MERLOT
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.
Merlot grapes produce a red wine with flavors and aromas of black cherry, berries, plum, chocolate, and some herbs. Merlot wine is popular with people trying to get accustomed to drier, more complex red wines because of its other characteristics, like low tannins which make it easier to drink than other reds wines.
Merlot is a wine that compliments most all foods, from red, tomato-based pizza and pasta to prime rib and other fine cuts of beef. It is also recognized as an excellent companion to lamb dishes, as well as sharp cheeses, salads and chocolate. Because it is not as heavy as many other red wines, some people enjoy it with dishes that are frequently served with white wine, including duck, chicken and pork.
Grape Variety
Merlot
Use in Old World
Bordeaux, primary in St.-Emilion and Pomerol
Use in New World
US and South America
Color
Tends towards medium dark and very blue.
Aroma
Red bramble fruit, chocolate, straw
Body
Moderate
Wine Making Flavors
Diacetyl and vanillic acid from American oak come through well and are often prevalent. Brett is common in the Old World, but it is the light dirt variety.
Blended with
Usually with Cabernet Sauvignon.
Other
Increasingly being sold as a varietal wine even in the Old world.
Categories:
Red Wine Grapes