Merlot

Winemakers cultivate Merlot worldwide for its soft tannins and fruity flavours, making it one of the most popular red wine grapes. Wine lovers appreciate its approachable style, versatility, and broad appeal among both novice and seasoned drinkers. People enjoy Merlot on its own or in blends, particularly in Bordeaux, where it complements Cabernet Sauvignon.

Merlot’s relatively thin skin shapes its distinctive character, contributing to a softer tannin structure than more robust red wines. It thrives in various climates, developing plum and blackberry flavours in warmer regions and earthy, herbal notes in cooler areas. Winemakers age some Merlots in oak barrels to add complexity, while others craft youthful, fruit-forward styles, highlighting the grape’s versatility.

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

Winemakers originally cultivated Merlot in Bordeaux, France, where it gained global recognition for its smooth texture and fruit-forward flavours. Today, vineyards around the world plant Merlot extensively, making it the second most widely grown grape. France, Italy, the United States, Chile, and Australia all produce significant amounts of Merlot. Its adaptability to different climates and winemaking styles has solidified its reputation as one of the most versatile grape varieties.

While often compared to its more tannic cousin, Cabernet Sauvignon, Merlot provides a softer, more supple mouthfeel, appealing to a broader audience. Winemakers in warmer regions produce Merlot with flavours of ripe plums, cherries, and blackberries, while cooler climates yield more subtle, herbal, and earthy tones. Merlot also ages gracefully, allowing wine enthusiasts to enjoy it both young and after years of cellaring.

2. Etymology and Pronunciation

Winemakers named Merlot after the French word merle, meaning blackbird, likely referencing the grape’s deep blue-black skin and the bird’s habit of eating ripe grapes. Pronounced “mer-LOH,” this varietal has played a significant role in French winemaking traditions, particularly in Bordeaux, where it remains essential to the region’s renowned blends.

Linguistic scholars suggest that the suffix “-ot” adds a diminutive connotation, possibly reflecting the grape’s relatively small size compared to other varieties. Bordeaux vintners first cultivated Merlot, strengthening its deep connection to French viticulture before it spread to other wine-producing countries. Wine enthusiasts worldwide have embraced the word “Merlot,” preserving its original pronunciation and spelling in most languages.

3. History and Origin of Merlot

Merlot in the 1700s

This traditionally dry red originated in Bordeaux, France, where winemakers began cultivating it by the early 18th century. The first recorded mention of Merlot appeared in 1784 when a Bordeaux official praised it as an excellent grape for winemaking. Historical records suggest that Merlot descends from Cabernet Franc and may share lineage with Malbec, both key Bordeaux varieties. Its name likely comes from the French word merle (blackbird), referencing either the grape’s deep blue-black colour or the birds that enjoyed eating the berries.

Merlot in the 1800s

By the 19th century, winemakers had expanded these plantings across France, particularly in Bordeaux’s Right Bank regions, including Saint-Émilion and Pomerol. The variety thrived in the region’s cooler clay soils, producing softer, fruitier wines compared to the more structured Cabernet Sauvignon-based blends of the Left Bank. Château Pétrus, one of the world’s most prestigious wines, became famous for its Merlot-dominant blends, cementing the grape’s reputation. French vintners traditionally blended Merlot with Cabernet Sauvignon to soften tannins and enhance approachability, a practice still used today.

Merlot in the 1900s

Merlot’s adaptability allowed it to spread beyond France. By the early 20th century, winemakers had planted it in Italy’s Veneto and Tuscany, as well as in Switzerland and Eastern Europe. In the mid-20th century, Chilean winemakers unknowingly cultivated this dry red mixed with Carmenère. It wasn’t until the 1990s that DNA testing revealed the mix-up, leading to a separation of the two varietals.

Merlot’s journey to the United States began in the 19th century, but Prohibition (1920–1933) caused American vineyards to abandon the variety. After World War II, California winemakers revived Merlot, and by the 1970s, it became one of the state’s most planted red grapes. In the 1980s and 1990s, U.S. consumers embraced Merlot’s soft, fruit-forward profile, fueling a surge in production. However, overplanting led to inconsistent quality, briefly damaging Merlot’s reputation, particularly after the 2004 film Sideways negatively portrayed the grape.

