Merlot Styles: 3 Types of Merlot Wine

1. Soft & Fruity Merlots Wines with light-medium or medium body, smooth texture and mosest tannin. Their direct fruitiness, ease of drinkability and relatively short life-spans (2-6 years) are defining attributes. Examples: Lighter versions and/or lesser years from: California, New York (USA); Bordeaux, Vins de Pays (France); Chile; central/eastern Europe (Bulgaria, Hungary, Romania, Slovenia); Friuli-Venezia Giulia, Emilia-Romagna, Veneto (Italy); Switzerland, New Zealand. Food Suggestions: Soft and Fruity Merlots are often at their best with simple preparations of beef, pork, veal, poultry and pasta; low-vinegar salads; mild cheeses; and mildly spiced vegetarian, rice and ethnic dishes. In warm weather, these Merlots may be served lightly chilled.

Soft & Fruity Merlot: Errazuriz Chile

2. Medium-Weight Merlots, with Depth Merlots with medium to medium-full body, some richness, evident tannin (when young) and the capability of developing for 4+ years post-bottling (some can age for 20-40 years). Examples: Most medium-priced Merlots (and blends) from: California, Washington, New York, Virginia (USA); Italy; Australia, South Africa. Also, most of the better Merlots from Bergerac, Cotes de Bourg, Lalande de Pomerol, St. Emilion and Vins de Pays (France); Spain; New Zealand; Chile; Romania; Moldova; Ukraine; Hungary; Slovenia; Bulgaria Food Suggestions: Medium-Weight Merlots complement most lamb, beef, pork, veal, poultry, pasta and bean dishes, especially when brown/wine sauces and/or fresh herbs are involved. More youthful versions can stand up to fuller, risher dishes; older versions often demand simpler food preparations.

Medium-Weight Merlot: Northstar Winery Washington

3. Full & Rich Merlots Full bodied, often very supple Merlots (and blends), with rich fruitiness and con- vincing depth of flavor. These are normally tannic when young and may display plenty of oak. Most will age and develop for at least 8-12 years; some for decades. Examples: Top Merlots and blends from California [Napa Valley, Sonoma County, Mendocino County, Santa Cruz Mountains, Monterey, Paso Robles, Santa Barbara County], Washington [Columbia Valley], Oregon [Rogue Valley], Texas (USA); South Australia, Western Australia (Austrailia); Paarl, Stellenbosch (South Africa); Bordeaux [Pomerol, Fronsac, Canon- Fronsac, St. Emilion] (France); Tuscany, Lombardy, Friuli-Venezia Giulia (Italy). Food Suggestions: Full & Rich Merlots can be served with richer, more complex foods, especially lamb, beef, game and duck dishes and stews; most pizzas; and creamier, pungent flavored cheeses.

Full & Rich Merlot Wente Vineyards Monterey

Influences on Merlot's Taste & Style

Region of origin, vineyard location, clones planted, vine training and trellising, age of vines and yields per vine/acre play critical roles in determing the potential character (intrinsic personality), style and flavor spectrum of every Merlot. This potential character is something which may be subdued or highlighted in the finished wine by conscious har- vesting and winemaking decisions.

• Oak Aging of Merlot: Most medium- and higher-priced Merlots are aged in oak. (Some Merlots are partially fermented in oak, to develope flavor complexity.) Oak maturation smooths out the wine and helps to develope its aromas. When used, new oak imparts complex aromas/flavors to the wine (toasted oak, smoky oak, vanilla, mocha, cereal grain, wheat flakes) and may accentuate Merlot's supple texture.
   
• Blending of Merlot: For generations, Merlot has been a major blending wine for other memebers of the Cabernet "family" (Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot). Increasing- ly, though, these same varietals are blended into Merlot to enhance the character, flavor, and/or balance the finished wine.

In the 19th-century, France's Bordeaux region established two classic models for the blended wines based on Merlot, notably in its St. Emilion and Pomerol districts. Most top St. Emilions today are 40%-60% Merlot, 25%-40% Cabernet Franc (for body, spiciness) and 5%-10% Cabernet Sauvignon (for depth, backbone), depending on vintage and producer. In neighboring Pomerol, Merlot is typically 60%-90% of the blend, the balance Cabernet Sauvignon and/or Cabernet Franc. These two models have been widely emulated around the world.

Next Page: Serving & Aging Merlot