Merlot
Merlot enjoys the reputation of a softer, fruitier, more accessible alternative to Cabernet Sauvignon while retaining the same general characteristics.
Native to the Bordeaux region of southwestern France, it is now planted worldwide and along with Cabernet Sauvignon, is one of the world’s most popular red wines.
Flavor Descriptors
Food Pairings
All styles
Casual meals or light appetizers.
Bordeaux, France
Savory stews, braised meats, and herb or mushroom sauces.
California and Washington (fuller-bodied)
Steaks and beef dishes.
Australia (fruitier-styled)
Everyday dishes including pizza, hamburgers, sloppy joes, barbequed ribs, tacos, and chicken.
Chile and Argentina (medium-bodied)
Chicken or pork.
Buying, Storing, & Serving
Merlot should be served at room temperature. The more-structured, less-fruity styles, especially Bordeaux, will benefit from being poured into a decanter and allowed to breathe for up to one hour before serving.
The majority of Merlot from New World regions (Australia, United States, South America) is meant to be consumed within a few years of vintage date, although the more expensive wines can last for many years.
Buying (and drinking) an older bottle will typically get you a mellower softer wine with less obvious fruitiness and more herbaceous aromas. A younger wine will offer brighter, juicier fruit flavors and a firmer texture in the mouth-feel.
Store bottles in a cool, dark place. While it is now common for wine makers to use plastic corks or screw-tops lids which may be stored vertically or horizontally, those with the traditional corks should be laid on their sides to keep them moist.