November 28, 2014
Although I’m personally drawn to white wines (the red wines leave those weird lip stains), this week we’ll venture into the classy world of Merlot. And when I say classy, I speak of the bottles you have to buy of Merlot - not the Franzia boxed shit we all play Slap the Bag with.
Sooo obviously the Merlot grape = Merlot wine, but it also makes lots of other wines. Originating in France (duh), the Merlot grape is a blending partner to Cabernet Sauvignon and Cab Franc. Two thirds of all Merlot grapes are grown in France. The rest are kinda spread out in Italy, California, etc.
There are several “styles” of Merlot, but they mostly depend on where the Merlot is grown. All Merlots have a red fruit plus soft finish plus easy tannin thing going on, but depending on where it came from, your Merlot should have like, certain characteristics. So for instance:
Lucky for you, Merlot is pretty easy to pair with food (even though betches don’t eat) depending on where it’s been grown/bottled.
Don’t pair this shit with spicy food, though, as the capsaicin (the chemical that makes spicy food spicy) can bring out the bitterness of the alcohol and make it like, gross. Also, don’t pair with fish or leafy green veggies like kale because it’ll overpower it and be super gag-inducing.
Congrats on learning a red wine that you can probs use to make sangria or interesting alcohol-punch.