Varietals - Merlot
Merlot
Merlot has become the world’s most widely planted winegrape. Merlot is believed to have mutated from Cabernet Franc, as did Cabernet Sauvignon. But unlike Cabernet Sauvignon, which developed from deliberate crossing, Merlot mutated naturally, like Pinot Noir. No one is sure of Merlot’s ancestry but its appearance in Bordeaux can be traced back to 1784, where Merlot became a primary component of Bordeaux blend. The name Merlot is believed to be related to the Old French word merle, a thrush.
Merlot blends well with Cabernet Sauvignon because of its medium body, plum aromatics, soft mouthfeel, and lower tannins. These Merlot characteristics tame the sturdy tannic backbone of Cabernet Sauvignon. For this reason Merlot remains the primary blending component of most Cabernet Sauvignons, whether labelled as such or not.
After the 1980s White Zinfandel craze many Americans wanted red wine that wasn’t too hard or acidic. Merlot seemed to be the solution and plantings of Merlot in California and Washington State soon surpassed other red varieties. Washington State had been identified as an ideal Merlot location. Today some of America’s finest Merlot comes from that region, particularly Walla Walla, Yakima Valley, and Red Mountain.
Although Merlot’s flavor profile most resembles Cabernet Sauvignon, Merlot’s texture is more like Pinot Noir, thanks to large berries, thin skin, lighter body, and lower tannins. Merlot can accompany many of the same foods that might be paired with Pinot Noir: duck, grilled chicken, and sautéed meats with pan sauces.
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