Merlot

Merlot’s distinctive character is shaped by its relatively thin skin, which contributes to its softer tannin structure compared to more robust reds. This grape thrives in a variety of climates, producing wines with diverse flavour profiles ranging from plum and blackberry in warmer regions to earthy, herbal notes in cooler climates. Whether aged in oak barrels to develop complexity or crafted in a youthful, fruit-forward style, Merlot’s versatility is one of its greatest strengths.

Table of Contents

1. Introduction
2. Etymology and Pronunciation
3. History and Origin
4. Wine-Making Process
5. Key Ingredients
6. Varieties
7. Notable Brands
8. Sensory Profile
9. Serving Recommendations
10. Food Pairings
11. Awards and Recognition
12. Health and Consumption
13. References and Links

1. Introduction

Merlot, originally from Bordeaux, France, is a red wine grape variety that has become renowned globally for its smooth texture and fruit-forward flavours. Today, it is the second most widely planted grape in the world, with significant plantings in France, Italy, the United States, Chile, and Australia. Its ability to adapt to different climates and winemaking styles has cemented its reputation as one of the most versatile grape varieties in the world of wine.

Though often compared to its more tannic cousin, Cabernet Sauvignon, Merlot offers a softer, more supple mouthfeel, making it accessible to a wider audience. Its flavours can range from ripe plums, cherries, and blackberries in warmer regions to more subtle, herbal, and earthy tones in cooler areas. Additionally, Merlot’s ability to age gracefully contributes to its popularity, as it can be enjoyed both in its youth and after several years of aging.

2. Etymology and Pronunciation

The name “Merlot” is derived from the French word “merle,” meaning blackbird, likely due to the grape’s deep blue-black skin and the bird’s tendency to eat the ripe grapes. Pronounced “mer-LOH,” this varietal has long been cherished in French winemaking traditions, particularly in the Bordeaux region, where it plays a vital role in the region’s renowned blends.

Linguistic scholars believe the suffix “-ot” gives the name a diminutive connotation, which could reflect the grape’s relatively small size compared to other varieties. Its origin in the Bordeaux region further solidifies its close association with French viticulture, although it has since spread to numerous other wine-producing countries. The word “Merlot” has been embraced globally, maintaining its original pronunciation and spelling in most languages.

3. History and Origin of Merlot

Merlot originated in France’s Bordeaux region, where it has been cultivated since at least the 18th century. The grape is believed to be a descendant of Cabernet Franc and possibly related to Malbec, two other important Bordeaux varieties. While it gained initial recognition in Bordeaux’s Right Bank regions such as Saint-Émilion and Pomerol, its adaptability to diverse climates allowed it to spread across Europe and, later, to the New World.

In Bordeaux, Merlot was historically blended with Cabernet Sauvignon to soften the latter’s tannic structure, producing wines that were more approachable when young. This blending tradition continues today, especially in the Bordeaux Right Bank, where Merlot often dominates blends. Château Pétrus, one of the world’s most prestigious wines, is primarily Merlot, further cementing its reputation.

By the mid-19th century, Merlot was planted across various wine-producing regions in France, such as Languedoc-Roussillon, and by the 20th century, it had spread to countries like Italy, the United States, and Chile. In the late 20th century, Merlot surged in popularity, particularly in the United States, where it became one of the most consumed red wines.

The grape’s global expansion faced challenges, including issues with overproduction, which occasionally led to wines of inconsistent quality. However, renewed focus on vineyard practices and winemaking techniques has since restored Merlot’s status as a highly regarded varietal.

4. Merlot Wine-Making Process

4.1 Harvesting

Merlot grapes are typically harvested in mid to late autumn when they achieve optimal ripeness. The timing of the harvest is crucial as it influences the final wine’s flavour, acidity, and tannin levels. Grapes are usually hand-picked or machine-harvested, depending on the vineyard’s location and size.

4.2 Crushing and Fermentation

Once harvested, the grapes are de-stemmed and crushed, releasing the juice. Fermentation usually takes place in stainless steel tanks, although some winemakers opt for oak or concrete to add complexity. The fermentation process converts the sugars in the grape juice into alcohol. This stage typically lasts about 1 to 2 weeks.

During fermentation, the grape skins remain in contact with the juice to impart colour, tannins, and flavour to the wine. The temperature of fermentation is carefully controlled, usually between 25°C and 30°C, to preserve the fruity characteristics of the grape.

