Type of Wine: Medium bodied red with moderate acidity and low tannins

Origin: Merlot, along with Cabernet Sauvignon and to a lesser extent Cabernet Franc, are the principal grapes grown in the Bordeaux region of France. Of the districts within the Bordeaux appellation, Medoc, Graves, St. Emilion and Pomerol are without question the most famous. Merlot can be produced as a straight varietal but mostly it is blended to improve upon its lower level of tannins. Under French law a certain percentage can be blended and still be labeled as Merlot. Merlot is the most common grape used for blending purposes with Cabernet Sauvignon. Generally, wines produced in St. Emilion and Pomerol have a greater percentage of Merlot than do wines from Medoc and Graves. When Sangiovese is blended with Cabernet Sauvignon, and to a lesser extent Merlot or Syrah, a “Super-Tuscan” wine is created.

Color: Merlot is usually bright purple in color with a bluish tinge when young. Due to its lower levels of tannins, it browns quickly at the edges. Merlot grapes are larger than Cabernet Sauvignon and Cabernet Franc and are usually not as deep in color.

Description: These thin-skinned grapes produce a sweet and smoothly fruity palate of blackcurrants and, at its most opulent, will have hints of chocolate. Merlot tends to be more herbaceous in both flavor and aroma than Cabernet Sauvignon, while being lighter and warmer to the palette (due to its slightly higher levels of alcohol).

Aging: Typically, Merlot can be aged in oak barrels and/or macerated for extended periods of time to add tannin. This increases the aging potential of the wine but in the process weakens the tremendous fruit quality inherent in the grape therefore Merlots should therefore be consumed earlier in their lives than Cabernet Sauvignon.

Best Location: Hot, bright, sunny days with cool, damp nights. This combination allows the mornings to build acidity and intensify the fruitiness characteristic of the grape.

Planting: The grapes were planted with northern and eastern exposures. These aspects provide the benefit of a cool-down period from the intense summer heat. These cooler temperatures allow for the “grapes to rest” and not deplete the vines of their acids and flavor compounds through avoiding over-respiration.

Food Pairings: Merlot is the perfect accompaniment for either white meat (chicken or turkey) or "red meat fish" like salmon and tuna.

See our general thoughts on food and wine pairings  

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