Merlot: The Misunderstood Grape That Deserves Your Attention

Merlot has an image problem.

Thanks to the 2004 film “Sideways,” where the main character famously declares, “I am NOT drinking any f***ing Merlot!”, this noble grape became unfairly maligned. Sales plummeted. Wine drinkers avoided it. Merlot became synonymous with “boring,” “unsophisticated,” or “cheap.” 🔍 (Ironically, the character Miles, in his iconic moment, threatens to leave a restaurant if anyone orders Merlot. This highlights his wine snobbery as his prized wine at the end, Château Cheval Blanc, is a Merlot-based blend – a legendary wine from Saint-Émilion).

Here’s the truth that needs to be said loud and clear: Merlot is one of the world’s truly great wine grapes. When grown in the right place by skilled winemakers, it produces wines of extraordinary elegance, complexity, and aging potential.

If you’ve been avoiding Merlot red wine because of a movie (and missed the irony), or if you’ve only tried inexpensive, over-oaked versions from hot climates, this post is your invitation to give Merlot another chance.

Today, we’re exploring what makes Merlot special, why it thrives on Bordeaux’s Right Bank, how it expresses itself around the world, the ironic truth behind “Sideways,” and why this grape absolutely deserves a place in your glass.

Let’s redeem Merlot together.

Merlot Characteristics: What Makes This Grape Special

Merlot is the world’s second-most planted red wine grape (after Cabernet Sauvignon), and for very good reasons. Let’s talk about what makes it remarkable.

Flavor Profile:

Primary flavors:

Plum (red and black)
Black cherry
Raspberry
Blackberry

Secondary flavors (from oak aging and winemaking):

Chocolate
Mocha
Coffee
Vanilla
Toast

Tertiary flavors (from bottle aging):

Tobacco
Leather
Dried fruit
Earth and forest floor
Truffle (in exceptional aged examples)

Texture & Structure:

Tannins: Soft, velvety, round, approachable—much softer than Cabernet Sauvignon
Acidity: Medium to medium-high (refreshing without being sharp or tart)
Body: Medium to full, depending on climate and winemaking choices
Alcohol: Typically 13-14.5% (moderate and balanced)

Why winemakers love Merlot:

✅ Earlier ripening: Merlot ripens 1-2 weeks before Cabernet Sauvignon, crucial in regions with unpredictable autumn weather
✅ Versatile across terroirs: Grows successfully in many climates and soil types
✅ Perfect blending partner: Softens more tannic grapes like Cabernet Sauvignon
✅ Consistent producer: Reliable yields without sacrificing quality

Why wine drinkers should love Merlot:

✅ Approachable young: You don’t need to wait decades to enjoy it
✅ Food-versatile: Soft tannins work with more dishes than Cabernet
✅ Affordable: Great quality at every price point ($10-$150+)
✅ Age-worthy: Top examples age beautifully for 20-40+ years
✅ Accessible flavor profile: Plush fruit is easier to appreciate than austere, tannic wines

Merlot is a wine lover’s grape—generous, approachable, delicious, and capable of profound complexity.

Vineyards of Saint Emilion, Bordeaux Vineyards in France on a sunny day

Merlot on the Right Bank: The Benchmark

Right Bank Bordeaux—particularly Pomerol and Saint-Émilion—is where Merlot reaches its absolute pinnacle. If you want to understand what this grape can achieve, you must taste it from here.

Why Right Bank is Merlot’s ideal home:

Clay soils = Merlot magic Merlot thrives in clay. Clay soils:

Retain water (Merlot needs consistent moisture to ripen properly)
Stay cooler than gravel (prevents over-ripening and preserves acidity)
Produce concentrated, complex fruit with beautiful structure

Compare this to the Left Bank’s gravel soils, which are perfect for late-ripening Cabernet Sauvignon but too hot and dry for Merlot.

