Varietal Guide
Merlot
Reviewed by Morgan Dannels, Head Sommelier · Last updated May 14, 2026
Sip Tip
Merlot is the most widely planted red grape variety in Bordeaux, where it forms the backbone of the famous right-bank wines of Pomerol and Saint-Émilion, even though it's often overshadowed in reputation by its blending partner, Cabernet Sauvignon.
Merlot is the approachable red, with gentler tannins than Cabernet Sauvignon and more body than Pinot Noir. That lower tannin is the defining difference. You get medium body, medium acidity, and a fruit character that shifts from strawberry and red plum in cooler regions to blackberry and darker plum notes where the climate runs hotter. When aged in oak barrels, you'll pick up vanilla on the nose.
Few grapes cover as broad a spectrum from everyday bottles to collectible wines. Chile and northern Italy produce easygoing, fruit-forward bottles at accessible prices. Bordeaux's Right Bank, particularly Pomerol and Saint-Émilion, makes some of the world's most celebrated wines. Pétrus is 100% Merlot and ranks among the world's most expensive wines. That spread explains why recommendations matter.
What does Merlot taste like?
Lighter expressions lean toward strawberry and red plum. Warmer growing regions push the fruit darker: blackberry, black plum, sometimes black cherry. Time in barrel can introduce vanilla aromatics. The texture is more supple and less angular than Cabernet Sauvignon, thanks to medium, softer-textured tannins. Acidity stays moderate, and the body ranges from medium to full; alcohol typically runs in the mid-teens. In premium expressions, aged bottles can develop woody, tobacco-like complexity. Overripe examples from warmer zones sometimes veer into dried-fruit and cocoa territory.
What food pairs with Merlot?
The moderate tannin and weight mean Merlot pairs better with pork than Cabernet does. Think roast pork, pasta dressed with a meaty ragù, grilled chicken thighs, or a wedge of semi-firm cheese. That supple texture handles tomato sauces without clashing. Burgers, a slice of pizza, braised lamb, or anything earthy with mushrooms all work.
- •Steer clear of delicate fish, where even moderate tannin creates friction.
- •Skip intensely rich braises too; bolder flavours will overwhelm the wine.
- •Reach for Merlot when the meal calls for red but doesn't need Cabernet's tannic structure.
How to serve Merlot
- 1.For everyday drinking, look to Chile; for premium bottles, choose Bordeaux blends.
- 2.Basic Bordeaux AOC Merlot is early-drinking; Saint-Émilion Grand Cru and Pomerol age for years and develop cedar and tobacco.
- 3.Some old Chilean plantings labeled Merlot are actually Carménère, you'll taste intense colour and spiced black fruit if that's the case.
- 4.Washington State Merlot is among the most reliable high-quality expressions in the New World, deep colour, ripe fruit, firm acid.
- 5.Northern Italian Merlot is often bland and light-bodied, stick to Chile or California if you want soft fruit at the value tier.