A velvety flavour and a rich heritage: the world celebrates International Merlot Day

Every year on 7 November, lovers of food and wine, sommeliers and winemakers around the world celebrate International Merlot Day. This celebration was established to honour one of the most popular, versatile and widespread red grape varieties in the history of global winemaking.

The name of the variety derives from the French word merle (‘blackbird’), which refers to the deep, dark blue-black colour of the ripe grapes and these birds’ fondness for the juicy harvest.

Merlot grapes on the vine.

Photo: Wikipedia

History of origin and geographical distribution

The first written references to Merlot date back to the late 18th century in the Bordeaux region (France), where this variety was traditionally used both in single-varietal wines and in blends to soften the structure of the more robust and tannic Cabernet Sauvignon. Genetic studies have shown that Merlot is a ‘descendant’ of the ancient Cabernet Franc variety.

Thanks to its adaptability and early ripening, Merlot grapes are successfully grown in many parts of the world:

Classic French style (Cool climate)

Wines from Bordeaux are characterised by their elegance, high acidity, notes of fresh black berries and tobacco leaves, and pronounced minerality.

New World Style (Warm climate)

In California, Chile, Australia and Argentina, Merlot takes on a fruitier, full-bodied character with rich aromas of ripe plums, blackberries and sweet spices.

Flavour profile and culinary pairings

Merlot is prized for its soft, silky texture and rounded tannins, making it an excellent choice for both seasoned connoisseurs and those new to the world of red wines. A typical bouquet is dominated by notes of ripe cherries, plums, chocolate, vanilla (when aged in oak barrels) and cedar.

Sommeliers recommend serving Merlot at a temperature of 16–18 °C. Thanks to its balanced acidity and moderate tannins, it pairs beautifully with a wide range of dishes: roast duck, roast lamb, stewed vegetables, mushroom risotto and mature semi-hard cheeses.

Read more news on GreenPost.