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Wine Details
Price:
Description:
I've had a somewhat tempestuous relationship with this variety over the years- but one thing I can say is that I've never made a wimpy one-they've always been monsters. The currently available versions are no exception, lots of fruit, tannin, and alcohol - both are good matches for lamb or richer ( read fatter) cuts of beef. I treat Merlot pretyy much the same as Cabernet, but usually shorten the time in barresls. I've been using Merlot for port and haven't made a table wine since '92. As you may know, the winter or 95-96 did a lot of damage to Merlot vines and the supply will probably be limited for a year or two more:
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Varietal Definition
Merlot:
Merlot is known as a Noble Bordeaux varietal. Although it came to France in the first century, it was not named until the 1880s. Merlot was originally used only for blending, as it is soft and compliant, very useful in softening other Bordeaux wines like Cabernets. Recently in California and Chile it became popular as a 100% varietal wine. Merlot tends to be easier to grow in a variety of soil conditions and is harvested earlier in the year than Cabernet. Although most Merlots are made to be drunk earlier, there are many with complexities of a Cabernet. Flavors of plum, black cherry, violet, chocolate and orange pair well with rich, red pasta dishes, hearty chicken dishes, and any beef combination that you fancy. The perfect match of course is chocolate. Not only does the chocolate compliment the wine and vice-versa, but the essence of both flavors linger eternally.
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