Maritime climate + clay terroir = perfect ripening Bordeaux’s maritime climate (moderate temperatures, autumn rain risk) suits Merlot’s earlier ripening window. The grapes are typically harvested in mid-September, before weather becomes unreliable.

Centuries of winemaking mastery Right Bank winemakers have been perfecting Merlot-based blends for generations. They know exactly when to harvest, how long to age in oak, and how to blend with Cabernet Franc for optimal balance.

The Right Bank Merlot Style:

Pomerol: Ultra-concentrated, velvety, opulent, “hedonistic”

Think: liquid silk
Flavors: Ripe plum, chocolate, truffle, mocha
Texture: Unbelievably smooth and luxurious

Saint-Émilion: Elegant, aromatic, structured

Think: refined grace
Flavors: Red and black fruit, violets, tobacco, earth
Texture: Silky with more backbone (thanks to Cabernet Franc in the blend)

What you’ll taste in Right Bank Merlot:

Plush, ripe dark fruit (plum, black cherry, blackberry)
Chocolate and mocha notes from French oak aging
Velvety, round tannins (soft and approachable)
Earthy undertones (forest floor, truffle, leather in aged wines)
Beautiful balance between fruit, structure, and elegance

Examples of legendary Right Bank Merlot:

Pétrus (100% Merlot, Pomerol) – $3,000-5,000+ per bottle
Le Pin (90%+ Merlot, Pomerol) – $2,000-4,000+
Château Cheval Blanc (Saint-Émilion, ~50% Merlot + Cabernet Franc) – $400-1,000+

Affordable Right Bank Merlot to explore: [LEAVE BLANK – YOU FILL IN WITH LALANDE-DE-POMEROL, CASTILLON, FRONSAC RECOMMENDATIONS]

The “Sideways Effect”: What Happened and The Ironic Truth

In 2004, the film “Sideways” featured a wine-snob character named Miles who passionately loved Pinot Noir and absolutely refused to drink Merlot. The movie became a cultural phenomenon, and its impact on the wine industry was immediate and significant.

What happened after “Sideways”:

Merlot sales dropped 2-5% in the year following the film’s release
Restaurants reported customers specifically refusing Merlot
Some wineries in California ripped out Merlot vines
Pinot Noir sales surged 16%+
“I’m not drinking any Merlot!” became a wine culture punchline

The IRONIC truth:

The character Miles, who so loudly proclaimed his hatred of Merlot, has one moment of vulnerability in the film where he reveals his most prized wine—the bottle he’s been saving for a special occasion.

That wine? 1961 Château Cheval Blanc.

Château Cheval Blanc is a Saint-Émilion Grand Cru Classé from Bordeaux’s Right Bank. The 1961 vintage was approximately 50% Merlot.

Miles was drinking—and treasuring—Merlot without realizing it.

The real problem wasn’t Merlot. It was bad winemaking.

📘 📖 Here’s what actually caused Merlot’s poor reputation in the 1990s and early 2000s:

Overplanting in wrong regions: California planted massive amounts of Merlot in hot regions (Central Valley, inland areas) where the grape over-ripens, loses acidity, and produces flabby, jammy wines.

Over-extraction and over-oaking: Producers tried to make Merlot “bigger” and more like Cabernet Sauvignon by over-extracting tannins and aging in heavy toast American oak. The results were coarse, unbalanced wines.

Bulk production: The market flooded with cheap, mass-produced Merlot ($8-12 bottles) from industrial vineyards. Quality suffered dramatically in pursuit of volume.

The truth: Great Merlot from appropriate terroir (Right Bank Bordeaux, cool-climate Washington, select Napa sites) is extraordinary. Bad Merlot from hot climates with poor winemaking is, well, bad—just like any grape would be under those conditions.

“Sideways” didn’t ruin Merlot. Bad winemaking gave Merlot a bad reputation, and “Sideways” amplified it. The grape itself is innocent.

