Merlot wine

Merlot, pronounced Mare-LOW, Merlot is the most widely planted red grape in France’s Bordeaux region, although it is eclipsed in stature by cabernet sauvignon, the grape with which it is routinely blended. In recent years, Merlot has enjoyed an explosion in popularity, especially in the United States, South America, Italy and Australia. In California, plantings have risen from 4,000 acres in 1988 to over 50,000 today.

Not quite as harsh as other reds, merlot has less tannin than a Cabernet and can therefore be drunk earlier. It is mellow but still complex, a bit chewy. Merlot is known for the flavors of plums, black cherry, violets, and orange. It is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent compliment to chocolate. Merlot should be served at 64F.

Merlot’s popularity is due to the fact that it is softer, fruitier, and earlier-maturing than cabernet sauvignon, yet displays many of the same aromas and flavors – black cherry, currant, cedar, and green olive – along with mint, tobacco and tea-leaf tones. Although enjoyable as a varietal wine, it is probably most successful when blended with cabernet sauvignon, which contributes the structure, depth of flavor, and ageability merlot lacks.