Merlot grape variety

Merlot is famous for its soft, almost creamy flavour. The nose and palate are dominated by ripe fruit such as plums, cherries and blackberries. Depending on the ageing process, notes of milk chocolate, mocha and fine herbs are often added. It is usually less "angular" than other red wines.

The hallmark of the Merlot grape variety is its moderate acidity and silky tannins. While a Cabernet Sauvignon is often characterised by a taut structure, a Merlot nestles gently on the palate. This makes it an ideal wine for connoisseurs looking for a harmonious, less astringent (furry) structure.

Absolutely! When the Merlot grape variety is matured in oak barrels, it develops wonderful tertiary flavours such as vanilla, cedar and tobacco. In cooler regions or when harvested earlier, Merlot can also have an exciting herbal flavour reminiscent of laurel or mint.

The Merlot grape variety originated in Bordeaux, France. The name is probably derived from the French word "merle" (blackbird) - either because the birds like to nibble on the sweet berries or because the colour of the grapes is reminiscent of blackbird plumage.

In addition to Bordeaux (especially the "Right Bank" with Saint-Émilion and Pomerol), Merlot produces outstanding results in Tuscany (as part of the Super Tuscans), in Napa Valley(California) and in the Swiss Ticino. More and more excellent examples can also be found in Germany, especially in the Palatinate.

Thanks to its soft structure, Merlot is a fantastic accompaniment to food. It goes perfectly with roast poultry (duck or goose), veal and mushroom dishes. A Merlot also harmonises wonderfully with a classic lasagne or medium-aged cheese such as Gouda, as it does not dominate the food.

To put it metaphorically: Cabernet Sauvignon is the skeleton, Merlot is the flesh. Cabernet is often more austere, richer in tannins and smells of blackcurrant. Merlot, on the other hand, is rounder, fleshier and has more of a red plum flavour. It is the charming counterpart to the austerity of Cabernet.

Merlot is the perfect "team player". It is often used in cuvées to soften harder grape varieties such as Cabernet Sauvignon or Petit Verdot. It gives the wine fullness, fruit and a faster drinking maturity.