Merlot is a red wine variety, indigenous to the Bordeaux region.
It is the predominant variety in most wines from Saint-Emilion and Pomerol, the area in which the variety originated. The variety is now widely planted in wine regions across the world.
A wine that has medium tannin level and an amazing texture, its soft and supple that makes it a great blending partner to round out other wines. Smooth, rounded and “easy drinking” are common descriptions of Merlot wines. The main reason for this is that Merlot grapes are relatively large in relation to their pips and the thickness of the skins, in which tannins are found. For this reason, the variety is used to soften wines made from more tannic varieties.
Merlot is often dismissed as a reliable blending variety. It is often used to great effect in this capacity, and is responsible (alongside Cabernet Sauvignon) for some of the most famous wines in the world. However, it is also widely used to make varietal wines at all quality tiers, mostly in the New World. The most famous varietal Merlot wine is undoubtedly Petrus from the Pomerol region of Bordeaux, a highly collectable wine that can fetch several thousand dollars, depending on its vintage.
Because a great many Merlots are medium-bodied they tend to pair well with richly sauced dishes such as steak (or even fish) in a red wine sauce or with casseroles, where a more powerfully tannic wine would be overwhelming. (It’s also a good wine to use cooking, making a rich base for red wine sauces)
Good Merlot accompaniments for main dishes are caramelised roast veggies especially those with a touch of sweetness, such as roast squash, red peppers and beets and fried or grilled mushrooms. Because of its inherent sweetness it also works well with foods that have a touch of hot spice.
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