4.3 Maceration and Pressing

After fermentation, the wine undergoes maceration. There the skins remain in contact with the wine to extract additional colour and tannin. The length of this process varies depending on the desired style of wine. Pressing then occurs to separate the liquid from the solids, producing a more refined wine.

4.4 Ageing

Merlot wines can be aged in stainless steel tanks, oak barrels, or a combination of both. The choice of an ageing vessel influences the wine’s final characteristics. Oak-aged Merlots, especially those aged in French oak, develop vanilla, spice, and toasty notes. Stainless steel-aged versions retain more fresh fruit flavours. Ageing can last from a few months to several years, depending on the wine’s style and quality.

4.5 Bottling and Maturation

Once aging is complete, the wine is clarified and stabilised before being bottled. Some Merlots are intended to be consumed young, while others benefit from additional maturation in the bottle. Over time, these wines can develop tertiary aromas such as leather, tobacco, and dried fruit.

5. Key Ingredients

Merlot wine is primarily made from the Merlot grape, a red varietal known for its relatively high sugar content, which leads to wines with higher alcohol levels. The grape’s thin skin results in lower tannin levels compared to other red varieties like Cabernet Sauvignon, which contributes to Merlot’s smoother mouthfeel. The exact composition of a Merlot wine, however, depends heavily on the region where it is grown and the winemaking techniques employed.

In addition to the base Merlot grape, many wines include small percentages of other varietals in the blend, particularly in regions like Bordeaux. Here, Merlot is often blended with Cabernet Sauvignon, Cabernet Franc, and Petit Verdot to create a more complex and balanced wine. Oak, either in the form of barrels or chips, is also a key component, especially in Merlots that undergo barrel ageing, which imparts additional flavours and structure.

Water, yeast, and naturally occurring acids are also vital in the production of Merlot, contributing to the wine’s balance and stability. Winemakers may also add sulphur dioxide during the winemaking process to preserve the wine and prevent oxidation.

6. Merlot Varieties

Merlot manifests in various styles, influenced by the terroir and winemaking practices. Typically, Merlot can be divided into two main styles: the classic, structured Merlot and the more fruit-forward, soft Merlot.

Old World Merlot, particularly from Bordeaux, tends to be more structured, with moderate tannins and a complex blend of fruit, earth, and savoury notes. These wines are often blended with Cabernet Sauvignon or Cabernet Franc to create Bordeaux blends, which are prized for their ability to age and develop over time. In regions like Pomerol and Saint-Émilion, Merlot expresses more subtle fruit flavours, like red currant and plum, with a pronounced minerality and herbal characteristics, such as sage or thyme.

New World Merlot, produced in regions like California, Chile, and Australia, is typically more fruit-driven and approachable. These wines showcase ripe flavours of black cherry, plum, and chocolate, with softer tannins and less acidity. Chilean Merlot, in particular, has gained a reputation for its affordability and high quality, often displaying vibrant fruit notes and a velvety texture. In the United States, Merlot from Napa Valley and Washington State exhibits richer fruit flavours and fuller bodies, often with a more pronounced oak influence.

Australian Merlot, especially from regions like Margaret River and Barossa Valley, is similarly fruit-forward, though with a slightly more robust structure due to the intense heat and sunshine typical of Australian growing seasons. These wines often feature ripe plum and blackberry flavours, with hints of eucalyptus and spice.

Beyond these broad categories, Merlot is also used in sparkling wines, rosé, and even dessert wines. These variations highlight the versatility of the grape, capable of adapting to different winemaking techniques and consumer preferences.

7. Notable Merlot Brands

Several renowned wineries and producers have established themselves as benchmarks for Merlot, showcasing the diversity and quality of the grape. Among the most notable brands are:

• Château Pétrus (Pomerol, France): Often regarded as one of the finest wines in the world, Château Pétrus is an icon in Bordeaux’s right bank. Composed predominantly of Merlot, it is celebrated for its depth, complexity, and longevity, with some vintages commanding astronomical prices at auctions.
• Duckhorn Vineyards (Napa Valley, USA): Duckhorn is one of the most famous producers of Merlot in the United States, known for crafting rich, opulent wines with concentrated fruit flavours and refined tannins. Their Napa Valley Merlot has become a reference point for quality in American winemaking.
• Santa Rita (Chile): Santa Rita is a leading winery in Chile, producing a wide range of wines, including highly rated Merlots. Their offerings are noted for their smooth texture, ripe fruit, and excellent value for money.
• Château Trotanoy (Pomerol, France): Another prestigious estate from Pomerol, Château Trotanoy’s Merlot-dominant wines are known for their power and complexity, with the ability to age gracefully for decades.
• St. Emilion Grand Cru Estates (France): Several estates in this appellation produce remarkable Merlots, including Château Cheval Blanc, which blends Merlot with Cabernet Franc to create elegant, long-lasting wines.

