Merlot
red · Medium intensity · Medium body
Sensory Profile
Appearance
Nose · Medium
Palate
Structure
Medium
Body
Medium
Acidity
Medium
Tannin
Dry
Sweetness
Medium
Alcohol
Medium
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Fermented in stainless steel or concrete at 25-28°C; shorter maceration than Cabernet (10-21 days) due to thinner skins; punchdowns preferred for gentler extraction
Oak
12-18 months in French oak barriques, 30-80% new for premium; some Napa producers use 100% new French oak
Key Tells
- •Soft, fruit-wrapped tannins (sticky/clayey texture) vs Cab Sav's angular, linear tannins
- •Plum and black cherry dominant — lacks Cab Sav's blackcurrant (cassis) signature
- •No 'hole in the mid-palate' — rich fruit fills the middle, unlike Cab Sav's structural gap
- •Orange/brick rim visible even in youth — Cab Sav holds deeper purple rim longer
- •Less herbaceous than Cabernet Franc; rounder and fleshier
- •Medium body vs Cab Sav's full body; medium-to-full in warm climates
Often Confused With
Food Pairings
Roast veal or filet mignon — medium tannin complements tender meat
Duck confit — acidity cuts through duck fat; plum echoes richness
Mushroom risotto — earthy tertiaries harmonize with umami
Rack of lamb with root vegetables — classic Right Bank pairing
Modern
Serving