06/29/07 Merlot

Welcome to Vine to Wine, this is your host Linda Moran. On today's program we will take a look at a wine that used to be one of the most well-liked wines in America, Merlot. Recently after teaching quite a few consumer wine classes I have realized that Merlot has suffered more than I had thought from that idiot in sideways. It has reached the point that many of you won't even try it. Shame on you! Merlot most often produces a scented, somewhat soft and fruity wine. Those soft supple characteristics make Merlot a great wine to blend with Cabernet Sauvignon; as it softens the more assertive characteristics of the Cabernet. Since Merlot lacks early tannic harshness, blending it allows the Cabernet Sauvignon to develop faster and shortens the necessary aging time. Provided Merlot vines are planted in a place that allows slow ripening, and the acid levels are kept up, the grapes will produce wines that are very good on their. And an area particularly well suited for planting Merlot with its long warm days and cool nights is the Columbia basin of Washington state. The wines have considerable substance and provide a reasonably serious red wine. I find that in general I enjoy Merlot with foods such as hearty cheeses, roasted poultry and dishes with lots of lentils involved in them. The Merlot grape is made in so many different styles from many different regions. I recommend giving Merlot another chance. I mean do you really want to be known as someone who takes the advice of a looser who steals money from his mother's purse? I doubt it and thanks for joining me on today's Vine to Wine.