Merlot |
| Newstime：2009-09-01 04:01:19 Befrom： Writer： |
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Merlot origin from St-Emilion and Pomerol, Bordeaux. Merlot wines tend to soft, lower in tannins,round , lush, silky texture and fruity. Some of the fruit notes commonly associated with Merlot include blackberry, bluebeery,blackcurrant, and plum.Excellent Producing Regions | | Country | Region | Specific region | | France | Bordeaux | Saint Emillion | | Pomerol |
Flavors of Merlot | | Sappy | Blackcurrant | Violet | | Beetroot | Bramble | Earthy | | Herbal | Cherry | Fruitcake | | Sage | Mulberry | Mint | | Anise | Plum | Perfumed | | Black olive | Raspberry | Spice | | Blackberry | Strawberry | Tobacco |
The characteristics of wines made from Merlot | | Good maturity | Ripe plum or plum raisin flavor. | | Bad maturity | Smell of grass. | | Under-ripe or over-ripe | Green pepper or green olive flavor. | | Large production | Thin. | | Low production | Quality well. |
Food match | | Light bodied Merlots | Shellfish like prawns or scallops, especially if wrapped in a protein-rich food such as bacon or prosciutto. | | Softer, fruitier Merlots | (particularly those with higher acidity from cooler climate regions like Washington State and Northeastern Italy) Dishes like salmon, mushroom based dishes and greens like chard and radicchio. | | Cabernet-like Merlots | Grilled and charred meats. | | Cheese | Swiss ,Gruyere, Monterey Jack, Muenster, Brick, Aged Asiago, Parmensan. | | Don’ts | Strong and blue veined cheeses,spicy food, desserts. |
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