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Red Wine: MerlotIn the past few years, however, the Merlot grape has made the transition from being an assistant to Cabernet Sauvignon in blended wines to being a star in its own right. Consequently, it has become a somewhat overrated and misunderstood varietal. How did this happen?
When the word went forth from the medical journals that red wine was good for your heart. The
resulting boon in red wine sales escalated. The wine drinking public, already hooked on white
Zinfandel and Chardonnay, switched to red wine. Non- wine drinkers, perhaps mindful of an
unpleasant experience with dry, tannic, red wine, wanted a soft, supple, drinkable red wine.
These consumers turned to Merlot, due to its reputation for low acid and its softness.
What are the characteristics of a good Merlot? Look for rich, plum-like fruit, almost jammy in its concentration, and low levels of acid and tannin. Merlot does not get particularly complex; yet because of its soft tannin and gentle acidity profile, its pleasing fruit flavors are more accessible than those on sturdier reds. The soft tannin also makes Merlot an enjoyable match with a broad variety of foods. Even seafood, especially from the grill, can be a lovely pairing with Merlot’s unobtrusive flavors. Its somewhat bland personality allows Merlot to fit nicely with all types of well-seasoned ethnic dishes. |
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