Why Merlot is a Cheese Plate’s Best Friend

Why Merlot is a Cheese Plate’s Best Friend

by | Jan 22, 2026 | Bordeaux, Cheese Tastings, Expand Your Palate, Merlot

Happy Thursday! 🧀🍷

If there’s one wine that deserves recognition as the ultimate cheese pairing companion, it’s Merlot—specifically, Merlot-based wines from Bordeaux’s Right Bank.

While everyone’s talking about Champagne with Brie or Port with Stilton (both excellent, don’t get me wrong), Merlot quietly sits in the background being the most versatile, forgiving, and downright delicious cheese-pairing wine you can open.

This week, as we explore Right Bank Bordeaux and Merlot, I want to show you why these wines and cheese are made for each other—and how to create perfect pairings at home.

Let me break it down.

What Makes Merlot Perfect for Cheese?

Right Bank Bordeaux wines—particularly those from Pomerol and Saint-Émilion—are Merlot-dominant, meaning they’re softer, more approachable, and fruit-forward compared to the structured, tannic Cabernet Sauvignon-dominant wines of the Left Bank.

This makes them incredibly versatile with cheese.

Why Merlot Loves Cheese:

Merlot’s characteristics make it a cheese-pairing dream:

✨ Softer tannins don’t overpower delicate cheeses (unlike Cabernet Sauvignon’s firm tannins)
 ✨ Plush, fruity character (plum, cherry, chocolate) complements creamy textures beautifully
 ✨ Medium body works with both soft and semi-hard cheeses without overwhelming them
 ✨ Lower acidity than Cabernet means it’s more forgiving with rich, fatty cheeses

Basically, Merlot is the wine equivalent of a cheese plate’s best friend.

And when you choose Right Bank Bordeaux specifically, you’re getting:

  • Complex, terroir-driven wines
  • Age-worthy bottles that evolve beautifully
  • Elegant structure that enhances rather than dominates
  • A range of styles from approachable to sophisticated

Now let’s talk about which cheeses work best with which wines.

Perfect Pairings: Right Bank Wines & Cheese

For Soft, Creamy Cheeses (Brie, Camembert, Triple Cream, Brillat-Savarin)

Various soft cheeses with walnuts and rosemary.

Pair with: Younger, fruit-forward Right Bank wines—think basic Saint-Émilion, Lalande-de-Pomerol, or Castillon Côtes de Bordeaux.

Why it works:
 The wine’s soft tannins won’t clash with the creamy, buttery texture of the cheese. Instead, the fruit notes enhance the richness, and the cheese’s fat makes the wine taste even more luxurious.

Try this: A ripe, room-temperature Brie with a 3-5 year old Lalande-de-Pomerol—pure indulgence.

What to notice:
 How the wine’s plum and cherry notes play against the buttery, mushroomy flavors of the cheese. How the wine becomes silkier, more velvety with each bite. This is texture matching at its finest.

For Semi-Soft Cheeses (Gouda, Havarti, Fontina, Taleggio)

Pair with: Saint-Émilion Grand Cru with 5-10 years of age.

Why it works:
 The wine’s structure matches the cheese’s density, while the earthy, developed notes in both create a harmonious pairing.

Try this: Aged Gouda (18-24 months) with its caramel and butterscotch notes pairs gorgeously with Merlot’s chocolate and mocha characteristics—it’s like dessert and dinner in one bite.

What to notice:
 How both the wine and cheese have developed beyond simple flavors into something more complex. The sweetness in the aged Gouda echoes the wine’s fruit concentration. The nutty undertones in both create layers that keep revealing themselves.

For Aged, Nutty Cheeses (Aged Gouda, Comté, Gruyère, Aged Manchego)

An assortment of hard cheeses in a pyramid

Pair with: Older Pomerol (10+ years) or premium Saint-Émilion Grand Cru Classé with some age.

Why it works:
 The wine’s developed tertiary flavors (leather, tobacco, forest floor, truffle) echo the nutty, complex, crystalline notes in aged cheeses. Both the wine and cheese have evolved beyond primary flavors into something more sophisticated.

This is where Merlot truly shows its depth—the interplay of aged cheese and aged wine creates layers of flavor that keep unfolding with each bite and sip.

Try this: A 15-year-old Pomerol with 3-year aged Comté. Close your eyes and notice how many different flavors emerge.

What to notice:
 The crystalline crunch in the aged cheese. The tertiary notes in the wine—earthy, complex, evolved. How neither overpowers the other; instead, they dance together. This is what “elevated” pairing really means.

For Blue Cheese (Roquefort, Gorgonzola, Stilton, Cabrales)

a variety of the most traditional blue cheese

Pair with: A rich, concentrated Right Bank Merlot (if you’re feeling adventurous).

The traditional pairing: Blue cheese is classically paired with sweet wines—Sauternes, Port, late-harvest Riesling. And those pairings are always winners.

But here’s the thing: A ripe, fruit-forward Right Bank wine with soft tannins and good concentration can absolutely work if you choose the right style.

