Merlot can be a great match for rich seafood, especially when the dish leans smoky or savory. One pairing that stood out to me was our grilled salmon with a cherry glaze, served with roasted root vegetables. The soft tannins and plum notes in the Merlot played so nicely with the char on the fish and the sweetness of the glaze—it felt warm and balanced. It's a great reminder that red wine and seafood can work when the flavors are right.