{"product_id":"deans-list-meritage-niagara-college-teaching-winery","title":"Dean's List Meritage 2021, Niagara College Teaching Winery","description":"\u003cp\u003eStunning deep red colour. Expressive nose of dark fruits, moving towards jammy. Subtle smokiness on nose, paired with a slight herbaceous character. Beautifully ripe fruit on the palate, with a touch of graphite. Grippy tannin but mellow finish that will have this wine aging beautifully\u003c\/p\u003e\n\u003cp\u003ePairing Suggestions: Lamb shank with rosemary and roasted veg, charcuterie boards or beef brisket\u003c\/p\u003e\n\u003cp\u003eSweetness Level: Dry\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes by Tony Aspler\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeographical Indication: \u003c\/strong\u003eVQA Niagara Peninsula\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Niagara Custom Crush Studio\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e 56% Merlot, 21% Cabernet Sauvignon, with Malbec, Cabernet Franc, and Petit Verdot\u003cbr\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 14%\u003cbr\u003e\u003cstrong\u003eResidual Sugar:\u003c\/strong\u003e Dry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance:\u003c\/strong\u003e Dense purple.\u003cbr\u003e\u003cstrong\u003eNose:\u003c\/strong\u003e Spicy and cedary, with concentrated black fruit aromas.\u003cbr\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e: Medium to full-bodied and dry — blackberry, black plum, well-integrated oak, and chewy but supple tannins.\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16–18 °C in a Bordeaux glass.\u003cbr\u003e\u003cstrong\u003eDrinking Window: \u003c\/strong\u003eHold until 2026; best enjoyed through 2032.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppetizer:\u003c\/strong\u003e Lamb koftas with mint yogurt – bold yet herbal flavours that stand up to the wine’s depth.\u003cbr\u003e\u003cstrong\u003eCheese:\u003c\/strong\u003e Aged Manchego or 14-month Comté – hard cheeses with nutty, savoury profiles that match the wine’s structure.\u003cbr\u003e\u003cstrong\u003eMain:\u003c\/strong\u003e Grilled ribeye with rosemary salt – richly marbled meat balances the tannins and brings out the wine’s spice and dark fruit.\u003cbr\u003e\u003cstrong\u003eMain (Vegetarian):\u003c\/strong\u003e Mushroom Wellington with red wine jus – earthy and flaky, with enough umami to match the wine’s density.\u003cbr\u003e\u003cstrong\u003eDessert:\u003c\/strong\u003e Dark chocolate and prune cake – rich, slightly bitter-sweet, complementing the wine’s fruit and oak without overpowering it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes by Tony Aspler\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeographical Indication: \u003c\/strong\u003eVQA Niagara Peninsula\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Niagara Custom Crush Studio\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e 56% Merlot, 21% Cabernet Sauvignon, with Malbec, Cabernet Franc, and Petit Verdot\u003cbr\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 14%\u003cbr\u003e\u003cstrong\u003eResidual Sugar:\u003c\/strong\u003e Dry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWine Description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance:\u003c\/strong\u003e Dense purple.\u003cbr\u003e\u003cstrong\u003eNose:\u003c\/strong\u003e Spicy and cedary, with concentrated black fruit aromas.\u003cbr\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e: Medium to full-bodied and dry — blackberry, black plum, well-integrated oak, and chewy but supple tannins.\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16–18 °C in a Bordeaux glass.\u003cbr\u003e\u003cstrong\u003eDrinking Window: \u003c\/strong\u003eHold until 2026; best enjoyed through 2032.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppetizer:\u003c\/strong\u003e Lamb koftas with mint yogurt – bold yet herbal flavours that stand up to the wine’s depth.\u003cbr\u003e\u003cstrong\u003eCheese:\u003c\/strong\u003e Aged Manchego or 14-month Comté – hard cheeses with nutty, savoury profiles that match the wine’s structure.\u003cbr\u003e\u003cstrong\u003eMain:\u003c\/strong\u003e Grilled ribeye with rosemary salt – richly marbled meat balances the tannins and brings out the wine’s spice and dark fruit.\u003cbr\u003e\u003cstrong\u003eMain (Vegetarian):\u003c\/strong\u003e Mushroom Wellington with red wine jus – earthy and flaky, with enough umami to match the wine’s density.\u003cbr\u003e\u003cstrong\u003eDessert:\u003c\/strong\u003e Dark chocolate and prune cake – rich, slightly bitter-sweet, complementing the wine’s fruit and oak without overpowering it.\u003c\/p\u003e","brand":"Niagara College Teaching Winery","offers":[{"title":"Default Title","offer_id":46040185929940,"sku":"1557WINNIA","price":44.92,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/1381\/1668\/files\/2020_dl_meritage_-_front-min_83eca132-42a6-4a8d-a717-6a6ab0c8e8de.webp?v=1739739480","url":"https:\/\/mywinecanada.com\/products\/deans-list-meritage-niagara-college-teaching-winery","provider":"My Wine Canada","version":"1.0","type":"link"}