Merlot sometimes gets a very bad rap, but more examples like this would redeem it. Blended with Cabernet Franc, this one reminded me of a good Right Bank Bordeaux. Deep, bright ruby colored, with aromas of blackberry, vanilla and blueberry that carry over onto the palate along with a hint of rhubarb, this is a merlot with some muscle that also highlights this subtle grape. Read more at Another Wine Blog.
This is an excellent example of just how good a Grüner Veltliner can be. Light gold in color, with a nose of white pepper and faint aromas of apple and pear; the taste is rich, creamy and unctuous. Pineapple, apricot and pear flavors dominate, with some vanilla notes chiming in here and there.The finish is long and starts off as pineapple tapering off to a very pleasant caramelized sugar taste.
There are many regional variations on seafood stew. It depends on where you are; but if you are near the sea there is some local delicacy similar to the one described below. In Italy it is Cioppino. France has Bouillabaisse and the Spanish have Suquet. Portugal is famous for Caldeirada. And that does not even take into account all of the wonderful Asian varieties out there. This particular stew takes a little inspiration from all of them.