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A taste of
Merlot
Merlot,
which means "black bird" in French, is
a distant cousin of Cabernet Sauvignon. A big difference
between the two is skin. The Merlot skin is much
thinner. This grape also ripens earlier than Cabernet.
Like Cabernet, Merlot comes from Bordeaux, where
it was used primarily for blending.
Merlot by nature is a soft, drinkable wine with
rich, plum-like flavors with blueberry and cherry
notes. The grape — naturally low in tannin
— is low in acid. People call it "smooth."
It is frequently blended with Cabernet to make a
more full-bodied wine.
The hot red wine of the 90s, Merlot is a latecomer
to California. Most vineyards were planted after
1970 in response to the much-touted health benefits
of red wine. In the Old World, Merlot was relegated
to poor clay soils. In the New World, winemakers
have planted it in well-drained soils in warmer
spots. Merlot has improved so much that is no longer
just a "blending" wine, but an outstanding
varietal in its own right.
Merlot now grows in the Central Valley (20,000 acres)
and Napa and Sonoma counties. It is also cultivated
in Monterey, Mendocino and San Luis Obispo counties.
| Recommended
Food Pairings: |
Meat
Grilled Steak
Pork Loin |
Cheese
Chevre Cheese |
Pastas
Tomato Pasta |
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Content provided by E. & J. Gallo Winery,
Modesto, CA. |
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