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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, France where it was used primarily for
blending. What makes a good
Merlot?
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. The resulting market shift to
red and the ultra-drinkable Merlot were a perfect match.
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. |
