This article will teach you what you need to know about the varietal wine, Merlot.

It is difficult to discuss Merlot without mentioning Cabernet Sauvignon. Merlot is a distant relative of Cabernet Sauvignon. The biggest difference is that the skin of the Merlot grape is thinner than that of Cabernet Sauvignon; therefore, Merlot is the earlier ripening and less tannin of the two. Merlot has a reputation for making soft, round, and drinkable wines with low acidity and generous fruit flavors of plum, blueberry, and cherry along with a pleasantly chalky texture. Yet, according to many experts years ago, they claimed that Merlot had no future as a varietal wine in California.

In the past few years, however, the Merlot grape has made the transition from being an assistant to Cabernet Sauvignon in blended wines to being a star in its own right. Consequently, it has become a somewhat overrated and misunderstood varietal. How did this happen?

When the word went forth from the medical journals that red wine was good for your heart, the resulting boom in red wine sales escalated. The wine drinking public, already hooked on white Zinfandel and Chardonnay, switched to red wine. Non- wine drinkers, perhaps mindful of an unpleasant experience with dry, tannic, red wine, wanted a soft, supple, drinkable red wine. These consumers turned to Merlot, due to its reputation for low acid and its softness.

What are the characteristics of a good Merlot? Look for rich, plum-like fruit, almost jammy in its concentration, and low levels of acid and tannin. Merlot does not get particularly complex; yet because of its soft tannin and gentle acidity profile, its pleasing fruit flavors are more accessible than those on sturdier reds.

The soft tannin also makes Merlot an enjoyable match with a broad variety of foods. Even seafood, especially from the grill, can be a lovely pairing with Merlot’s unobtrusive flavors. Its somewhat bland personality allows Merlot to fit nicely with all types of well-seasoned ethnic dishes.