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Merlot (Mer-LO) is the most consumed red varietal wine in the United States.  Over the last ten years, wineries have hurried to get as much of this Bordeaux varietal in the ground and producing wine.

Merlot (Mer-LO) is the most consumed red varietal wine in the United States.  Over the last ten years, wineries have hurried to get as much of this Bordeaux varietal in the ground and producing wine.  Merlot is also the most planted grape variety in the Bordeaux region of France.  The current demand for Merlot is still at a feverish high. However, this varietal grape has a humble beginning.

In the early 19th century, Cabernet Sauvignon based wines were highly sought after.  It was not until after World War II that the eastern Bordeaux regions of Pomerol and St.-Emilion styles of making Merlot based wine started to gain prominence.  Forty years later, in California, the Merlot wines were used less in Cabernet Sauvignon based blends and used more on their own. The U.S. market embraced the softer style wines.  Not to mention, Merlot was much easier to pronounce than Cabernet Sauvignon.  The name Merlot (silent T) rolls off the tongue just as easy as the wine slides down the throat.

These wines are smooth because the grape, when made into wine, imparts less tannin than does its cousins Cabernet Sauvignon, Malbec, Petit Verdot and Cabernet Franc.  Winemakers often blend Cabernet Sauvignon into Merlots to contribute body tannin and some flavor.  Conversely, Merlot is blended into Cabernet Sauvignon to add fruit character and to soften the harsh edges.

Today, Merlot wines are much like a box of Chocolates (you know the rest).  Tastes and flavors vary from big and serious wines that possess chocolate, cocoa and exotic spices to more simple fruit-forward wines with cherry, strawberry and raspberry characteristics.  Price often dictates which style of Merlot you’ll get (i.e. less expensive=fruity and simple).