We’re all mad about Merlot

TRANSLATED from an old dialect as “little blackbird”, possibly in reference to the grape’s dark blue/black colouring, merlot has long been France’s most widely grown grape. But its versatility and reliability means it’s now successfully cultivated all over the world. In fact, only cabernet sauvignon is more prolific. It’s the sole or main constituent of wines ranging from pleasant plonk for under a tenner to grand marques such as Chateau Pétrus which can command prices north of £5,000. Alone, it produces soft, juicy, plump wines. But its fruity friendly character means that it plays an important role in blends with more tannic structured grape varieties like cabernet sauvignon (particularly in Bordeaux).

In France, merlot production has increased remarkably in recent years in Languedoc, where it makes straightforward, great-tasting and good value wines. Chile is known for its full-bodied plummy, spicy merlot and good examples make for easy drinking at affordable prices.

Merlot is also extensively planted in areas such as Stellenbosch, South Africa, where warmth tempered by cooling ocean breezes provide an ideal climate. In Bulgaria, varieties like merlot were mass planted during the former socialist regime and, although there were economic problems after the fall of communism, the country now produces some exceptional value-for-money wines.

Because merlot is medium bodied without too much tannin and acidity, it pairs well with a wide variety of foods including roasted vegetables and poultry as well as red meats like lamb. While the classic Bordeaux blend, with slightly more tannins, is the ideal partner for beef. Enjoy!