All About Merlot

Appearance

  • Color: Deep ruby to garnet red.
  • Opacity: Medium to deep; Merlot typically exhibits a bright, clear appearance, indicating its rich fruit content and moderate tannin structure.

Aroma

  • Primary Aromas: Blackberry, plum, and cherry.
  • Secondary Aromas: Herbal notes such as dried thyme or bay leaf, and subtle earthiness.
  • Tertiary Aromas: With aging, Merlot develops complex aromas of chocolate, clove, vanilla, cedar, and sometimes tobacco.

Flavor Profile

  • Fruit Flavors: Dominated by dark fruits like black cherry, plum, and blackberry.
  • Other Flavors: Notes of cocoa, chocolate, and sometimes hints of earthy graphite or mineral qualities. Aging in oak barrels introduces additional flavors such as vanilla, clove, and a subtle hint of smoke or cedar.
  • Oak Influence: Many Merlots are aged in oak, which adds depth and complexity to the wine’s flavor profile, enhancing its natural fruitiness with layers of spice and wood.

Structure

  • Body: Medium to full-bodied.
  • Tannins: Medium to high; Merlot’s tannins are generally softer and more approachable than those in Cabernet Sauvignon.
  • Acidity: Medium to high, providing a good balance to the wine’s rich fruit flavors.
  • Alcohol: Ranges from 13% to 15%

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Pairings for Merlot

Beef hotpot or slow-roasted lamb

Beef hotpot and slow-roasted lamb are classic comfort dishes, perfect for sharing during colder months. The beef hotpot features tender chunks of beef slow-cooked with layers of sliced potatoes, vegetables, and savory broth, resulting in a hearty, warming meal. On the other hand, slow-roasted lamb is seasoned and cooked until perfectly tender, often served with rich sauces that enhance its natural flavors. Both dishes emphasize the use of quality meat and aromatic herbs, creating a satisfying and flavorful experience.

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Roasted Duck

Roasted duck is a rich, flavorful dish with a gamey taste and a tender texture, often enhanced with fruit-based glazes or savory herb seasonings. The ideal wine pairing for roasted duck depends on the preparation style and accompanying flavors. For duck with a fruit glaze, a Pinot Noir or Riesling complements the sweetness and enhances the dish’s natural flavors. If the duck is prepared with a more savory approach, like with root vegetables, wines with higher tannins and acidity, such as Syrah or Cabernet Sauvignon, provide a good balance to the dish’s richness.

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Blue cheese

Blue cheese is a unique and flavorful cheese characterized by its distinctive blue-green veins and pungent aroma, resulting from the mold Penicillium roqueforti. This cheese varies widely in flavor and texture, ranging from creamy and mild to crumbly and intensely salty. Common varieties include Roquefort, Gorgonzola, and Stilton, each offering a rich taste profile influenced by the type of milk used—be it cow, goat, or sheep. The complexity of blue cheese makes it an exciting addition to a variety of dishes, enhancing both savory and sweet flavors.

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