Thursday Virtual Happy Hour: Merlot

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. It is the second most-planted red wine variety in the world, after Cabernet Sauvignon. The planting area is holding steady, and it may soon be caught by Tempranillo due to expansion of the latter within Spain.

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.

The popularity of Merlot in the United States resulted in a significant increase in planting in the late 1980s and early 1990s. This was particularly so in California and Washington on the country's west coast. However, popularity has since dropped significantly in favor of varieties such as Cabernet Sauvignon, Zinfandel, and Pinot Noir. Though Duckhorn, in particular, is still very much flying the Merlot flag.

Merlot is also grown in the warmer areas of southern Switzerland. In the latter country, the Ticino [Tessin] wine region is closely associated with Merlot, which was recommended in the early 20th century as the canton began to recover from the devastation of phylloxera.

The variety is well established in a number of regions across Italy. It lies firmly in the top ten of most planted varieties in the country, with something approaching half of the surface area of vineyards compared to the number one most planted variety, Sangiovese.

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/SA_mJovIodg?si=xubrqJXMIlonpLbL - A Beginners Guide to MERLOT - Fill of Pinot (12:19)
2. https://youtu.be/JJnJK8rpibQ?si=2bIulTF9tuu5lHJl - Merlot (Everything you need to know) - Wine Folly (4:37)
3. https://youtu.be/lUuXJZZ3vK8?si=ZaERcM_nhE3LkMHg - Know Merlot: 6 Key Facts - Karen MacNeil (1:48)

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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!!