Remember the 2004 movie, “Sideways”? In it, one of the lead characters extols the virtues of pinot noir, while dismissing merlot as one-dimensional and pedestrian.

Sales of pinot noir subsequently skyrocketed in the US. But what about merlot? Did, what’s been referred to as the “Sideways effect,” have an impact on merlot sales?

California’s Blackstone Winery recently commissioned The Nielsen Company, a global information and media specialist, to conduct a survey of 1,800 wine drinkers. The survey reveals some interesting facts about merlot. Among the findings:

 More American households purchase merlot than any other wine variety, red or white; and in terms of red wine sales, merlot is second only to cabernet sauvignon.
 Merlot sales have grown steadily since “Sideways” was released in 2004.
 Merlot has the highest repeat purchase rate of any varietal in the US, and purchases are more than double those of pinot noir.
 93 percent of those that saw the movie said it had no effect on their opinion of merlot.

Take that, pinot noir.

Merlot consumers site a number of key factors that make it their favorite wine to drink at home; taste, good value, and reliability. Toss in the wine’s versatile and food-friendly characteristics, and it’s no wonder it’s a favorite among many.

Here are some recommendations of California merlots that I’ve sampled as of late that you might enjoy:

Estancia 2007 Central Coast Merlot (about $12) - A lighter-style merlot with bright berry and cherry flavors and a touch of vanilla. I’d hold off on a beef pairing, but it should work nicely with a roast pork entrée.

Blackstone Winery 2007 Winemaker Select Merlot (pictured at left, about $12) - Layered dark fruit flavors of black cherry dominate on the way to a plush, well-rounded finish. A great value at this price.

Simi Winery 2006 Sonoma County Merlot (about $19) - Restrained red berry flavors, with nuances of bittersweet chocolate and pepper on the finish. Try it with roast beef or a mildly seasoned steak.

Over the past several weeks I’ve recommended several wines that I defined as good values because they fell within the $15 a bottle-and-under price range.

But remember, the term “value” can mean different things to different people. Value can also be defined as the perception of getting more for your money than what you paid, regardless of price. So while spending $25 for a bottle of wine may seem like a splurge to some, others might consider it a bargain if they feel that the wine is comparable to one that costs, say, twice as much.

Napa Valley provides plenty of examples of higher-end wines that are ripe for value-priced comparison. It’s not uncommon to pay $30 to $40 for a Napa chardonnay or $40 to $50 for a Napa cabernet. So finding a good, Napa-based winery that produces wines for at least $10 to $15 a bottle less than these prices would certainly be considered a terrific value in my book.

Napa Cellars is just such a winery; and while their prices are great, there’s no skimping on quality. One sip and it’s clear that these are beautiful, well crafted wines that represent great value.

A couple of examples: the 2008 Chardonnay (about $22), with fragrant aromas of apple and vanilla along with flavors of pear, baked apple, and a long, creamy finish; and the 2007 Cabernet Sauvignon (about $28), which is simply spectacular. It displays complex flavors of berry, black currant and mocha and a well-rounded finish with a soft touch of mint.

The winery also produces a number of other varietals (that you can check out at napacellars.com) including sauvignon blanc, pinot noir, merlot, zinfandel and syrah.

I’ve seen Napa Cellars wines at both the Barkley Village Haggen and The Market at Fairhaven. If you don’t find what you’re looking for in stock, simply ask the in-store wine steward and they should be able to order the wines for you.

Here’s something I recently read on the back of a wine label:

“Our…Pinot Noir is produced from grapes grown in Washington State’s Columbia Valley. Because of the northerly latitude and a thoroughly continental climate (with dramatic temperature swings between day and night), these eastern Washington vineyards produce wines that show excellent structure.”

There’s nothing unusual about this, except that the wine was produced and bottled by Castle Rock Winery…in Geyserville, California.

Should Washington wine grape growers be feeling just a bit smug about this? You bet.

For years, decades really, Washington has taken a back seat to California wineries in terms of recognition, sometimes with an inference that there might be a degree of inferiority. Certainly, California has been in the wine business a lot longer, and it harvests over 20 times more wine grapes than Washington.

But those of us who enjoy good wine know that size doesn’t matter. Quality grapes, no matter where they’re from are what counts, and in recent years Washington vineyards have consistently delivered the goods.

Now I’ll step off my soap box and get back to the Castle Rock Winery 2008 Pinot Noir.

What’s interesting about this pinot is that it really isn’t Washington’s best varietal, and yet it’s a pretty darn good wine. It drinks a bit like an old world pinot, with subtle red cherry flavors, a touch of toasted oak and a slightly earthy finish. It’s an excellent match with a variety of foods such as salmon, veal or poultry. I found this bargain-priced wine at The Market at Fairhaven for only about $11.

Another California label I’ve noticed that uses grapes grown in Washington is the Cupcake Vineyards Yakima Valley Riesling (about $14) from Monterey, California. This is classic Northwest riesling, with the wine’s citrusy flavors lingering into a soft finish of stone fruits and balanced by just a touch of sweetness.

California wines made from Washington grapes? Yes, and it’s a growing trend you’re likely to be seeing more of.

Cupcake Vineyards out of Monterey County, California currently offers a full line of wines, a couple of which I had a chance to try as of late. In terms of body style, both were on the lighter side…one as expected, while the other was a bit of a surprise.

The 2008 Cupcake Riesling (pictured at left, about $14) is classic Riesling juice from grapes grown in Washington’s Yakima Valley. There’s plenty of the grape’s signature acidity here (brought out by the wine’s ample citrus notes) while the slightly faint finish of stone fruits provides balance and a gentle touch of sweetness.

The 2007 Cupcake Petite Sirah (about $14), was unlike most wines I’ve tried of this varietal. Good berry aromas lead off, but the darker, inky qualities usually found here are replaced by brighter fruit flavors of cherry and cranberry. This isn’t a bad thing, it’s just unexpected, and something to take note of when pairing this lighter bodied red with comparable foods.

Zinfandel would have to rank at or near the top of the list of my favorite red wines for the summer.

There’s a lot to like about this varietal. It’s generally bold, flavorful, spicy, and an all- around fun to drink wine that pairs well with just about any food you can throw at it.

Barbequed meats and vegetables go particularly well with zinfandel, and with the outdoor grilling season in full swing, this is the perfect time to enjoy a bottle at your next meal.

A few recommendations include the Maryhill Winery 2006 Zinfandel (about $18). This big, dense zin made from Columbia Valley grapes is brimming with dark berry and black cherry flavors and undertones of pepper and spice. The wine’s high alcohol content comes off as a bit hot, but it’s a minor flaw that can be easily overlooked by the abundance of beautiful fruit that balances out the entire package.

If you like your zins a bit less intense, the 2006 Cardinal Zin (about $20) may well be the perfect wine. Made from 100 year-old California vines, this zinfandel has considerable polish and depth. Flavors of blackberry and plum are prevalent throughout, without being cloying, and a touch of toasted vanilla provides a nice, well-rounded finish.

I tried this wine with a pulled pork sandwich with barbeque sauce and thought it was terrific, and it could just as easily be matched up with a host of other foods, including lamb, ribs or grilled chicken.

Finally, the 2007 Seven Deadly Zins (about $17) is another California zin that will keep you guessing with its wide array of flavors. The first time I tried this wine it was dark and seductive, with touches of blackberry and blueberry and a slightly smoky finish. When I revisited it later, brighter fruit flavors of cranberry and raspberry were much more prevalent. So how will my tastings compare with yours on this chameleon-like wine? Like two versions of the same incident, the truth probably lies somewhere in between.