These producers exemplify the range of expressions Merlot can take, from plush, ready-to-drink bottles to some of the world’s most complex and sought-after wines.

8. Sensory Profile

Merlot’s sensory profile is highly dependent on the region of production and winemaking practices. In general, Merlot is known for its smooth, rounded texture and medium body, making it accessible and enjoyable for a wide range of palates.

Aroma: On the nose, Merlot typically offers aromas of ripe red and black fruits, such as plum, cherry, and blackberry. In cooler climates, these fruit aromas may be more restrained, with herbal, floral, and earthy tones coming to the forefront. You’ll find that notes of chocolate, mocha, and vanilla are also common in Merlots aged in oak, which can lend additional complexity to the wine’s bouquet.

Palate: On the palate, Merlot is known for its velvety tannins, which provide structure without overwhelming the other components. The wine’s acidity is generally moderate, contributing to its approachable style. The fruit flavours detected on the nose are typically mirrored on the palate, with additional layers of spice, tobacco, or cedar in oak-aged Merlots.

Finish: The finish is often smooth, with lingering notes of fruit, earth, or spice. Depending on the wine’s style and age, the finish can range from relatively short and fruity to long and complex, with tannins that evolve over time.

Merlot is often described as a “crowd-pleasing” wine due to its balance of fruit, tannin, and acidity, making it easy to pair with a variety of foods and occasions.

9. Serving Recommendations

Merlot should be served at an optimal temperature of around 15-18°C (59-64°F) to enhance its flavours and texture. Serving it too warm can accentuate the alcohol and dull the fruit while serving it too cold can mute the wine’s aroma and complexity. Decanting young, full-bodied Merlots for about 30 minutes to an hour can help soften the tannins and allow the wine’s aromas to open up.

For older, more delicate Merlots, particularly from Bordeaux, decanting may not be necessary, as too much exposure to air could diminish the wine’s subtle aromas. In these cases, simply opening the bottle and letting it breathe for a short time before serving is recommended.

The choice of glassware can also enhance the drinking experience. When serving, use a large, Bordeaux-style glass, which allows the wine to breathe and enhances the aromatic profile. A standard red wine glass with a larger bowl allows the wine to aerate and concentrate its aromas. Holding the glass by the stem ensures that the wine remains at the correct temperature.

10. Food Pairings

Merlot’s versatility extends to its food pairings, where its balanced profile makes it a suitable partner for a wide range of dishes. Its moderate tannins and fruit-forward nature make it particularly well-suited to dishes that are too delicate for more tannic red wines like Cabernet Sauvignon. Try some of my favourite food pairings that I’m sure you will find as a perfect accompaniment to Merlot wine.

Classic Pairings: Traditional pairings include roasted meats, such as beef, lamb, and pork, which complement the wine’s rich fruit flavours and velvety tannins. Poultry dishes, particularly duck or turkey, also pair well with Merlot, especially when prepared with savoury sauces or roasted vegetables.

Cheese Pairings: Merlot pairs well with a variety of cheeses, especially semi-hard cheeses like Gouda, Cheddar, or Asiago. Its smooth texture also complements softer cheeses like Brie or Camembert.

Vegetarian Pairings: For vegetarian options, Merlot works well with dishes featuring mushrooms, lentils, or roasted vegetables, which bring out the wine’s earthy, herbal notes. Dishes with tomato-based sauces, such as ratatouille or pasta, also match well with the wine’s acidity and fruitiness.

Other Pairings: Merlot’s versatility even extends to barbecued dishes, where the smoky, grilled flavours enhance the wine’s fruit and spice notes. Additionally, it pairs beautifully with chocolate-based desserts, particularly dark chocolate, which accentuates the wine’s cocoa and mocha characteristics.

