Merlot is Back: 5 Wines You Should Be Drinking Right Now

By Mark Stock Published June 25, 2019

merlot — Tongake Ingkutanonda / Shutterstock

It has been 15 years since Paul Giamatti infamously wrote off Merlot in the beautiful dark comedy Sideways. The varietal took a significant hit shortly thereafter, but it finally seems to be recovering. That’s for good reason, as Merlot is timeless, tasty, and pure Bordeaux royalty.

Merlot has always had a thing for Cabernet Sauvignon. Not only are the two the most planted grapes in the states (not to mention many other wine-producing countries), they also play well together. Bordeaux blends have long revolved around this one-two punch of deep flavors and enticing spices.

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But like any good grape, Merlot shines on its own. It has a signature flavor profile, generally built around dark fruit, cigar-box aromatics, and an intriguing cacao-ness. It’s as approachable as a Billy Crystal movie and a grilled steak’s best friend. It’s a heady evening sipper and a complement to big red pasta dishes like Bolognese.

In short, Merlot has far too much history to be overshadowed. You should probably be drinking more of it. Here are five to try:

Abacela Merlot

Abacela Merlot — Image used with permission by copyright holder

Southern Oregon wine stalwarts Abacela are most famous for their Spanish varieties like Albarino and Tempranillo. But they also make an excellent Merlot, made from estate fruit and showing nice softness despite an ABV of 14.5%. Some years, it even shows a tasty olive-like quality.

Kiona Estate Red Mountain Merlot

Kiona Estate Red Mountain Merlot — Image used with permission by copyright holder

The Red Mountain AVA is built for Merlot, with its hot and arid summer days and cool nights. This is a great example of Merlot’s ability to function like a hall of fame NBA center — with both brute force and the grace of a ballerina.

Château Fongrave Black Merlot

Château Fongrave Black Merlot — Image used with permission by copyright holder

A great example from Merlot headquarters in Bordeaux, France. This one is fruit-driven and surprisingly bright, with the added elegance of a typically Old World ABV (just 12.5% alcohol by volume). Look out for delicious anise flavors beneath the stone fruit and pour it beside some lasagna.

Passaggio Merlot

Passaggio Merlot — Image used with permission by copyright holder

It’s almost impossible not to include at least one California riff on Merlot as the state is renowned for the stuff. Sonoma winery Passaggio makes fine Merlot, backed by big cherry fruit and a persistent and feathery finish. It’s a tasty reminder of the Napa Valley’s prestige and a great gateway wine to help transition from easy-guzzling heavy reds to more nuanced, bigger wines.

Château de Bellevue Lussac Saint-Émilion

Château de Bellevue Lussac Saint-Émilion — Image used with permission by copyright holder

The folks at Kermit Lynch are expert foragers, searching the globe for great, often family-run producers. Château de Bellevue is no exception, and this wine may just shift your stereotypical view of Merlot. Instead of big fruit, this wine shows restraint and earthy, chalky characteristics. If Merlot has a brainy weird uncle who makes every social gathering all the better, it’s probably this wine.

Contributor

Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…

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Liquor, Beer, Wine & Drinks

Food & Drink

You won’t find claret wine in the store, but you’ve probably already had some

A corrupted name with a cool history

Red wine being poured into a glass

Perhaps you’re into period English movies (like, say, anything by Jane Austen). If so, you’ve noticed that when it’s time to break out the good stuff (you know, the bottle from the cellar that needs to be decanted), it’s always a wine called "claret." While I do enjoy the occasional Jane Austen movie, I’ve been a more consistent fan of wine -- but for the life of me, I couldn’t figure out what this claret stuff was, why it was so beloved, and where I could get my hands on it. The short answer is that "claret" is basically British slang for red wines from Bordeaux. The long answer involves ancient Romans, Eleanor of Aquitaine, English corruption of the French language, the Hundred Years’ War, and a dry, brick-red rosé that might not yet be on your radar.

The Romans, great champions of the grape themselves, did bring viticulture to the Bordeaux region -- though, to be honest, they were much more interested in the trading potential of the huge natural harbor located in the Gironde River estuary. Once the empire collapsed, so did those trade routes from the Mediterranean to northern Europe. Ultimately, Bordeaux (along with the rest of southwest France) became part of the large, powerful, and independent duchy of Aquitaine. And this is where our claret wine story begins.
Bordeaux was English for centuries

Food & Drink

Helpful wine terminology so you sound like you know what you’re talking about

Every pursuit has its buzzwords

White wine in a glass

There’s always something to be learned in the vast world of wine. Knowing a bit of the language will keep you from getting lost in translation and potentially buying something you might not like. Plus, you’ll sound informed the next time you’re in a tasting room or perusing a bottle shop, online or in person.
So, while you study up on outstanding regions like Alto Adige and unique styles like white pinot noir, pack this handy term guide with you. The list is a combination of winemaking terminology and the words industry types like to use to describe wines and their very specific styles. It might just expose you to your new favorite bottle or producer.
But first, let's start with wine terminology fundamentals. Someone has poured you a glass of wine, and told you what the varietal is -- maybe it's a malbec or a chardonnay or a blend of different grapes (more on varietals later). What's the first thing you notice? The color -- is the wine butter yellow or brick red? Next comes the nose: What do you smell? Citrus, or perhaps dried cherries?

Now, take your first sip. What's the mouthfeel? Is the wine light or heavy? What other sensations are there besides the taste? If it's a red, there could be tannins, which impart a sandpapery feeling like apple peels or strong black tea. Conversely, white wine's structure usually comes from acidity, which can present like lemon peel or yuzu. Lastly, notice the finish -- does the wine linger on the palate or get out quickly? How do the flavors resolve?
Now that you have a glass in hand, let's get specific

Food & Drink

A beginner’s guide to sweet red wines: Why they’re more exciting than you think

It's not just for red meat anymore

Glass of red wine with fruit and ice on table

When it comes to wine, it's really more about the exceptions than the rules. You could be forgiven for thinking that a glass of red should be robust like a Bordeaux or earthy like a California cab. At any rate, it should be "dry," right? Oh, no, budding wine enthusiast. I'm here to tell you about some red wines that are literally toothsome. It all started when I had my first glass of a fizzy, sweet Lambrusco, along with an Italian dessert pastry featuring dark chocolate and burnt meringue, and life got noticeably better.

Let's start with the basics: What makes a wine sweet? The answer is simple -- the amount of residual sugar left after fermentation. Grapes tend to be sweet, after all, and yeast eats sugar to produce (among other things) alcohol. By stalling the fermentation process (or back sweetening the result), a wine can taste sweet, regardless of whether the grape varietal is red or white. (There's also a thing called "noble rot," scientifically known as botrytis cinerea. Although it's a fungus, it imparts a distinctive sweetness to wines and therefore we love it.) Let's visit the wonderful world of sweet red wine.
Sparkling sweet reds: It's a thing