MerlotThe velvet charmer that makes Bordeaux blends sing and newcomers fall in love with red wine.

Merlot emerged in the Bordeaux region of France during the 18th century, with its name likely derived from the French word 'merle' (blackbird), perhaps because the birds loved eating the ripe grapes or due to the grape's dark blue-black color. It quickly became the most widely planted grape in Bordeaux, playing a starring role in the legendary wines of Pomerol and Saint-Émilion.

Today, Merlot has conquered the wine world, thriving in regions from California's Napa Valley to Italy's Tuscany, Chile's Central Valley to Australia's Margaret River. It's beloved for its approachability—softer tannins and fruit-forward character make it perfect for both blending (especially with Cabernet Sauvignon) and solo performances. While sometimes dismissed as 'too easy-drinking,' exceptional Merlots like Château Pétrus prove this grape can create some of the world's most sought-after and age-worthy wines.

Merlot seduces with plush, velvety textures and generous fruit flavors. Expect juicy plums, black cherries, and blackberries at the forefront, often accompanied by hints of chocolate, vanilla, and mocha—especially when aged in oak. You might also detect notes of bay leaf, tobacco, and dried herbs in more complex examples.

On the palate, Merlot feels round and supple with softer tannins than Cabernet Sauvignon, making it incredibly food-friendly. It pairs beautifully with roasted chicken, duck, pork tenderloin, mushroom risotto, and medium-aged cheeses. The wine's medium to full body and moderate acidity make it versatile enough for weeknight pasta or special occasion beef Wellington. Serve slightly below room temperature (60-65°F) to enhance its elegant fruit character.