Why it can work:
 The key is choosing a wine with enough fruit intensity and body to stand up to the cheese without the tannins fighting the salt. The wine’s plush texture and fruit-forward character can complement the creamy, pungent richness of blue cheese.

Try this: A well-made Pomerol with Roquefort for a bold French regional pairing. Serve the cheese at room temperature, let it breathe, and pair with a wine that has some age (7-10 years) for developed complexity.

Note: If you prefer the classic sweet wine + blue cheese pairing, stick with that! It’s classic for a reason. This is just an alternative if you want to explore.

For Fresh Goat Cheese (Chèvre)

Fresh goat cheese on a slate topped with rosemaryPair with: This is trickier with Merlot (and honestly, I’m not going to pretend otherwise).

The reality:
 The tangy acidity of fresh goat cheese typically calls for Sauvignon Blanc or other crisp white wines. That’s the classic pairing, and it works brilliantly.

But if you’re committed to red wine:
 Choose a lighter-bodied Right Bank wine from a cooler vintage, and serve the cheese at room temperature with herbs (thyme, rosemary) or a drizzle of honey to bridge the flavors.

Try this: A basic Bordeaux Rouge or Côtes de Castillon with fresh chèvre topped with herbs and honey.

What to notice:
 This pairing requires more work than the others. The wine and cheese don’t naturally complement each other the way Brie and Merlot do. Sometimes the classic pairing (Sauvignon Blanc) exists for a reason.

The lesson: Not every pairing has to be red wine. Trust the classics when they make sense.

Try This Tonight: The Ultimate Merlot & Cheese Experience

Ready to put this into practice?

Next time you’re enjoying cheese, open a Merlot-based wine—whether from Bordeaux’s Right Bank, Napa Valley, Washington State, or Chile.

Create a simple cheese plate with 3-4 cheeses at different aging levels:

  • Soft Brie or Camembert
  • Semi-soft aged Gouda (18-24 months)
  • Hard aged Comté or Gruyère
  • (Optional) Blue cheese if you’re feeling adventurous

Here’s what to notice:

✨ How the wine’s fruit notes complement each cheese differently
 Does the plum character play differently with Brie vs. Gouda?

✨ How the tannins interact with the cheese’s fat and protein
 Notice how the wine becomes silkier, smoother with each bite of cheese.

✨ How both the wine and cheese evolve together on your palate
 Take a bite, chew slowly, let it coat your palate, then sip. What changes?

✨ Which pairing you love most
 There’s no “right” answer—just your honest preference.

The method:

Start with the mildest cheese and work your way to the strongest.

Take a bite of cheese, let it coat your palate, then sip the wine.

Notice how the wine’s texture changes—it becomes silkier, more luxurious.

This is the beauty of wine and cheese together: both are elevated, and both become more than the sum of their parts.

The cheese makes the wine taste more velvety.
 The wine makes the cheese taste more complex.
 Together, they’re magic.

 

What Actually Matters

Wine and cheese pairing doesn’t have to be complicated.

Here’s what actually matters:

✅ Match intensity: Delicate cheese = younger, lighter wine. Bold cheese = older, richer wine.
 ✅ Softer tannins work better: Merlot’s gentle structure won’t overpower cheese.
 ✅ Fat loves tannins: The cheese’s richness makes the wine taste smoother.
 ✅ Age echoes age: Young wine with young cheese, aged wine with aged cheese.
 ✅ Trust your palate: The “best” pairing is the one you enjoy most.

You don’t need to memorize rules. You just need to pay attention, experiment, and notice what works for you.

That’s what wine education should be: practical, accessible, and delicious.

 

P.S. Share your favorite Merlot and cheese pairings in our community 👉 https://www.facebook.com/groups/expandyourpalate or on social media with #FoodWineAndFlavor! I want to hear what combinations surprised and delighted you.

 

 

P.P.S. If you’re loving this exploration of cheese and wine pairing, you’ll love Wine PhD: Essentials—my comprehensive wine fundamentals course. Module 5 is entirely devoted to food and wine pairing, where we dive deep into:

  • The science of why certain pairings work (and why some don’t)
  • How to pair wine with any cuisine or dish
  • Building a pairing framework you can use anywhere
  • Navigating restaurant wine lists to match your meal
  • Hosting wine and cheese tastings with complete confidence

Beyond pairing, you’ll master advanced tasting skills, understand climate and regional differences, learn to read wine lists like a pro, shop with absolute confidence, and order at restaurants without hesitation.

Doors are open now. Cart closes TOMORROW (Friday, January 23) at 11:59 PM.

 

Related Posts

Understanding Bordeaux Blends: The Art of Wine Harmony

Bordeaux: Right Bank – Native Home to Merlot

What Makes Bordeaux Special? The Wine Region Explained – Bordeaux 101

Why I Absolutely Love Cheese – and How You Can Too

Mindful January | Segment 4 | Fascinating Wine Stories

 

Last Updated:

Post Created:  Jan 22, 2026

Merlot: The Misunderstood Grape That Deserves Your Attention

Merlot: The Misunderstood Grape That Deserves Your Attention

by | Jan 20, 2026 | Bordeaux, Expand Your Palate, Merlot, Varietals

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). 

