Let’s talk Merlot! On occasion, you will hear Merlot (pronounced Mare-LOW) or (Mer-Low). The latter is the most common pronunciation.
Merlot is the most widely planted red grape in France’s Bordeaux region. It makes beautiful wines all by itself, and it is probably most successful when blended with Cabernet Sauvignon, which tends to be higher in tannins. Merlot has a reputation for relatively low acidity and softness. When blended with Cabernet it softens the Cabernet or mellows it a bit. It also adds structure, depth of flavor, and age ability Merlot lacks. Merlot by itself typically produces a soft, medium-bodied red wine with juicy fruit flavors. Merlot’s popularity is due to the fact that it is softer, fruitier, yet displays many of the same aromas and flavors – black cherry, currant, cedar, and green olive along with mint, tobacco and tea-leaf tones found in Cabernet Sauvignon.
There are three main styles of Merlot — a soft, fruity, smooth wine with very little tannins, a fruity wine with more tannic structure and, finally, a brawny, highly tannic style made in the style of Cabernet Sauvignon.
In recent years, Merlot has enjoyed an explosion in popularity, especially in the United States, South America, Italy and Australia.
In Tuscany Italy, Merlot is often blended with Sangiovese to give the wine a similar softening effect as the French Bordeaux blends. Merlot's low acidity serves as a balance for the higher acidity in many Italian wine grapes with the grape often being used in blends.
In the 1980s, Merlot kick- started the Washington State wine industry. Today, it is the most widely grown red wine grape in the state. While Merlot is grown throughout the United States, it is particularly prominent in Napa, Monterey and Sonoma County.
For food and wine pairings, Merlot has the diversity to lend itself to a wide array of matching options. Cabernet-like Merlots pair well with many of the same things that Cabernet Sauvignon would pair well with, such as grilled and charred meats. Softer, fruitier Merlots (particularly those from cooler climate regions like Washington State and Northeastern Italy) share many of the same food-pairing affinities with Pinot noir and go well with dishes like salmon, mushroom-based dishes. Avoid spicy foods with Merlot as it can make the wine taste more tannic and bitter.
Here a few producers that you might want to try: Swanson Merlot (Oakville, Napa Valley), Columbia Crest Grand Estates Merlot (Washington State), Concha y Toro Marques de Casa Concha Merlot (Chile),
Chateau Les Gravieres St. Emilion (Bordeaux, France), Oyster Bay Merlot (New Zealand), Ravenswood Merlot (Sonoma, California), L'Ecole 41 Merlot (Washington State), Shafer Merlot (Napa Valley), and Frog's Leap Merlot (Napa Valley). Trying Merlot from the various regions will help you define the taste and style you are looking for in a Merlot.
Chateau Les Gravieres St. Emilion (Bordeaux, France), Oyster Bay Merlot (New Zealand), Ravenswood Merlot (Sonoma, California), L'Ecole 41 Merlot (Washington State), Shafer Merlot (Napa Valley), and Frog's Leap Merlot (Napa Valley). Trying Merlot from the various regions will help you define the taste and style you are looking for in a Merlot.
Until next time, cheers!
