• Grape Origins
  • Common Synonyms and Labeling
  • Growing Characteristics
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Origins
Merlot originated from a cross between Cabernet Franc and Magdeleine Noire des Charentes.1 It was originally called Merlau, from its resemblance in color to the blue-black plumage of the blackbird, known as “merle” in French. This early mention was in the notes of a local Bordeaux official who, in 1784, labeled wine made from the grape in the Libournais region as one of the area's best.2 Merlot was part of California’s planting boom of the 1970s, and plantings soared between 1987 and 1997. During that period, Merlot acreage grew faster than that of any other variety with exception of Viognier.3 Its growth was also boosted by the “French Paradox” episode of 60 minutes, which alluded to the French drinking a lot of red wine and living longer because of it. However, demand in the United States decreased after the movie Sideways. This didn’t slow Merlot as an international staple. Between 2000 and 2010, Merlot’s acreage grew from the fifth most planted varietal to the second most planted, trailing only Cabernet Sauvignon.4
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 Growing Characteristic
  • Merlot’s popularity is owed to its resistance to drought, allowing it to thrive in a wide range of temperatures and soils.
  • Merlot thrives in well drained, soil that is composed of ferrous clay.
  • Pyrazine (pepper and green pepper aromas) can be reduced through defoliation around the grape zone. As the thicker the leaves are during the ripening period, the higher is the
    pyrazine content.

Wine Styles 

  • Styles
  • Wine Characteristics
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International Style/ Single Varietal
  • Grapes are picked as late as possible, which allows them to ripen to “physiological ripeness”. This means the grapes are allowed to turn intensely purple, shrivel and their stalks turn brown and woody.
  • Allowing for extended ripening compared to the “Bordeaux Style” develops additional sugar in the grapes, which creates wines with higher alcohol content with velvety tannins. These wines are often matured in new oak to add toasty flavours.
  • Flavor Notes
    • Fruits: Black plum, blackberry, fig
    • Aromatic Notes: Vanilla, baking spices, chocolate and cedar

Bordeaux Style Blend
  • Grapes are harvested based upon sugar ripeness, which is measured by the brix of the grapes. Harvesting based upon sugar content is done to preserve the acidity of the grape.
  • The blend contains Cabernet Sauvignon, which tends to make this style more tannic than the international style of Merlot.
  • Flavor Notes
    • Fruits: Red fruit of raspberries, cherry, red plum, as well as blackberry.
    •  Herbs and Spices: Licorice, tobacco, violet, mint due to Pyrazines being more prevalent than in warm climate​

Terroir
  • In a cooler climate, wines are more floral with tropical fruit and melon flavors.
  • In warmer climates, flavors are more citrusy with herbal notes.
  • Wine Characteristics
  • Sugar: Dry.
  • Alcohol: Medium high. 13% to 15.5% Alcohol by Volume.
  • Acid: Medium
  • Body: Medium to full body
  • Tannins: Medium tannins
  • Oak Usage: Yes

Serving Suggestions

  • Cellaring/ ​Decanting/ Glass Type/ Serving Temperature
  • Food Pairings
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Cellaring:
  • Unoaked Sauvignon Blanc is meant to be drank young
  • Oaked Sauvignon Blanc, like high quality wines from Pessac- Leognan can be aged for 10+ years
  • Sauternes can be aged for 5 to 40 years and even longer

Decanting Duration: None

Glass Type: Standard White Wine Glass
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Serving Temperature:
  • Unoaked 46° F
  • Oaked 52° F
  • Sweet: 48.2-53.6° F
Dry Styles
Protein
  • *Merlot based Bordeaux blends are more tannic than single varietal Merlot due to the inclusion of Cabernet Sauvignon
  • Single Varietal: Roast Beef, Filet Mignon, lean meats like venison. Seafood like swordfish steaks and tuna steaks
  • Merlot Based Bordeaux Blend: roast duck, roast chicken, pork, veal

Fruits and Vegetables
  • Mushrooms, garlic, caramelized onions, tomatoes, plums

Sauces and Seasonings
  • Tomato sauce

Cheese
  • Parmesan, Romano, Cheddar, Blue Cheese, Gorgonzola, Gouda, Brie, Swiss, or Camembert.

Growing Regions

  • "Bordeaux, Right Bank" Libournais and California
  • Washington
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​Photo Credit: Bordeaux-tourism.co.uk
Other Notable Regions
  • Spain: Catalonia, Castilla - La Mancha
  • Chile: Central Valley Regions of: Maipo Valley, Maule Valley, Colchagua Valley
  • Australia: Barossa Valley and McLaren Vale
  • New Zealand: Hawke’s Bay

Resources and Additional Reading
1. J-M. Boursiquot; T. Lacombe; V. Laucou; S. Julliard; F-X. Perrin; N.
Lanier; D. Legrand; C. Meredith; P. This (2009). "Parentage of Merlot and related winegrape cultivars of southwestern France: discovery of the missing link". Australian Journal of Grape and Wine Research.

2. J. Robinson, J. Harding and J. Vouillamoz. "Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours" pgs 630-634, Allen Lane 2012 ISBN 978-1-846-14446-2

3. Sweet, Nancy. The Black Grapes of Bordeaux, Regents of the University
of California, July 2018, fps.ucdavis.edu/grapebook/winebook.cfm?chap=Bordeaux.

4. K. Anderson, S. Nelgen. Which Winegrape Varieties are Grown Where? Pg. 93.

5. Wine and Spirit Education Trust. Understanding wines: Explaining style and quality. 2016 Edition
Alternatives to Sauvignon Blanc
   • Single Varietal Alternatives
    Chennin Blanc, Grüner Veltliner, Torrontes, Verdejo,
    Verdicchio, Verdejo
 
   • Blends
   Vouvray (from Chennin Blanc)

Additional Reading
Overview of Sauvignon Blanc
  • Wikipedia.org. Sauvignon Blanc. https://en.wikipedia.org/wiki/Sauvignon_blanc
  • Janis Robinson. Sauvignon Blanc. www.jancisrobinson.com/learn/grape varieties/white/sauvignon-blanc

Winemaking and Viticulture of Sauvignon Blanc
  • University of California Davis. Sauvignon Blanc. http://iv.ucdavis.edu/files/24360.pdf
  • Goode, Jamie. Thiolsand and Beyond, The Science of Sauvignon Blanc. www.wineanorak.com/thiolsandbeyond.htm

Pessac-Léognan Wine
  • Robinson, Janis. The persistent whites of Pessac-Léognan. www.jancisrobinson.com/articles/the-persistent-whites-ofpessaclognan ​