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.