Thursday Virtual Happy Hour: Merlot (No Sideways jokes, please)

Merlot is a red wine grape variety (Vitis vinifera) with strong historic ties to Bordeaux and the southwest regions of France. It is associated equally with easy-drinking red wines and the great labels of Saint-Emilion and Pomerol.

The precise flavors that Merlot imparts to a wine are not easily defined. Plum and black cherry are among the most common fruit descriptors used, though Merlot is often used for producing wines of a particular texture, rather than a particular taste. Smooth, rounded and "easy drinking" are common descriptions of Merlot wines. The main reason for this is that Merlot grapes are relatively large in relation to their pips and the thickness of the skins, in which tannins are found. For this reason, the variety is often used to soften wines made from more tannic varieties. That said, in regions such as Pomerol and Saint-Émilion, the grape can achieve great power, depth and structure.

Among selected key wine-growing countries, the 2015 figures published in 2017 by the OIV were:

• France [Merlot is most grown wine variety] – 112,000ha (13.9 percent of national total vineyard area)
• Italy [5th] – 24,000ha (3.5 percent)
• USA [6th] – 21,000ha (4.7 percent)
• Chile [4th] – 12,000ha (5.6 percent)
• Romania [3rd] – 12,000ha (6.3 percent, trending strongly up)
• Australia [4th] – 8,000ha (5.4 percent, trending down)
• South Africa [8th] – 6,000ha (4.6 percent)

The lush texture and plummy flavors of Merlot mean that, in very general terms it is a flexible food partner. Of course, there are a wide variety of styles to consider. Bright, fruity uncomplicated (less expensive) versions, such as a generic California Merlot, can be a good bet with spicy dishes, due to their overt fruitiness and relatively soft tannins. This also makes them a useful option for barbecue – the wine will seem less astringent when coping with chargrilled meat and powerful sauces. As for all grape varieties, the nature of the sauce defines which pasta dish suits Merlot best. A very meaty ragu might be fine, but a more acidic tomato-based sauce may call for a typically crisper red wine such as a Barbera. More structured versions, such as a Pomerol, might suit more classic savory dishes. This might include roasted vegetables and meats, though we would not subject a pricey bottle to too much cranberry sauce at Thanksgiving.

## We have a choice of videos to watch including:

1. https://youtu.be/JJnJK8rpibQ?si=xMCn2_p6DPRdLmKJ - Merlot (Everything you need to know) - Wine Folly (4:37)
2. https://youtu.be/lUuXJZZ3vK8?si=NiQB0HExIg17dKwy - Know Merlot: 6 Key Facts - Karen MacNeil (1:48)
3. https://youtu.be/OD_r7ELqRk0?si=gfu2VGcrAOUfdpeo - Merlot Beginner's Version for WSET L1 and 2 - Wine With Jimmy (6:45)

So, pick up a bottle and watch a couple of videos. Let us know what you’re drinking and eating, and, if possible, the region from which your wine comes. Do you have any comments (positive or negative) about the videos? And, as always, tell us what’s going on in your life - what's happening with you, how you're feeling about things, updates, successes, challenges - as much or as little as you’re willing to disclose. We are in this together. And - thank goodness - we have wine!

Cheers!!