 

Green DVD cover for the movie Sideways

 

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.

 

Merlot grapes ripening in the forefront and sun shining over vineyard in the background

 

 

📘 📖  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?

 

 

Master Wine Grape Varieties

Understanding Merlot—and how climate and terroir shape its character across different regions—is exactly what we cover in Wine PhD: Essentials.

You’ll learn to:

  • Identify grape varieties by sight, smell, and taste
  • Understand how climate affects wine style
  • Recognize Old World vs. New World expressions
  • Taste with confidence and context

Doors open now. Cart closes Friday, January 23 at 11:59 PM.

 

 

 

 

 

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Bordeaux: Right Bank – Native Home to Merlot

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France: Burgundy – Beautifully Complex Wines that are Incredibly Easy to Adore

 

Last Updated:

Post Created:  Jan 20, 2026

Mindful January | Segment 4 | Fascinating Wine Stories

Mindful January | Segment 4 | Fascinating Wine Stories

by | Jan 19, 2026 | Bordeaux, Lifestyle, Merlot, Mindful January

The Story of People & Places Behind the Bottle

Often, when visiting a restaurant or wine shop, we select a wine, enjoy it, and move on. However, each bottle has a rich history of wine waiting to be discovered. With the internet at our fingertips, we can easily learn more wine stories about the wine we’re drinking. Start by examining the label’s details: the region, the family who made it, and suggested food pairings. The wine labels offer clues to the wine’s origin and story. We can also read up on wine tech sheets or wine spec sheets. Read more to explore the rich heritage, craftsmanship, and history behind your favorite wines with Anne Kjellgren, your Wine PhD.

 

Welcome to Mindful January, a month dedicated to embracing mindfulness and intentionality in our wine experience. I’m Anne Kjellgren, and I’m thrilled to have you join me on this journey to foster a deeper connection to the art, science, history, and culture of wine.

The Back of the Bottle: More Than Just Legal Text

Have you ever noticed that while we often choose wine based on its appealing front label, the real story might be hidden on the “back” of the bottle?
Traditionally, the back label contains the legally required information—a small white label in 10-point font listing details like the wine’s region of origin, alcohol percentage (usually around 14%), and a note on sulfites. Yet, the side adorned with the artwork and the producer’s name—which we often call the “front”—is actually just as crucial. It’s this artwork that forms our first impression and creates that initial connection.

With today’s technology, you can take a moment to look up your wine online. Just type in the producer’s name, a variety like “Louis Jadot Pinot Noir,” and even add “tech sheet PDF” to find detailed production notes. This trivia isn’t just fun—it opens the door to understanding the wine’s journey from vine to bottle.

A Journey Through Time: Wine’s Rich Heritage in France

To truly appreciate a wine’s story, we must look back to its roots. Wine history is inseparable from the heritage of France—the country that began documenting vinification practices around 500 AD. After the fall of the Roman Empire, when supply chain challenges meant that red wine was scarce, the Romans discovered that adding wine to water helped purify it. This simple yet ingenious solution not only aided travel but also laid the foundation for wine’s role in daily life.

As Rome crumbled, France entered the Dark Ages, creating a power vacuum in wine production. The church stepped in to fill this gap by using wine for sacraments and everyday sustenance. They established monasteries approximately every 10 miles (the distance between villages) to ensure communities had access to this vital resource. Monks, who were among the few literate individuals of the time, began documenting and experimenting with different grape varieties, vegetables, and herbs. Their meticulous records and passion for innovation are the bedrock upon which centuries of winemaking excellence have been built.

Appreciating Craftsmanship and Tradition

Whether you’re enjoying an Old World wine with deep-rooted traditions or a New World wine full of fresh innovation, there’s a story behind every bottle. Consider the legacy of vineyards that have been family-run for generations—sometimes spanning 16 generations on the same plot of land. Each bottle encapsulates the labor, experimentation, and passion of countless individuals who came before.

Take a moment next time you enjoy a glass. Reflect on the winemaker, the vineyard, and even the weather of that particular season—yes, wines often do better when they’re a bit stressed! Even whimsical tales add to the magic; for example, I recently consulted for a wine club where a vineyard, affectionately known as “Game Trail,” was named after the owner’s adventurous hunting trips in the Californian mountains. These stories enrich our experience and deepen our connection to the wine.

This Week: Discovering Right Bank Bordeaux Stories

Right Bank Bordeaux vineyard in Pomerol

Pomerol vineyard and village

As we explore Right Bank Bordeaux this week—wines from Pomerol and Saint-Émilion—take a moment to research the stories behind these bottles. Many Right Bank estates are small, family-owned properties that have been passed down through generations, sometimes for centuries.

Château Pétrus - legendary Right Bank Bordeaux winery

Château Pétrus – legendary Right Bank Bordeaux winery

For example, Château Pétrus in Pomerol is only about 28 acres (tiny by Bordeaux standards!) and produces one of the world’s most sought-after wines. The Moueix family has stewarded this vineyard for decades, meticulously hand-harvesting Merlot grapes from iron-rich clay soils that create wines of extraordinary concentration and elegance. Every decision—from vineyard management to harvest timing to barrel selection—reflects generations of accumulated wisdom.

