Merlot
Pronunciation: –
Synonyms: – Bordo(Veneto), Ticino(Swiss Canton). Merlau, Merle
Grown: – France (Bordeaux, Languedoc, Bergerac & more), Italy, California, Chile, Argentina, Australia, South Africa, Romania, Slovenia, Moldova, Bulgaria, New Zealand, Washington, New York, Virginia, Canada, Mexico, Albania, Serbia, Portugal, Macedonia, Greece, Hungary, Austria, Switzerland plus more
Appellations: – St Emilion, Pomerol, Veneto
Images: – Merlot
History: –
Flavours: – Soft plummy flavours (ripe), green herbaceous
Misc interest: – Petrus (~95% Merlot is on Clay through ferruginous sand and gravel.) Clay & Iron key to Pomerol success (Crasse de fer’).
Viticulture: – Likes cooler climate than Cabernet, can over crop in warmer climes – ripening too fast for fruit definition. Early budding, early ripening(2 weeks prior to Cab). Subject to rot through thin skin. Likes cool soils, but well drained.
Vinification: – Produces soft rich wines with low acid & tannin.
Food Matches: – Fruity wines that go with paté, terrine, game including Pheasant, Pigeon, Duck , Goose, Curries (when fruit led), Casseroles for more Trad examples. Also – savory examples of pancakes, gratins etc.
Snippet: –
- Second fiddle to Cabernet in Bordeaux. Massively slated in film Sideways as a slight to popularity in US post French Paradox phenomenon.
- In the Swiss area of Ticino some Merlot is made into white wine (Pink in actuality)
- A lot of Chilean Merlot is actually Carmenere or other varieties.
