Merlot or Merlot noir is the second most cultivated red grape variety after Cabernet Sauvignon
Image gallery: Merlot
Merlot, a cross between the nearly extinct Magdeleine Noire des Charentes grape variety and Cabernet franc, was mentioned for the first time in the 14th century in the French wine region of Bordeaux. In 1784, it was called Merlot for the first time, the name refers to the blackbird (French: merle) and indicates its preference for Merlot grapes or the black-blue colour of the berries. Today the red wine variety is often a component of cuvèes. The grape ripens relatively early and has a high yield: The dark berries are small to medium-sized.
The vine requires a Mediterranean climate and a loamy or chalky sand soil. After the fermentation, also the Merlot wines are stored for several months in wooden barrels. This results in a full-bodied garnet or ruby-red wine with a dry, spicy taste and a very strong and enjoyable flavour of red wild berries, liquorice and mint. It is famous for its aromas of grass and Virginia creeper. Merlot goes particularly well with meat, game, roast and spicy cheeses.
Serving temperature: 18 to 20 degrees C
