Merlot Wine Guide
Merlot is a type of red wine that has seen a rise in popularity since the 1990s. It has been made for over 200 years in various regions of Europe and more recently in the United States as well. As a red wine varietal, it is often paired with other red wines to create various tastes and effects.
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Geography
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Merlot grapes are grown and processed into wine mostly in France, which grows two-thirds of all the Merlot grapes in the world. Italy is another major producer of Merlot wines and grapes, as is Hungary, Austria and Switzerland. Outside of Europe, Merlot is produced in areas such as California, Chile, Argentina and various smaller areas in the United States as well. As a wine, Merlot is consumed across the world.
History
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The earliest known recording that mentions Merlot wine is from 1784 from the Bordeaux region of France. The wine gradually began to spread throughout Europe and was widely produced up until the mid-1950s. In 1956, a major frost killed off much of the Merlot grape crop that was to be used for wine, and many of the vintage Merlot wines were lost in the 1960s to rot. This stopped Merlot production from 1970 to 1975. In the early 1990s, Merlot saw a rise in popularity as the health benefits of red wine made more people indulge in it.
Features
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Merlot is generally a smooth and light red wine due to it having fewer tannins, which creates a slightly more sour taste. Merlot has been described as a flowery and fruity wine. Some of the fruit tastes that are common with Merlot are black cherries, blackberries, blueberries and plums. Certain other tastes and smells have also been associated with Merlot wine. These include oregano, rosemary, tobacco and thyme. Older Merlot wines that have been sitting in oak barrels also have hints of chocolate or mocha.
Types
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There are three main types of Merlot. The first is light and fruity and is usually made entirely from Merlot grapes, though these are sometimes mixed with Pinot grapes. The second type has a stronger tannin structure with an even fruitier flavor, which usually comes from a light pairing with Cabernet Sauvignon. The final type of Merlot is full-bodied and strong, coming from a mix of Merlot and Cabernet that is strong on the Cabernet. There is also a white Merlot variety that is made when fermentation occurs after the grape juice has only a quick contact with the skin of Merlot grapes. This gives the wine a pink color.
Pairings
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Since Merlot wines are so diverse in flavor and body--ranging from light to strong--they can be paired with a wider range of foods than most other red wines. Stronger Merlot varieties go well with red meats, while the lighter types pair better with salmon, shellfish, prosciutto-type meats and mushroom-based dishes. Merlot does not go well with strong cheeses, as they overwhelm the fruity taste of the wine; nor should the wine be drunk with spicy foods, as this makes the Merlot taste more bitter.
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