Saint-Émilion medieval village and vineyards

When you enjoy a Right Bank wine this week—whether it’s a $30 Lalande-de-Pomerol or a splurge-worthy Saint-Émilion Grand Cru—look up the château online. Read about:

  • The family who makes it
  • The terroir and specific vineyard location
  • The winemaking philosophy (traditional vs. modern)
  • The history of the estate

This practice transforms your glass of wine from a beverage into a connection with place, people, and tradition. You’re not just drinking—you’re participating in a story that spans generations.

Deepen Your Wine Knowledge with Structured Education

If you’re loving this journey into wine’s stories, people, and places, you’ll love Wine PhD: Essentials—my comprehensive wine fundamentals course launching this week (doors open Monday, January 19!).

In Wine PhD, we dive deep into:

  • Understanding terroir and how place shapes wine
  • Reading wine labels like a professional
  • Climate and regional differences (Old World vs. New World philosophies)
  • The history and culture behind major wine regions
  • How to research and appreciate wine beyond just tasting

Wine PhD isn’t just about facts—it’s about building a complete framework for understanding, appreciating, and confidently engaging with wine anywhere in the world.

Doors open Monday, January 19 at 10:00 AM. Cart closes Friday, January 23 at 11:59 PM.

Limited enrollment

 

Join the Conversation: Share Your Mindful Wine Moments

This series is all about embracing mindfulness and intentionality in our wine experiences. I invite you to join the conversation—share your mindful wine moments and takeaways in our free community, “Expand Your Palate: One Sip at a Time”, or on social media using #MindfulWithWine.

This week, as you explore Right Bank Bordeaux, share:

  • The story behind a wine you discovered
  • An interesting fact from a tech sheet or château website
  • A connection you made between the wine and its terroir
  • Your favorite wine label or bottle design
  • How learning the story changed your tasting experience

Every shared moment helps us all appreciate the artistry, history, and human connection behind each bottle. Wine is never just wine—it’s culture, craft, and community.

 

 

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French Wine Regions: Gold Standard Quality for the Best Wines in the World

Discover California Wines: Your Guide to Exciting Regions and Sun-Kissed Varietals

Italy’s Influence on the World of Wine: A Journey Through Legacy and Ingenuity

 

Last Updated:

Post Created:  Jan 22, 2025

Right Bank Bordeaux: Where Merlot Reigns Supreme

Right Bank Bordeaux: Where Merlot Reigns Supreme

by | Jan 18, 2026 | Bordeaux, Cabernet Sauvignon, Expand Your Palate, Merlot

Last week, we explored the Left Bank—Cabernet Sauvignon country, home to structured, age-worthy wines built for decades in the cellar. This week, we’re crossing the Gironde River to discover the Right Bank, where everything changes.\

The Right Bank is Merlot’s kingdom—softer, more approachable, lush wines that prove you don’t need $500 bottles or decades of patience to enjoy great Bordeaux. If the Left Bank is about power and structure, the Right Bank is about elegance and pleasure.

Here’s what makes the Right Bank special: It’s where you learn that Bordeaux doesn’t have to be intimidating or expensive. These are wines you can open tonight and enjoy, wines that pair beautifully with food, and wines that show the softer, more sensual side of France’s crown-jewel region.

By the end of this post, you’ll understand what makes the Right Bank different from the Left Bank, the famous appellations (Pomerol and Saint-Émilion), why Merlot thrives here, and how to choose Right Bank wines at every price point.

Let’s explore Merlot’s magic kingdom.

What is the Right Bank? (Geography Matters)

The “Right Bank” refers to the eastern side of the Gironde estuary and Dordogne River in Bordeaux—specifically the regions of Pomerol, Saint-Émilion, and their surrounding satellites (see the gold regions in the map above). If you’re standing at the Atlantic Ocean looking inland toward Bordeaux, the Right Bank is on your right side.

🧠✨Fun Fact: In Bordeaux, Left and Right banks line up with the map, but in other regions, it can seem backwards. Why? The left and right are actually determined by which way the water flows. In the Rhone, the left bank is to the East and the right bank is to the West.

Why geography matters for wine:

While the Left Bank has deep gravel soils perfect for Cabernet Sauvignon, the Right Bank has completely different terroir: clay and limestone soils. This shift changes everything about the wines produced here.

What clay and limestone soils do:

  • Clay soils retain water: Unlike gravel (which drains quickly), clay holds moisture and stays cooler. This is perfect for Merlot, an earlier-ripening grape that doesn’t need as much heat as Cabernet Sauvignon.
  • Limestone subsoil provides drainage: While clay retains some water on the surface, limestone underneath ensures proper drainage and adds mineral complexity to the wines.
  • Cooler temperatures moderate ripening: The maritime influence is still present (Bordeaux isn’t far from the Atlantic), but clay moderates heat, creating ideal conditions for Merlot’s plush, velvety character.

This terroir is Merlot heaven. That’s why Merlot dominates Right Bank blends, typically making up 60-90% of the wine, with Cabernet Franc and sometimes small amounts of Cabernet Sauvignon filling supporting roles.

