Merlot

Despite the disparaging tirade in the film ‘Sideways’, there really is no need to walk out if your date orders Merlot. After all, this is the grape that goes to make Chateau Petrus, possibly the most expensive wine in the world. One of the great grapes of Bordeaux and the most common grape grown in France, Merlot wine can be a standalone varietal or blended, often with Cabernet Sauvignon or in the case of Pomerol, Cabernet Franc. The percentage of Merlot to Cabernet Sauvignon will depend on which side of the river that the vineyards are situated.

On right bank of the Dordogne, wines such as those from Saint-Èmilion will have a higher Merlot content than those wines traditionally hailing from, say, Graves, on the left bank of the Garonne. Merlot ripens a few weeks earlier than Cabernet Sauvignon, and with its thinner skin produces a much softer, less tannic and more fruit-forward, medium bodied red wine, that is full of red fruits, plums, cocoa, black pepper and mint.

When blended they work in tandem, the Merlot softens the more tannic nature of the thicker skinned Cabernet Sauvignon, while in return, Merlot benefits from the greater structure offered by Cabernet Sauvignon. In many ways these two grapes were meant for each other. The grape has also been taken to the hearts of New World wine producers; Chile in particular, due to its ability to thrive in a cooler growing environment, despite preferring a warmer climate.

If you’re looking to buy a Merlot wine, Chilean producers have gained a deserved reputation for producing soft, fruity wines at very competitive prices. When matching with food, Merlot is a very easy to please wine and pairs up well with most things, especially roast lamb or beef, poultry, pork and liver pates, though it may get a little overwhelmed by a strong blue cheese.