Merlot Around the World: Regional Styles

Merlot is grown globally, and each region expresses it differently based on climate, soil, and winemaking philosophy.

Right Bank Bordeaux (France) – The Benchmark:

Style: Elegant, structured, complex, age-worthy
Character: Earthy, refined, balanced fruit and terroir expression
Alcohol: Typically 13-14%
Price: $25-$5,000+
Food pairing: Duck, mushrooms, lamb, aged cheese

Napa Valley & Sonoma (California, USA):

Style: Ripe, fruit-forward, full-bodied, opulent
Character: Ripe plum, chocolate, generous oak, lush texture
Alcohol: 14-15.5% (ripe, warm climate expression)
Price: $20-$150+
Best from: Cooler sites like Carneros, Oakville, Stags Leap District
Food pairing: Grilled steak, BBQ, rich pasta dishes

Washington State (USA) – Rising Star:

Style: Balanced between Bordeaux elegance and California ripeness
Character: Bright red and black fruit, good acidity, structured, excellent value
Alcohol: 13.5-14.5%
Price: $15-$60+
Regions: Columbia Valley, Walla Walla, Red Mountain
Food pairing: Roasted meats, mushrooms, pork, versatile with food

Chile – Value King:

Style: Fruit-forward, soft, approachable, great everyday drinking
Character: Juicy plum, chocolate, smooth tannins, easy-drinking
Alcohol: 13.5-14%
Price: $10-$40+ (incredible quality-to-price ratio)
Regions: Colchagua Valley, Maipo Valley
Food pairing: Tacos, burgers, pizza, casual dining

Tuscany (Italy) – Super Tuscan Star:

Use: Blending grape with Sangiovese in Super Tuscan wines
Famous wines: Masseto (100% Merlot, $500-1,000+), Ornellaia (Merlot-based blend)
Style: Elegant, structured, Mediterranean character with ripe fruit
Character: Dark fruit, earth, herbs, refined tannins

Australia:

Style: Ripe, jammy, soft, approachable, fruit-driven
Character: Big plum and chocolate, smooth texture, generous
Alcohol: 14-15%
Price: $10-$50+

South Africa:

Style: Elegant, structured, Old World-inspired but with ripe fruit
Character: Bright fruit, earthy notes, balanced acidity
Price: $12-$40+

The pattern: Cool climates produce elegant, structured, Bordeaux-style Merlot. Warm climates produce ripe, fruit-forward, opulent, New World-style Merlot. Neither is wrong—they’re different expressions of the same noble grape.

How to Choose Great Merlot (Price Tiers & Your Guide)

Entry Level ($10-20): Discovering Merlot

What to look for:

Chilean Merlot from Colchagua or Maipo Valley
Washington State Columbia Valley Merlot
Basic Bordeaux or Bordeaux Supérieur
South African Stellenbosch Merlot

What you’ll get:

Fruit-forward, approachable, soft tannins
Weeknight-friendly wines
Introduction to Merlot’s plush character

Mid-Range ($20-50): Understanding Quality

What to look for:

Napa/Sonoma Merlot from good producers
Washington State from Walla Walla or Red Mountain
Lalande-de-Pomerol or Fronsac (Right Bank Bordeaux)
Chilean premium estates

What you’ll get:

Complexity, structure, balance
Aging potential (3-7 years)
Understanding of regional styles

Premium ($50-150): Experiencing Excellence

What to look for:

Saint-Émilion Grand Cru
Quality Pomerol
Top Napa Merlot estates (Duckhorn, Pahlmeyer, Pride)
Washington State cult producers

What you’ll get:

Benchmark quality, cellar-worthy
Educational wine experiences
Understanding why Merlot is a noble grape

Splurge ($150+): The Pinnacle

What to look for:

Top Pomerol (Pétrus, Le Pin, Lafleur)
Saint-Émilion First Growths (Cheval Blanc, Ausone)
Masseto (Tuscany)
Cult Napa Merlots

What you’ll get:

Once-in-a-lifetime expressions
Investment-grade wines
Understanding Merlot’s full potential

Pro Tips for Buying Merlot:

✅ Avoid the trap: Skip cheap ($8-10) California Merlot from hot regions (Central Valley). This is what gave Merlot its bad reputation.