11. Awards and Recognition

Merlot has earned numerous accolades in international wine competitions, with wines from regions like Bordeaux, Napa Valley, and Chile receiving high praise for their quality and depth. In prestigious events such as the Decanter World Wine Awards and the International Wine Challenge, Merlot-based wines frequently earn gold and silver medals.

Wines from Château Pétrus and Château Le Pin in Pomerol are consistently ranked among the best in the world, often receiving perfect or near-perfect scores from wine critics like Robert Parker and Wine Spectator. Similarly, New World Merlots from producers like Duckhorn Vineyards have garnered critical acclaim, winning numerous awards for their rich, fruit-driven styles.

Merlot’s ability to produce wines of varying price points and styles has also made it a favourite in consumer rankings, where both casual wine drinkers and experts praise its approachability and complexity.

12. Health and Consumption

Like other red wines, Merlot contains resveratrol, an antioxidant found in grape skins that has been linked to potential health benefits, particularly related to heart health. Studies suggest that moderate wine consumption, particularly of red wines like Merlot, may contribute to improved cardiovascular health due to the presence of polyphenols and flavonoids, which can help reduce inflammation and support vascular function. Additionally, Merlot, like many red wines, contains tannins, which have been associated with lowering cholesterol levels by promoting the production of high-density lipoproteins (HDL), commonly referred to as “good” cholesterol.

It is important to note that the specific health benefits of Merlot or any wine are influenced by several factors, including the individual’s overall diet, lifestyle, and genetic predispositions. Wine drinkers often partake in the “Mediterranean Diet,” where moderate wine consumption, particularly during meals, is a common practice and linked to positive health outcomes.

Research continues to explore the complex relationship between wine consumption and health. While some studies suggest that moderate wine consumption could lower the risk of heart disease, stroke, and type 2 diabetes, these findings are not without debate in the scientific community. As such, it is essential to approach any health-related claims with caution and consider wine consumption as part of a balanced lifestyle.

12.1 The French Paradox

Merlot’s popularity, especially in France, has been linked to the French Paradox, a term coined in the early 1990s that refers to the observation that French people tend to have lower rates of heart disease despite a diet relatively rich in saturated fats. Some researchers attribute this phenomenon, in part, to the moderate consumption of red wine, including Merlot, which is common in the French diet. While this paradox has sparked interest in the potential health benefits of wine, the overall scientific consensus suggests that wine should be consumed in moderation and as part of a healthy lifestyle to realise any potential benefits.

Consumers should also be aware that Merlot, like other wines, contains sulphites, which can cause allergic reactions in some individuals, leading to symptoms such as headaches or respiratory issues. Those with sulphite sensitivities should consult with a healthcare provider before consuming wine.

12.2 Key Compounds

Merlot grapes contain several key compounds that contribute to their flavour, colour, and potential health benefits:

1. Anthocyanins: These pigments give Merlot grapes their deep red to purple colour. Anthocyanins are a type of flavonoid with antioxidant properties.
2. Tannins: Polyphenolic compounds that contribute to the astringency and mouthfeel of Merlot wine. Tannins are derived from the grape skins, seeds, and stems, adding structure and complexity to the wine.
3. Resveratrol: A well-known antioxidant found in grape skins, resveratrol is believed to have potential heart health benefits. It is especially present in red wines due to the fermentation process with skins.
4. Flavonoids: Merlot grapes contain various flavonoids, including quercetin and catechins, which have antioxidant and anti-inflammatory properties.
5. Malic Acid and Tartaric Acid: These organic acids contribute to the acidity of Merlot grapes, balancing the wine’s flavour profile.
6. Aromatic Compounds: Molecules like esters and terpenes contribute to the fruity and floral aromas often associated with Merlot wines, such as black cherry, plum, and sometimes chocolate notes.

These compounds, combined with the fermentation process, contribute to Merlot‘s distinctive flavour, colour, and potential health benefits.

13. References and Links

• Clarke, Oz. Grapes & Wines: A Comprehensive Guide to Varieties and Flavours. Pavilion Books, 2015.
• Robinson, Jancis. Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours. Penguin Books, 2012.
• Jackson, Ronald S. Wine Science: Principles and Applications. Academic Press, 2014.
• Parker, Robert M. Bordeaux: A Consumer’s Guide to the World’s Finest Wines. Simon & Schuster, 2003.
• “Merlot.” Wine Enthusiast, www.winemag.com/varieties/merlot/.