Merlot is a very well known grape in the wine world and this is largely due to its role as a key blending buddy in wines from Bordeaux in France. However, the reputation that it has gained for producing some of the most prestigious and expensive wines on the planet (such as Margaux and Paulliac), arguably has overshadowed its use elsewhere. In this article, we demonstrate that Merlot is more than just a great blending partner and that it also has a really important role in its own right.
Blending Buddy
Merlot is one of the three key grapes along with Cabernet Franc and Cabernet Sauvignon used to make the world famous and highly sought after wines from Bordeaux. Merlot’s role is vitally important as it is used to soften and balance the, sometimes, harsh properties of the other two grapes. The degree to which the Merlot is used varies according to the location in which it is grown. However, Merlot is typically the dominant grape in wines from the right bank of Bordeaux, east of the
Gironde and Dordogne rivers.
But it is not just Bordeaux where Merlot’s talents are evident. Following in the footsteps of the French, winemakers from a number of other countries, particularly those in the New World, have been experimenting with Bordeaux alternatives more recently and to great success. Chile, South Africa, Argentina, Australia and California have all been producing Merlot-Cabernet Sauvignon blends and often at a fraction of the price of their Bordeaux counterparts.
While it might be its favourite blending buddy, Merlot is not always used with Cabernet Sauvignon however. In Italy, Merlot is sometimes used to blend with Sangiovese to make a tasty alternative to a Cabernet Sauvignon-Merlot blend, while in Hungary it is used to blend with three Hungarian grapes to make
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