Pronounced: Mer-low
Often referred to as Bordeaux’s other red grape, Merlot has traditionally been sidelined as a wine for blending, particularly with Cabernet Sauvignon to give it a bit more weight and intensity. Merlot finally stepped out of Cabernet’s shadow when leading American critics discovered that wines made in Pomerol and St Emilion combined the fabled Bordeaux reputation with easy to drink gluggability at only a couple of years old, and would go down a storm back in the States.
Style and Characteristics
Well-made Merlot is packed with ripe, mouth-filling fruit and very little tannin. New World examples tend to be plump and full of round plummy fruit, whereas Old World examples are more herbaceous, dryer and leaner. Both in the case of simple, juicy Merlot and of big concentrated ones, Merlot is made to be drunk young, even immediately. Its natural low tannin and low acidity mean that in its single varietal form, bottle ageing is only rewarded by faded fruit and disintegrating structure.
The lack of Merlot benchmarks mean that there is no easy answer to how it should taste. At its best it is succulent, silky smooth with velvety tannins. Its fruit flavours can be strawberry, raspberry, black cherry, blackcurrants, plums, damsons figs or prunes. It can be gamey, chocolaty or coffeeish; although for every one which shows more complex character, there are many which aim to simply display juicy fruit and velvety texture.
Merlot and Food Matching
Merlot is easy to enjoy without food, due to its succulent and fruity nature. It does however go well with herby terrines and pates, as well as pheasant, duck, goose and spicier game dishes. The soft fruitiness of the wine is a perfect accompaniment to savoury foods such as hams, savoury pancakes and gratins. Merlot can also partner up with subtly spiced curries and tandoori dishes. |
