 2015

Aki Wang in Manila!

June 4, 2019

120: A Celebration of Fiestas Patrias

September 19, 2015

Brew-Blended Wines

July 15, 2015

Giving Some “Sacrificio” for Great Wine

March 20, 2015

Seeing Red Part 1: LUCK

February 11, 2016

Punting the Cork Conundrum

June 26, 2013

I Get By with a Little Whisky and Friends

November 10, 2017

Bubbles and Barcelona

March 8, 2016

Leave a Comment Cancel Reply

Follow Us

Facebook Instagram Pinterest Youtube

STAY UPDATED

Instagram

Recent Posts

  • A Brotzeit Beer-kada Christmas!
  • Have a Japanese Holiday with Mitsukoshi and JETRO
  • Ask Us Anything – Christmas 2022
  • AMA About Living Free – A Spanish Food and Wine Event
  • Ask Me Anything – The Japanese Food Edition

Our Partners

Chile
Poco Deli

2018 Copyright © All Rights Reserved - 2 Shots and a Pint