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MERLOT
MERLOT means "black bird" in French, and 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.
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.
Recommended Merlot's
Frei Bros. Reserve Merlot
Turning
Leaf Merlot
Gallo
of Sonoma Merlot
Recipes
Landrover Steak
with Thyme
Delicious Trifle
Cheese and Tomato Gallette
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