✅ Seek cool climates: Right Bank Bordeaux, Washington State, cooler Napa sites (Carneros, Oakville), Chilean coastal regions.

✅ Look for blends: Merlot-dominant blends (70%+ Merlot with Cabernet Franc or Cabernet Sauvignon) often show better balance than 100% Merlot.

✅ Great vintages (Bordeaux): 2015, 2016, 2018, 2019, 2020 are excellent recent vintages for Right Bank.

✅ Age consideration: Most Merlot is delicious at 3-7 years. Top Right Bank examples can age 20-40+ years.

What to Pair with Merlot

Merlot’s soft tannins and fruit-forward character make it incredibly food-versatile—more so than tannic Cabernet Sauvignon.

Perfect Pairings:

🦆 Duck (confit, magret, roasted): The classic Right Bank pairing. Rich, gamey duck matches Merlot’s plush fruit. The wine’s structure cuts through fat while the soft tannins don’t overpower the meat.

🐖 Pork (roasted, tenderloin, chops, pulled pork): Medium-bodied pork is Merlot’s best friend. The meat’s mild sweetness complements the wine’s fruit, and the texture pairing is perfect.

🍄 Mushroom dishes (risotto, pasta, grilled portobellos): Earthy mushrooms echo Merlot’s earthy notes, especially in aged wines. Mushroom risotto with Merlot is heavenly.

🧀 Soft cheeses (Brie, Camembert, triple cream, aged Gouda): Creamy cheeses love Merlot’s soft tannins. The fat in cheese makes the wine taste even more luxurious. (Deep dive on this Thursday!)

🍗 Chicken thighs or duck legs (braised, roasted): Richer poultry has enough character to match Merlot merlot without being overwhelmed.

🍝 Pasta with meat sauce (Bolognese, ragu, lasagna): Tomato-based meat sauces pair beautifully with Merlot’s fruit and soft tannins.

🍕 Pizza with mushrooms, sausage, or caramelized onions: Yes! Merlot is casual enough for pizza night.

🍔 Burgers with cheese and caramelized onions: Especially with aged cheddar or Gruyère.

Why Merlot is so food-friendly:

Soft tannins don’t clash with delicate foods
Fruit-forward character complements savory dishes
Medium body works with a wide range of proteins
Good acidity cuts through richness
Actually, one of the few red wines that can work with milk chocolate – all the others require dark 🍫

Thursday’s post: We’re diving deep into cheese and Merlot pairing with specific recommendations!

Conclusion: It’s Time to Bring Merlot Back

If you’ve been avoiding Merlot because of “Sideways,” or if you tried cheap Merlot once and dismissed the grape, I’m asking you to give it another chance—a fair chance.

Seek out:

A Right Bank Bordeaux (Lalande-de-Pomerol is affordable and excellent)
A Washington State Merlot from Columbia Valley or Walla Walla
A Chilean Merlot from Colchagua Valley

Taste it with the 5 S’s (from Week 1). Notice the soft, velvety texture. The plush dark fruit. The chocolate notes. The food-friendly character.

This is what Merlot can be when grown in the right place by skilled winemakers.

Merlot isn’t boring. Merlot isn’t unsophisticated. Merlot is one of the world’s great grapes that happens to be approachable, versatile, and delicious—qualities that should be celebrated, not dismissed.

It’s time to redeem Merlot. It’s time to bring this noble grape back to our tables and our cellars.

Who’s with me? 🍷

👉 Share your Merlot experiences in our free community, “Expand Your Palate: One Sip at a Time.” Have you been avoiding it? Ready to give it another try? What’s your favorite Merlot discovery?