The result: Wines that are rounder, softer, more fruit-forward, and enjoyable much younger than their Left Bank counterparts. You don’t need to wait 15 years—many Right Bank wines are delicious at 3-7 years old.

The Famous Right Bank Appellations

The Right Bank is home to two superstar appellations that produce some of the world’s most sought-after (and yes, expensive) wines. But don’t worry—there are accessible options too!

Pomerol: The Ultra-Luxury Appellation

Pomerol is tiny—only about 2,000 acres, making it one of Bordeaux’s smallest major appellations. Despite its size, it produces some of the world’s most legendary and expensive wines.

What makes Pomerol special:

  • No official classification system: Unlike other Bordeaux regions, Pomerol never established a formal ranking. Quality speaks for itself here.
  • Home to Pétrus: One of the world’s most expensive wines (often $3,000-5,000+ per bottle!), made from 100% Merlot grown on iron-rich clay soils.
  • Iron-rich clay soils: These unique soils create wines with incredible depth, concentration, and aging potential.

Pomerol character:

  • Ultra-concentrated, velvety, opulent Merlot-based wines
  • Rich, luxurious, almost “hedonistic”—these are wines of pure pleasure
  • Flavors: Ripe plum, black cherry, chocolate, truffle, mocha
  • Texture: Silk and velvet in a glass

Price range: $40-$5,000+ (Yes, seriously. But there are more affordable options in surrounding appellations!)

Saint-Émilion: The Elegant Appellation

Saint-Émilion is much larger than Pomerol and offers more diversity in styles and prices. The picturesque medieval village of Saint-Émilion itself is a UNESCO World Heritage site—wine history runs deep here.

What makes Saint-Émilion special:

  • Has its own classification: The Saint-Émilion classification system is revised every 10 years (unlike the Left Bank’s unchanging 1855 classification), keeping quality standards high.
  • Multiple sub-regions: Different soil types (clay, limestone, gravel, sand) create diverse wine styles within the appellation.
  • Merlot + Cabernet Franc blends: While Merlot still dominates (typically 60-80%), Cabernet Franc plays a bigger role here than in Pomerol, adding beautiful aromatics and structure.

Saint-Émilion character:

  • Elegant, aromatic, structured wines
  • More refined than Pomerol’s opulence, with gorgeous floral and herbal notes from Cabernet Franc
  • Flavors: Red and black fruit, violets, tobacco, cedar, earthiness
  • Texture: Silky with more structure than Pomerol

Famous châteaux: Cheval Blanc, Ausone, Figeac, Pavie (these are legendary!)

Price range: $25-$2,000+ (Much more accessible entry points than Pomerol!)

Other Right Bank Regions Worth Knowing:

  • Lalande-de-Pomerol: Pomerol’s affordable neighbor. Great quality-to-price ratio. Similar style, fraction of the cost. ($18-40)
  • Fronsac & Canon-Fronsac: Value-driven, rustic charm, age-worthy wines from hillside vineyards. ($20-50)
  • Castillon Côtes de Bordeaux: Approachable, fruit-forward wines perfect for everyday drinking. ($15-35)

Key takeaway: Right Bank = Merlot-dominant, clay terroir, soft and approachable wines you can enjoy now.

 

 

Left Bank vs. Right Bank: The Key Differences

Understanding this fundamental distinction is essential wine education. Here’s the comparison:

LEFT BANK (Last Week’s Focus):

  • Dominant grape: Cabernet Sauvignon (60-80% of blend)
  • Soil type: Gravel (drains quickly, retains heat)
  • Wine character: Structured, tannic, powerful, age-worthy
  • Style description: “Masculine,” austere when young, needs time
  • Flavor profile: Cassis, cedar, graphite, tobacco—savory and earthy
  • Food pairing: Requires rich, fatty foods (steak, lamb, duck)
  • Aging requirement: Often needs 8-15+ years to soften
  • Famous appellations: Pauillac, Margaux, Saint-Julien, Saint-Estèphe

RIGHT BANK (This Week’s Focus):

  • Dominant grape: Merlot (60-90% of blend)
  • Soil type: Clay and limestone (retains water, stays cooler)
  • Wine character: Round, soft, plush, approachable young
  • Style description: “Feminine,” generous, fruit-forward
  • Flavor profile: Plum, cherry, chocolate, mocha—lush and fruity
  • Food pairing: More versatile—duck, pork, mushrooms, softer meats, cheese
  • Aging consideration: Enjoyable at 3-7 years, but great wines still age beautifully (20-40+ years)
  • Famous appellations: Pomerol, Saint-Émilion

Neither is better—they’re different expressions of Bordeaux shaped by terroir.

This is the beauty of Bordeaux: two banks of the same river system, completely different wines. Same region, same climate, different soils = dramatically different results.

Why understanding this matters:

When you taste a Merlot-based wine from anywhere in the world—Napa Valley, Washington State, Chile, Australia—you can reference the Right Bank benchmark. You’ll recognize when a winemaker is aiming for Bordeaux-style elegance versus New World-style power and ripeness.

