Merlot

Ah, Merlot. Amongst the most popular of red grape varietals. It’s soft, fruity character makes it an ideal wine for stand alone drinking as well as for blending with and balancing the more robust and complex grape varietals. Merlot is often a favorite red amongst the younger wine market, which is becoming more and more prevalent. Further, the Merlot grape is most widely planted grape in Bordeaux, France, despite only accounting for roughly 25% of the Bordeaux blend.

 

A typical Merlot is light on the palate with aromas and flavors of black cherry, currant, cedar and green olive. Typically, it is not complex … at least not when compared to Cabernet Sauvignon and other red grape varietals. The tannins (what make a wine “dry”) range somewhat, but are usually less than that of other reds. This makes Merlot an excellent choice when introducing someone to red wine. We’ve featured here four different wineries’ interpretations of this classic red. Each gets the Alcoholmanac stamp of approval. Go out and buy these reds today and join us in our tastings. Let’s begin, shall we?

Marilyn Merlot 2005

We’ll start with the sexy and seductive Marilyn Merlot. We tasted the 2005 vintage; however, others are available. This is a relatively popular wine and should be found at most major wine stores. Here’s how it broke down to our eyes and palates. There is, as with all things, lots of room for debate.

 

Nose (Aroma): Immediate aroma of chocolate. Some stated they smelled “wet concrete.” There was surprisingly little sign
of fruit.

Taste: This Merlot lends spiciness to the tip of the tongue and a light alcohol burn at the back of the mouth. It is peppery with a subtle
plum flavor.

Mouthfeel: Light, dry and clean

Finish: A mellow burn with a slight peppery aftertaste. It finishes clean.

Overall Impression: This wine was not as fruity as I would expect from a Merlot. The pepperiness makes it more characteristic of a Cabernet (no surprise here, as we later discovered it was 10% Cabernet), but its light and clean mouthfeel is definitely that of a Merlot. This wine would pair exceptionally well with  dark chocolate.

Calesa Reserva Merlot 2003

 

Next up is the Calesa Reserva Merlot from Chile. This is a fair trade wine – always a plus – and we tasted the 2003 vintage. This wine can be hard to find, but we picked this gem up at Dee’s Wine Stop in Bay View. Here’s the gist:

 

Nose: This wine has a slightly smoky and peppery aroma that is mostly overwhelmed by the smell of alcohol.

Taste: Smoky fruit flavor with a light pepperiness. This is a much more traditional Merlot than the Marilyn, but to our palate was rather light on flavor (although we do tend to favor the big red wines like Shiraz, so perhaps it’s simply a matter of preference). Upon inspection of the bottle, we find they describe their Merlot as having a “roasted earth” flavor. Agreed.

Mouthfeel: Extremely smooth. It has a thin, light and oily mouth with very low alcohol burn (despite the nose).

Finish: This Merlot has a wonderful, lingering berry aftertaste and a clean finish.

Overall Impression: This is a very good wine. While no single characteristic stands out as exceptional, it is well balanced. It is a nice, solid drinking wine and would pair well with any red meat dish, rustic sauce or mushrooms.

Beringer Merlot 2005

 

Batting next is Beringer Merlot. We tasted the 2005 vintage from this famous winery out of Napa Valley. If you buy only one Merlot from this article, make it this one. You can purchase it at most major wine/liquor stores.

 

Nose: Heavy plum and berry aroma with earthy hints.

Taste: This wine has intense flavors of black cherry and plum. A nice spice complements the fruitiness.

Mouthfeel: It has a dry, light mouth with an overall spiciness, but     
 is not overwhelming

Finish: Dry and lingering with heavy tannins.

Overall Impression: This is what a Merlot should be. It has a big nose and flavor with a light mouthfeel. The dry finish is more characteristic of the heavier reds, but is still within the boundaries of a Merlot. This is, perhaps uncharacteristically, complex. It would be best tasted alone, but if one had to pair it with food, it would go well with either a nice savory fillet or a salty cheese and light sausage platter.

Flora Springs Merlot 2004

 

Last but not least is Flora Springs Merlot, also hailing from
the famous Napa Valley.  We tasted the 2004 vintage. This wine can be found at most major wine/liquor stores.

 

Nose: Powerful aroma of spicy berries and wood or earth. The aroma alone puts a burn to the back of
your throat.

Taste: The first impression from this wine is a light wood flavor on the tip of the tongue moving to more robust earth tones upon the swallow. There is a light alcohol burn that mellows when berry flavors emerge seconds after
the swallow.

Mouthfeel: Light and clean.

Finish: This has an extraordinary finish. It finishes dry and clean and as you sit, pondering your next sip, a light berry flavor emerges from the otherwise earthy wine.

Overall Impression: This is a very complex wine. I guess Napa Valley produces more complex Merlot grapes than that of which I am used to. The last two wines – this one especially – did much to change my impression of Merlot in general. It was a very nice wine that again, from where we sit, should be enjoyed on its own. If the urge to pair with food is too great, however, try it with a savory filet or pasta with a big, rustic tomato sauce.