Bargetto Winery

Recipes & Pairings

Merlot Sauce

by Greg Flores

A rich, velvety wine sauce that brings together Bargetto Merlot, tomato paste, Dijon mustard, fresh parsley, and cracked pepper. Reduced with cream until thick and flavorful, it offers a balanced combination of wine-driven acidity, subtle spice, and creamy richness—an elegant finishing sauce for steak, pork, or lamb.

Fact Sheet
Prep Time
5 minutes
Cook Time
15-20 minutes
Servings
4
Difficulty
Easy
Cook Withs
Regan Vineyards Merlot

Aromas of dark fruits, plum, blackberry, cherry, and rhubarb please the senses. Secondary notes of clove spice and cocoa powder add to the complexity. On the palate the wine starts with ripe and rich flavors that are then cut and complemented by a bright acidity.

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Regan Vineyards Reserve Merlot

This Reserve Merlot has a beautiful deep garnet color and opens with intense and complex aromatics. Notes of blackcurrant, plum, and black cherry fill your nose and entice your palate.

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Ingredients

  • 1 1/2 cup BARGETTO Merlot
  • 2 tsp. tomato paste
  • 2 tsp. dijon mustard
  • 1 tsp. chopped Italian parsley
  • pinch cayenne
  • pinch salt
  • 1/8 cup combined green and pink peppercorn & cracked black pepper
  • 1 cup heavy cream

Directions

1. Reduce Merlot by half in 3 qt. pot.
2. Add tomato paste, dijon mustard, chopped parsley, cayenne, salt and combined pepper.
3. Whisk and simmer for 1 minute.
4. Add cream and reduce by half or until thick.
5. Serve over suggested protein. Enjoy.

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