That’s wine education. That’s why studying French wine is foundational. And that’s why it’s actually fun—you’re building a framework for understanding wine globally.

Why Merlot Thrives on the Right Bank

Merlot gets a bad reputation (thanks to the 2004 film “Sideways”), but on the Right Bank, it shows why it’s one of the world’s truly noble grapes.

Merlot’s characteristics:

  • Flavors: Plum, black cherry, raspberry, chocolate, mocha, sometimes herbal notes (mint, eucalyptus)
  • Texture: Velvety, smooth, round—much softer tannins than Cabernet Sauvignon
  • Body: Medium to full, depending on climate and winemaking
  • Acidity: Medium to medium-high (refreshing without being sharp)
  • Aging potential: Great examples age 20-40+ years, developing complex tertiary flavors

Why Right Bank is Merlot’s ideal home:

  1. Clay soils = Merlot heaven Merlot loves clay. Clay retains water, stays cooler than gravel, and produces concentrated fruit with good acidity. Cabernet Sauvignon prefers warmer, well-drained gravel; Merlot thrives in cooler, moisture-retentive clay.
  2. Earlier ripening grape Merlot ripens 1-2 weeks earlier than Cabernet Sauvignon. In Bordeaux’s maritime climate (where autumn rain can be unpredictable), this earlier ripening is crucial. Merlot gets harvested before the weather turns.
  3. Perfect blending partner: Cabernet Franc Right Bank winemakers blend Merlot (60-90%) with Cabernet Franc (10-40%), creating magic. Merlot provides the body, fruit, and approachability. Cabernet Franc adds aromatics (violets, herbs), structure, and complexity. The result is balanced, elegant, and delicious.

The Right Bank blending philosophy:

Typical Right Bank blend:

  • 60-90% Merlot (provides soft fruit, body, approachability)
  • 10-40% Cabernet Franc (adds aromatics, structure, aging potential)
  • 0-10% Cabernet Sauvignon (optional, for additional structure)

This creates wines that are approachable young but still age beautifully—the best of both worlds. You can drink them at 5 years and enjoy them, or cellar them for 20 years and experience their evolution.

How to Choose Right Bank Bordeaux (Price Tiers & Recommendations)

You absolutely do not need $3,000 Pétrus to experience Right Bank magic. Here’s how to explore at every budget:

Entry Level ($18-35): Discovering the Style

What to look for:

  • Lalande-de-Pomerol (Pomerol’s affordable neighbor)
  • Castillon Côtes de Bordeaux
  • Basic Saint-Émilion (not Grand Cru)
  • Fronsac or Canon-Fronsac

What you’ll get:

  • Authentic Merlot-based Bordeaux
  • Soft, approachable, fruit-forward wines
  • Ready to drink now (no aging required)
  • Perfect for weeknight dinners, discovering whether you like the Right Bank style

Food pairing: Roast chicken, pork chops, mushroom pasta, burgers

Homemade Lemon and Herb Rotisserie Chicken on a Plate, side view. Close-up.

Mid-Range ($35-75): Experiencing Quality

What to look for:

  • Saint-Émilion Grand Cru (not Grand Cru Classé—that’s the next tier up)
  • Better Pomerol producers
  • Fronsac from top estates
  • Lalande-de-Pomerol from excellent vintages

What you’ll get:

  • Noticeable step up in complexity and balance
  • More aging potential (5-15 years)
  • True appellation character shining through
  • Wines that teach you what Right Bank Bordeaux is really about

Food pairing: Duck confit, pork tenderloin, beef stew, aged cheeses

duck leg confit with demiglass sauce and mashed potato

 

Premium ($75-200): The Real Deal

What to look for:

  • Saint-Émilion Grand Cru Classé (officially classified estates)
  • Quality Pomerol from excellent producers
  • Top Fronsac and Canon-Fronsac estates
  • Great vintages from the mid-tier appellations

What you’ll get:

  • Exceptional quality, benchmark wines
  • Cellar-worthy (10-30+ years)
  • Understanding why these wines command respect globally
  • Wine education in a bottle

Food pairing: Roast lamb, beef Wellington, duck breast, truffle dishes

A delicious Beef Wellington at a restaurant in London

Splurge ($200+): Once-in-a-Lifetime Experiences

What to look for:

  • Top Saint-Émilion estates: Cheval Blanc, Ausone, Figeac, Pavie
  • Legendary Pomerol: Pétrus, Le Pin, Lafleur, Trotanoy
  • Rare vintages from classified estates

What you’ll get:

  • Wines that define what’s possible with Merlot
  • Investment-grade bottles (if stored properly)
  • Stories to tell forever
  • Understanding why people collect wine

Food pairing: Special occasion meals, truffle risotto, prime beef, wild game

Black truffle risotto recipe. Autumn creamy consistency risotto in stylish black dish on the black background. Dark autumn or winter mood in the style of the Chef's table, close up

 

Pro Tips for Buying Right Bank Bordeaux:

✅ Vintage matters: 2015, 2016, 2018, 2019, 2020 are excellent recent vintages. 2017 and 2021 are also very good and often better value.