Despite setbacks, improved vineyard management and winemaking techniques restored Merlot’s status as a highly regarded varietal. Today, this traditional red wine remains one of the world’s most planted red grapes, thriving in diverse regions from Bordeaux to Napa Valley, Chile, and beyond.

4. Merlot Wine-Making Process

4.1 Harvesting

The 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

The wine 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

This traditional red 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 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

A wine’s region of production and winemaking practices significantly influence Merlot’s sensory profile. Known for its smooth, rounded texture and medium body, Merlot appeals to a wide range of palates.

Aroma: Merlot typically releases aromas of ripe red and black fruits, such as plum, cherry, and blackberry. In cooler climates, herbal, floral, and earthy tones become more pronounced as fruit aromas become more restrained. Oak aging introduces notes of chocolate, mocha, and vanilla, adding complexity to the bouquet.

Palate: Merlot’s velvety tannins create structure without overpowering the wine’s other components. Its moderate acidity enhances its approachable style. The palate often reflects the fruit flavours detected on the nose, with oak-aged Merlots developing additional layers of spice, tobacco, or cedar.

Finish: The finish is smooth, with lingering notes of fruit, earth, or spice. Depending on the wine’s style and age, the finish can be short and fruity or long and complex, with evolving tannins.

Merlot pleases a wide audience due to its balanced fruit, tannins, and acidity, making it an excellent choice for various foods and occasions.

9. Serving Recommendations

Serve Merlot at an optimal temperature of 15-18°C to enhance its flavours and texture. Serving it too warm accentuates the alcohol and dulls the fruit while serving it too cold mutes the aroma and complexity. Decant young, full-bodied Merlots for 30 minutes to an hour to soften the tannins and open up the aromas.

For older, delicate Merlots, particularly from Bordeaux, avoid excessive air exposure, as it can diminish the wine’s subtle aromas. Instead, open the bottle and let it breathe briefly before serving.

Choose the right glassware to enhance the drinking experience. Use a large Bordeaux-style glass to allow the wine to breathe and enhance its aromatic profile. A standard red wine glass with a larger bowl aerates the wine and concentrates its aromas. Hold the glass by the stem to maintain the correct temperature.

10. Food Pairings

Merlot pairs well with a variety of foods due to its versatility. Its smooth tannins, moderate acidity, and fruit-driven profile complement red meats and vegetarian dishes alike. Understanding Merlot’s structure is key to successful pairings. Lighter, fruitier Merlots enhance delicate dishes, while fuller-bodied, oak-aged Merlots complement rich, robust foods.

10.1 Meat Pairings

Merlot’s plush texture and ripe fruit notes make it a natural companion to a variety of meats, particularly those with moderate fat content.

• Beef: Classic pairings include grilled ribeye, braised short ribs, and beef tenderloin. The wine’s tannins help cut through the meat’s richness, while its fruitiness enhances the savoury elements.
• Lamb: Herb-crusted rack of lamb or slow-roasted lamb shoulder complement the earthy, herbal notes found in some Merlot styles, particularly those from Bordeaux.
• Pork: Merlot pairs beautifully with roast pork loin, pork chops with cherry glaze, and barbecue pulled pork, as its medium body balances the sweet and savoury aspects of the dish.
• Game Meats: Milder game meats such as duck breast with berry sauce, venison medallions, and wild boar ragu match well with Merlot’s dark fruit and spice notes.

10.2 Poultry Pairings

Merlot pairs well with poultry, unlike some bolder red wines. It complements rich sauces and roasted dishes. Roasting enhances its natural umami flavours.

• Roast Chicken: A herb-seasoned roast chicken with a side of root vegetables works well with the wine’s moderate tannins.
• Turkey: The soft tannins of Merlot make it an ideal red wine for Thanksgiving turkey, especially when served with cranberry sauce, which echoes the wine’s red fruit characteristics.
• Duck: Pan-seared duck breast with cherry or plum sauce enhances Merlot’s inherent fruitiness, creating a balanced pairing.

10.3 Vegetarian Pairings

Merlot is one of the most vegetarian-friendly red wines, complementing a variety of plant-based dishes without overpowering them.

