Merlot Spaghetti

Makes 4 servings.


  • 1/2 gallon of Merlot
  • 18 oz. spaghetti noodles
  • Salt, to taste
  • 4 Tbsp. butter


  • 2 Tbsp. butter
  • 1 small onion, finely chopped
  • 1 clove of garlic, pressed
  • 4 oz. Emmentaler cheese, grated
  • 2 oz. Le Gruyère® cheese, grated
  • 3 Tbsp. sour cream
  • 1 tsp. corn starch
  • 1 tsp. Italian herbs
  • 1/2 bunch parsley, chopped
  • Salt and pepper, to taste
  • Cayenne pepper, to taste


Bring the Merlot to a boil, add spaghetti and cook "al dente". Drain the spaghetti, and put the liquid aside. Season spaghetti with salt and butter, keep warm.

To make the sauce, fry the onion, garlic in the butter. Add the left over boiled Merlot and let simmer for 5 minutes. Mix the corn starch with 1 teaspoon of water. Add to sauce. Stir in sour cream, cheese and seasoning.

Serve spaghetti garnished with parsley.