✅ Age consideration: Unlike Left Bank wines, many Right Bank wines are delicious at 3-7 years. Don’t feel pressured to age everything for decades.

✅ Value hunting: Lalande-de-Pomerol offers incredible quality-to-price ratio. It’s Pomerol’s neighbor with similar soils and style, at a fraction of the cost.

✅ Decanting: Even approachable Right Bank wines benefit from 30-60 minutes of decanting to open up aromatics.

 

What to Pair with Right Bank Bordeaux

Right Bank wines are more food-versatile than Left Bank thanks to softer tannins and rounder texture. They play well with a wider range of dishes.

Perfect Pairings:

🦆 Duck (confit, magret, roasted): This is the classic French pairing. Duck’s rich, gamey character matches the wine’s plush fruit perfectly. The fat in duck softens any remaining tannins, while the wine’s structure cuts through the richness.

🍄 Mushroom dishes: Earthy mushrooms (porcini, portobello, truffle) echo the earthy, forest-floor notes that develop in aged Right Bank wines. Try mushroom risotto, grilled portobellos, or wild mushroom pasta.

🐖 Pork (roasted, tenderloin, chops): Medium-bodied pork matches Right Bank wines beautifully. The meat’s mild sweetness complements Merlot’s fruit, and the texture pairing is spot-on.

🧀 Soft cheeses (Brie, Camembert, triple cream, aged Gouda): Creamy cheeses love Merlot’s soft tannins. The wine won’t overpower delicate cheese, and the fat in cheese makes the wine taste even more luxurious. (We’re diving deep into cheese pairing Thursday!)

🍗 Chicken thighs or duck legs (braised, roasted): Richer poultry works wonderfully with Right Bank wines. The meat has enough character to match the wine without being overwhelmed.

🍝 Pasta with rich sauces: Bolognese, short rib ragu, mushroom cream sauce, or lasagna all pair beautifully with Right Bank Merlot.

🍕 Pizza with mushrooms, sausage, or caramelized onions: Yes, seriously! Right Bank wines are approachable enough for casual meals.

 

Cooking methods that work:

  • Roasted or grilled: Caramelization from high heat echoes the toasty oak notes in the wine
  • Braised: Rich, concentrated flavors from slow cooking match the wine’s depth
  • With herbs: Thyme, rosemary, sage complement the Cabernet Franc’s herbal notes in the blend

 

What to avoid:

  • ❌ Very spicy dishes (soft tannins can’t handle heat well)
  • ❌ Delicate fish (wine is still too bold)
  • ❌ Super lean proteins without sauce (wine needs some fat/richness to balance)

Pro tip: Right Bank wines are excellent with cheese plates—much more versatile than tannic Left Bank wines. We’re exploring this in depth on Thursday!

 

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

Conclusion: Why the Right Bank Matters

Right Bank Bordeaux proves that great wine doesn’t have to be intimidating, expensive, or require decades of patience. These are wines of pleasure, elegance, and approachability—wines you can open tonight and genuinely enjoy.

When you understand Right Bank Bordeaux, you understand:

  • Why Merlot is a noble grape worthy of respect and study
  • How terroir (clay vs. gravel) fundamentally shapes wine character
  • That Bordeaux has many faces—not just powerful, austere Left Bank Cabernet
  • The art of blending for elegance, balance, and approachability rather than sheer power

Here’s what’s truly exciting: Once you’ve explored both Left Bank (Cabernet country) and Right Bank (Merlot’s kingdom), you understand the full spectrum of Bordeaux. You can taste any Bordeaux-style blend from anywhere in the world—California, Washington, Chile, Australia, South Africa—and recognize the style, the intention, the terroir influence.

You’ll know if a winemaker is going for Left Bank power or Right Bank elegance. You’ll understand why certain grapes were chosen. You’ll taste with context and confidence.

That’s wine education. That’s why French wine is foundational. That’s why it’s worth the journey.

This Week’s Challenge:

Pick up a Right Bank wine or Merlot-based blend (any price point!). Use the 5 S’s from Week 1 to taste it mindfully:

  1. SEE the color (typically deeper than Left Bank)
  2. SNIFF for plum, cherry, chocolate
  3. SWIRL and smell again
  4. SIP and notice the soft, velvety texture
  5. SAVOR the finish—how long does it last?

Share your experience in our free community, “Expand Your Palate: One Sip at a Time” [LINK]!

 

 

 

Ready to Master Wine Fundamentals?

Understanding Right Bank Bordeaux is one piece of the wine education puzzle. If you want complete wine confidence—from advanced tasting skills to navigating wine lists to restaurant ordering to food pairing mastery—Wine PhD: Essentials covers it all in structured, easy-to-follow modules.

Doors open TODAY at 10:00 AM!

What you get: ✅ 6 comprehensive modules (tasting technique, climate understanding, regional knowledge, shopping skills, restaurant confidence, food pairing mastery)
 ✅ Wine BFF ChatGPT ($49 value) – Your 24/7 wine expert  ✅ LIVE Q&A Session Wednesday, February 4th (recorded so you can review at your convenience)
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Questions? Reply to any email this week—I’m here to help you decide if it’s right for you!

