Merlot
/mɛrˈloʊ/
Merlot /mɛrˈloʊ/ is a major black grape variety from Bordeaux, France, and the red wine made predominantly from it, typically medium- to full-bodied with soft tannins and moderate acidity. It commonly shows flavors of plum, black cherry, and dark berries, often complemented by chocolate, herbal, or earthy notes, and is used both as a varietal wine and as a key component in Bordeaux-style blends.
Examples
- A California red labeled "Merlot" that is made mostly from Merlot grapes (meeting local varietal labeling rules), showing ripe plum, black cherry, and soft, easy-drinking tannins.
- A Right Bank Bordeaux from Pomerol that is predominantly Merlot, blended with Cabernet Franc, known for its velvety texture and complex dark-fruit and earthy flavors.
- A Chilean Central Valley Merlot served by a sommelier to a guest who asks for a smooth, less-tannic red wine to pair with roast chicken and mushrooms.
Etymology
The French term "Merlot" is generally derived from "merle," meaning "blackbird" in French, with the diminutive form "merlot" often interpreted as "little blackbird." Traditional explanations link the name either to the grape’s dark blue-black color, reminiscent of a blackbird’s plumage, or to the fondness of blackbirds for eating ripe Merlot grapes in Bordeaux vineyards. Historical records from the 18th and early 19th centuries mention similar names such as "Merlau" and "Merlot noir" in Bordeaux; over time, "Merlot" became the standardized French name and is now the globally dominant term for this Vitis vinifera cultivar.