Merlots

Merlots is a term used for the red wine grape variety Merlot and the wines produced from it. Merlot is one of the most widely planted grape varieties in the world and is known for producing smooth, approachable wines with soft tannins and early appeal.

Originating in the Bordeaux region of southwestern France, Merlot is traditionally associated with the Libournais area near Saint-Émilion and Pomerol. It is commonly described as a cross between Cabernet Franc and Magdeleine Noire des Charentes, though the exact parentage is debated. The variety gained prominence in the 20th century as a key component in many Bordeaux blends and as a standalone varietal in various new-world regions.

Viticulture and winemaking: Merlot vines bud late and can be sensitive to frost; it ripens earlier than Cabernet Sauvignon, which makes it valuable for warmer vintages. In wine, Merlot often expresses aromas of plum and blackberry, with chocolate and cedar when oak-aged. It is frequently vinified as a varietal wine or as a major component in Bordeaux-style blends, where it contributes softness, richness, and a lush texture.

Regions: In Bordeaux, Merlot dominates right-bank blends, especially in Saint-Émilion and Pomerol, while Cabernet Sauvignon drives many left-bank styles. It is also grown widely in California and Washington in the United States, as well as in Chile, Italy, Australia, and other wine regions, where it is used to add fruitiness and body.

Styles and aging: Merlot ranges from light, fruit-driven wines intended for early drinking to fuller-bodied, more tannic versions that can age 5–15 years or longer depending on site and winemaking. It generally offers approachable fruit, moderate acidity, and smooth tannins, with oak aging adding vanilla and spice notes. Food pairings include roasted and grilled meats, tomato-based dishes, and mushroom-rich recipes.