Merlot wine is first class.
Not only does it command the highest respect in the wine world, Merlot also tastes great with food.
Merlot a dark blue-colored wine grape variety, that is used as both a blending grape and for a variety of wines. The name Merlot is thought to be the French name for the blackbird.
Merlot grapes are identified by their loose bunches of large blue berries. The color has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin. It normally ripens up to two weeks earlier than some other grapes.. Merlot grapes tend to have a higher sugar content and lower acidity. The wine has seems to claim some of it’s best characteristics from its parent varieties-its fertility and easy ripening ability
Merlot thrives in cold soil, particularly ferrous clay. The vine tends to bud early which gives it some risk to cold frost and its thinner skin increases its susceptibility to the hazard of bunch rot. If bad weather occurs during flowering, the Merlot vine is prone to develop coulure.The vine can also be susceptible to mildew (though it has better resistance to powdery mildew than other Bordeaux varieties) and to infection by leafhopper insect varieties
Red fruits, easy tannins and a soft finish are the characteristics of Merlot wmerlotine. But there’s more to Merlot than being smooth. It’s actually a bit of a chameleon, partly because of where it’s grown.
This flexibility has helped to make it one of the world’s most planted grape varieties.
France is home to nearly two thirds of the world’s total plantings of Merlot but is grown in regions all over the world.
Cool climate Merlot wine carries flavors like tobacco and tar.
Warm climate Merlot wine is more fruit-forward. Producers use oak-treatment of up to 24 months to give their Merlot wine more structure.
A classic example of hot climate Merlot is California Merlot, such as Paso Robles and Napa Valley.
Merlot is essential to the most famous wine region in the world -Bordeaux.
Food pairing with Merlot:
Merlots pair well with grilled and charred meats. Fruitier Merlots go well with dishes like salmon, mushroom-based dishes and greens like chard and radicchio. Light-bodied Merlots can go well with shellfish like prawns or scallops. Merlot tends not to go well with strong and blue-veined cheeses that can overwhelm the fruit flavors of the wine.