Merlot, often second fiddle to its more sought-after sibling, Cabernet Sauvignon, is equally deserving of praise. With intense aroma and flavor, bold tannins, and structure, it’s a complex, age-worthy varietal worth exploring in its own right. It’s the most widely produced grape in all of France, and it equally thrives in New World regions like Chile and the United States.
Any newbie in their wine journey knows about Merlot, but you may not know just how much you love this varietal. That’s because it rarely reaches the limelight. Merlot, along with Cabernet Sauvignon, are the primary grapes found in Bordeaux blends. True Bordeaux hails from France, though many regions make “Bordeaux-style blends” using the same grapes.
When cultivated with care, Merlot is structured with robust tannins and aromas of black fruit, spice and hints of chocolate. Its intensity perfectly pairs with hearty meats, strong cheeses, and mushroom dishes.
In this guide, we’ll take a deep dive into Merlot wine, its growing region, tasting notes, serving recommendations, and of course, plenty of food pairings.
Interested in learning about other Bordeaux grapes? Consider reading our guides on Cabernet Franc, Cabernet Sauvignon, Pino Noir, and Malbec next!
Characteristics of Merlot
Merlot is a dry red wine grown worldwide, though it’s best known as the leading grape in Bordeaux blends made in France. Its parents are Cabernet Franc (also father to Cab Sav) and Magdeleine noir des Charentes.
In Bordeaux, “Merlot” means “little blackbird,” referring to the grape’s black-and-blue color and the birds that often snack on the grapes during harvest.
Due to lesser-quality plantings (and some rather unsavory references in the iconic wine movie Sideways), Merlot’s reputation has taken a hit. It’s described as the milder, less interesting partner to Cab Sav, though the two are frequently confused in blind tastings.
When planted on rocky soil with adequate sun, the grape can be structured, commanding, bold, and tannic. It’s age-worthy and adds complexity to blends, though it holds its ground as a single varietal.
Tasting Notes
Merlot is dry and medium to full in body, with medium tannins, medium acidity, and medium alcohol content, around 13.5-15% ABV.
To tone down the tannins and add balance, Merlot is aged for an extended period in barrel. Over time, it develops aromas and flavors of blackberry, cassis, dark chocolate, mocha, black cherries, white pepper, and black plums. One way to distinguish it from Cabernet is that it lacks those green pepper and mint aromas.
How to Serve Merlot
Merlot is best served in a wide-rimmed Bordeaux wine glass (or standard red wine glass) at room temperature, around 60-68°F. Decanting for at least 30 minutes- 1 hour can help emphasize the aroma as opposed to the alcohol.
Notable Regions
Merlot is best known for its role in Bordeaux blends, though it’s found success around the world. Below are some of its most notable regions.
Bordeaux
Merlot is the leading grape in total production in Bordeaux, where only six red grapes can be used in red blends. Its best examples are found along the right bank, especially in the Pomerol and Saint-Emilion villages, where some of the highest-quality Bordeaux blends are made. These wines can contain as much as 99% Merlot!
When blended with other Bordeaux grapes, Merlot adds suppleness and softens the blow of the sometimes heavy-handed Cab Sav. Its balanced flavor and fruity aroma help to make age-worthy blends more drinkable, reducing extensive aging requirements.
United States
Both California and Washington state are producing quality examples of Merlot in America, though Washington state may be winning in quality by a hair.
In California, a majority of Merlot vines are planted in the Lodi and San Joaquin Valleys, followed by Napa and Sonoma. When blended with Cabernet Sauvignon and other Bordeaux grapes, it adds drinkability and plush fruit flavor.
In Washington state, the Columbia Valley is dominating the scene. These tend to be warmer climate wines, with more potent tannins, structure, and darker cooked fruit flavors.
Friuli-Venezia Giulia
Merlot is the most widely planted red grape in the Friuli region of northeastern Italy. The region has a temperate climate, which is perfectly suited for both crisp white wines and the cool-climate-loving Merlot.
The wine made here tends to vary in quality, ranging from lean and simple to rich, lush, and velvety. As opposed to Bordeaux, blends made in this region are more Merlot and Cabernet Franc-focused, with Cab Sav added in small amounts.
Other Regions Worth Noting
Chile – Chile’s second most planted fine wine grape after Cab Sav. It’s known for making good to very good wines.
Tuscany – Merlot is one of the few grapes permitted to be used in “Super Tuscans,” or blends made with Sangiovese, Cabernet Sauvignon, and Cabernet Franc.
Bergerac – A lesser-known and underrated wine region in southwest France where Merlot is commonly found.
Food Pairings
Merlot, like other Bordeaux grapes, is rich, robust, and fruity, thus making it worthy of pairing with hearty meats or game and boldly-flavored dishes.
With black fruit, pepper, and coffee notes, a bottle of Merlot pairs wonderfully with roasted game meat such as duck, pork, or BBQ. That said, it’s not too overpowering that it would distract from lean protein like roasted chicken or vegetarian dishes. Try it with my pan-seared duck breast or rosemary-roasted pork loin! If you’re in the mood for pasta, Merlot would be an excellent pairing alongside my braised oxtail stew!
Skip the seafood, salads, and anything that’s too delicate or would be easily overpowered by a Merlot or Bordeaux blend. I enjoyed a beautiful bottle with creamy Marry Me chicken last week and it was fabulous!
Whether you’re looking to experience more complex Bordeaux blends or you want to experience it as a single varietal, I just know you’ll love Merlot. Be sure to shout out any favorite food pairings or specific wines you’ve tried and loved!
Let us know your thoughts!