Merlot

This smooth, juicy red, known for its plum flavours, is far too often underestimated. Romain Bourger, head sommelier at The Vineyard, picks his four favourite merlots.

The Grape

As the second most planted red variety after cabernet sauvignon, it has a bit of a bad reputation for making bulk or overly ripe wines – but it’s worth remembering this is the grape behind the wines of Pétrus and Château Le Pin. Capable of greatness, it thrives in Pomerol in the Bordelais region of France, making world class wines. It delivers some fantastic everyday bottles, too.

The Taste

It can be juicy, packed with notes of plum, damson and violet for easy drinking. But it can also have complex notes of mocha, leather and, when aged, black truffle. The tannins are velvety and it tends to have a very silky texture on the palate.

The Pairings

As a medium to full-bodied red wine, merlot pairs well with meat in general and is especially good with game such as pheasant, goose, venison and wild boar. When aged, it can be superb with mushroom-based dishes, and New World wines can also work with sweet and salty food. Try adding a splash to cherry or plum compote to serve as a condiment for a meaty dish.

The Vines

It’s found all over the world, but home is Bordeaux, especially Pomerol. In some regions, such as Médoc, it’s blended with cabernet sauvignon to soften the harder tannins. Some great merlots also hail from California, Chile, South Africa and Australia.