The story behind Ermacora
Ermacora comes out of Friuli, the northeast Italian region that runs to the Alps and the Adriatic and grows more than its share of characterful white grapes. The family estate is best known for Friulano and for Refosco, an old indigenous red, and that tells you something about how they work: local varieties first, vineyard site over fashion. Merlot is the outsider in that lineup, and it earns its place.
Friuli's cooler, gravelly ground gives Merlot a leaner, more savory shape than you get in Bordeaux or California. Think dark plum, a little dried herb, fine tannin and enough acid to keep the glass moving. We have carried the Ermacora reds for years because they behave at the table and do not ask for a decanter.
Explore the Ermacora range
Three Ermacora bottlings we keep on the Italian shelf, all Friuli grown and priced to open on a weeknight.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Ermacora Merlot 750mL | Red, Merlot | 750mL | Dark plum, dried herb, fine tannin, savory finish |
| Ermacora Friulano 750mL | White, Friulano | 750mL | Orchard fruit, almond edge, crisp and dry |
| Ermacora Refosco 750mL | Red, Refosco | 750mL | Deep color, brambly fruit, firm earthy grip |
Which Ermacora is right for you?
The Merlot is $15.99, which is honest money for a Friuli red with this much going on. The Friulano runs $19.98 and the Refosco $19.99, so a mixed three bottle case lands under sixty dollars and covers a whole dinner. These are the kind of prices that let you keep an Italian red open on a Tuesday and not think twice about it. Stock moves; call the Commack counter at (631) 343-7200 and we will tell you what is on the shelf today.
Savory and low fuss, it handles tomato, roast and leftovers without complaint.
An indigenous red most shoppers have never tried, earthy and firm at a fair price.
Dry and almond edged, it suits shellfish and grilled fish better than most whites.
Ermacora cocktails and pairings
Keep the Merlot near roasted meats, mushrooms and anything off the grill. Serve it slightly cool, around 60 to 65 degrees.