 

 

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Post Created:  Jan 6, 2026

An Open Letter to Wine Lovers: It’s Not About Finding the ONE Wine

An Open Letter to Wine Lovers: It’s Not About Finding the ONE Wine

by | Jan 17, 2026 | Varietals

A master’s student in winemaking recently asked me what people struggle with most when learning about wine. My answer surprised even me—not because I didn’t know, but because after saying it out loud, I realized how deep the problem runs.

The real struggle isn’t tannins or terroir or whether to swirl clockwise. The real struggle is this: Americans have been taught to approach wine the way we approach athletic shoes or schools for our kids. We want to know which one is BEST. We want the shortcut to the ONE.

And I’m done being polite about it.

The Question Everyone Asks

“What’s your favorite wine?”

I hear it constantly. It’s always the first question. And what people are really asking is: Tell me which wine to buy so I know I’m doing it right.

They want validation. They want a celebrity to follow. They want a label they can trust because they’ve been conditioned not to trust their own palates.

People tell me about wines they’ve had on their travels, at wine dinners, or discovered along the way. They’re not sharing—they’re seeking confirmation. Did I get it right? Was that a good wine?

Here’s what I want to tell them: There is no ONE wine. And learning to be okay with that is the entire point.

The Machine of Wine Education

The current I swim against every day is massive. It’s the machine of wine sales in America, where most “education” is actually selling in disguise.

Wine reps are the ones teaching in most “educational” forums, and they’re not educators—they’re salespeople. That’s their job. I don’t blame them. But let’s stop pretending it’s education.

Restaurant owners won’t open bottles for staff to taste, so you have 20-somethings who aren’t into wine serving patrons, and their usual answer to wine suggestions is, “My friend Josh at the bar makes a great cocktail.”

I once took a group to France—a river cruise through five wine regions. The ship brought in a winemaker from California who showed up drunk at every session and spent his time talking about how he came up with cool names for his wines.

Classic example. You have people investing money and time to learn about wine, and they end up as cult followers of a label. The opportunity for genuine wine culture was completely lost.

So I really feel for consumers. They feel bewildered, intimidated, and desperately want to be part of something. But instead of being invited into a culture, they’re being sold a product.

What Wine Education Should Be

When I spend just 90 minutes with curious people, I can change their entire perspective. I do it through story. Through showing them—using their own taste buds—foundational wines alongside a few carefully chosen bites.

Their minds are blown when they realize they can experience wine differently than they thought possible. They discover it’s not about the ONE wine. It’s about the culture of wine.

North Americans don’t really understand place and how that plays into wine. They’ve been taught to value brand over origin, label over land, marketing over meaning.

But when you teach someone that Chablis tastes the way it does because of ancient oyster shells in the soil, or that Barolo is called “the wine of kings” because of centuries of history—suddenly wine becomes a doorway instead of a test.

That’s what really matters. Not the score. Not the label. The story, the place, the why.

The Real Obstacle

The hardest part of what I do isn’t teaching about tannins or acidity. It’s this:

Convincing people they should want to learn. That not knowing is the point. That their own taste matters.

But here’s where I need to be clear: this doesn’t mean “drink whatever you want.” That’s another myth the industry loves to sell because it absolves them of actually teaching anything.

It does matter which wine you serve. A delicate white Burgundy will be obliterated by a grilled ribeye. Left Bank Bordeaux will overpower your Dover sole. Champagne with oysters isn’t just tradition—it’s chemistry.

Learning wine is like learning music. You need to learn the notes before you can improvise. You need to understand structure, harmony, and foundation. But once you understand why certain wines pair with certain foods, why some regions produce wines with more acidity, why temperature matters—then you can start to follow your own instincts.

Then you can sing your own song.

I’m trying to demonstrate that asking “which wine is best?” is the wrong question entirely. The right questions are: What do I enjoy, and why? What really matters when I’m choosing wine?

But that requires people to trust themselves enough to learn. And we’ve systematically taught them not to.

What I’m Asking For

If you’re someone who works in wine—whether you’re a sommelier, a retailer, a rep, or an educator—I’m asking you to think about what you’re really teaching.

Are you inviting people into a culture? Or are you just moving product?

Are you teaching foundation—the why behind the wine? Or are you just handing them a list of “good” labels?

Are you showing them what really matters?

If you’re someone who loves wine but feels intimidated by it—I’m telling you this: Your palate is valid. Your preferences matter. But they matter more when you understand the instrument you’re playing.

Stop looking for the ONE. Start learning the foundation. Then explore the many.

Wine is not a test you pass or fail. It’s a conversation—between the land and the grape, the winemaker and the drinker, history and this moment right now.

And you’re allowed to be part of that conversation. You just need to learn the language first.

The journey is the point. Learning the foundation is the point. Then trusting your own experience is the point.

That’s what really matters. That’s what I’m trying to teach. And that’s what’s worth fighting for.

 

With respect for your palate and your journey,

 

Anne Kjellgren

CSW, WSET3, FWS

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Post Created:  Jan 17, 2026