• Mushroom-Based Dishes: The earthy flavours of wild mushroom risotto, grilled portobello mushrooms, and truffle pasta harmonise well with Merlot’s subtle oak and spice notes.
• Tomato-Based Dishes: Pasta with tomato and basil sauce, ratatouille, or stuffed bell peppers works well with fruit-forward Merlots, which balance the acidity of tomatoes.
• Lentil and Bean Dishes: Hearty dishes such as lentil stew, black bean burgers, and chickpea curry can hold up to the medium-bodied nature of Merlot.

10.4 Cheese Pairings

Cheese and wine pairing can be complex, but Merlot’s smooth, round profile allows it to match well with many cheese varieties.

• Soft Cheeses: Brie, Camembert, and Goat’s cheese create a creamy contrast to Merlot’s ripe fruit flavours.
• Semi-Hard Cheeses: Gouda, Cheddar, and Gruyère pair well with medium-bodied Merlots.
• Hard Cheeses: Aged Parmesan, Pecorino Romano, and Manchego complement the more structured tannins in full-bodied Merlots.

10.5 Pasta and Grain-Based Pairings

Merlot works particularly well with pasta and grain dishes, particularly those featuring tomato, cream, or mushroom-based sauces.

• Pasta with Bolognese Sauce: The savoury, meaty elements of spaghetti Bolognese align beautifully with the soft tannins of Merlot.
• Creamy Pasta Dishes: Fettuccine Alfredo and mushroom stroganoff are enhanced by Merlot’s balanced acidity.
• Risotto: A rich truffle risotto or wild mushroom risotto makes for a luxurious pairing.

10.6 Seafood Pairings

Though Merlot is not traditionally paired with seafood, certain dishes work surprisingly well with lighter styles.

• Grilled Tuna: The meaty texture of tuna steak pairs nicely with a fruit-forward Merlot.
• Salmon: Blackened salmon or salmon with a cherry reduction can match the wine’s fruity and savoury components.

10.7 Dessert Pairings

Merlot’s natural notes of plum, cherry, and chocolate make it a great match for select desserts.

• Chocolate-Based Desserts: Dark chocolate tart, chocolate-covered strawberries, and black forest cake mirror the wine’s dark fruit flavours.
• Berry-Infused Desserts: Cherry clafoutis, raspberry cobbler, and strawberry shortcake complement the berry notes in Merlot.

10.8 Spicy and International Cuisine Pairings

Although Merlot is not typically the first choice for highly spiced dishes, it can pair well with moderately spiced international cuisine.

Asian Cuisine: Teriyaki chicken, Peking duck, and hoisin-glazed ribs enhance the wine’s natural sweetness and smooth texture.

Mediterranean Dishes: Lamb tagine, stuffed peppers, and grilled eggplant work well with Merlot’s balanced acidity and fruitiness.

Mexican Cuisine: Beef enchiladas, mole poblano, and chile rellenos can complement the wine’s dark fruit and spice elements.

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 produces wines at various price points and styles, making them popular among consumers. Both casual drinkers and experts appreciate its approachability. Its balance of softness and complexity earns praise in wine rankings.

12. Health and Consumption

Merlot, like other red wines, contains resveratrol, an antioxidant in grape skins linked to potential heart health benefits. Moderate red wine consumption may support cardiovascular health due to polyphenols and flavonoids that reduce inflammation and improve vascular function. Merlot also contains tannins, which may help lower cholesterol by increasing high-density lipoproteins (HDL), or “good” cholesterol. However, wine’s health effects depend on factors like diet, lifestyle, and genetics. Many wine drinkers follow the Mediterranean Diet, where moderate wine consumption during meals is linked to positive health outcomes.

Research continues to explore the relationship between wine consumption and health. Some studies suggest moderate wine drinking may lower certain disease risks. However, these findings remain debated within the scientific community. It is important to approach health claims cautiously and consume wine as part of a balanced lifestyle.

12.1 The French Paradox

Merlot’s popularity in France is linked to the French Paradox, a term coined in the early 1990s. The French Paradox refers to lower heart disease rates in France despite a diet rich in saturated fats. Some researchers attribute this to moderate red wine consumption, including Merlot, which is common in France. While wine may offer health benefits, experts agree it should be consumed in moderation as part of a healthy lifestyle.

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/.
• A selection of Merlot Wines – cellarsmarket.com.au/merlot