Wine Appreciation: Merlot
 S-s-s-smooth!
Is there any better word to describe Merlot?
This wonderful red does not sacrifice flavor (don't worry,
there's plenty to go on with) as soon as it hits the palate.
Ah, but the finish! Smooth as silk.
Merlot is the ideal wine for the committed white drinker
to sample as an entrée, a seducer, if you will, into
the rich and exciting world of reds.
Merlot is one of those wines that has come in fashion over
the past decade, especially in the US. In the late 1980s,
the Merlot grape was still being used more as a softener additive
for Cabernet.
New Zealand caught on to the American Merlot rush and it
was translated in the 1990s to Australia. Young people are
catching on to it quickly. It thrives in the cooler climate
and ripens beautifully - easier than, say, the Cabernet grape.
Features of Merlot are:
The taste/aroma is predominantly fruity and peppery - berries
such as blackberry, blackcurrant, raspberry and also plum
- with a delightful, silky feel.
The beauty of Merlot is that it's a lovely wine to drink now
- but does not require lengthy periods of storage to come
of age.
Perfect to enjoy with red meat, such as steak, roast lamb,
kangaroo, and other game. But no one will look away in disgust
if you care to savour it with a good white meat or platter
of fish.
Regions: Merlot is springing up everywhere, but is
having exceptional success in the cooler zones of the Australian
industry, such as the Adelaide Hills and south-east Australia,
and in the warmer areas such as the Hunter Valley.
Labels to look for include Lindemans Bin 40 Merlot, Cullens
Cabernet Merlot Reserve, Tempus Two Reserve Cabernet Merlot,
Henschke's Abbot's Prayer, McGuigan Cabernet Merlot, Montana
Cabernet Merlot.
Smooth, right to the finish.
For a full list of Merlot wines tasted by our Wine Connoisseur uncork it here
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