With its approachable character and widespread availability, it’s an excellent starting point for anyone beginning their wine journey. Learning to taste Merlot—to move beyond simply drinking it—can unlock a deeper appreciation for all wines. This guide will walk you through the simple steps of tasting Merlot like a pro.

The First Step:

Look

Before you taste, take a moment to observe. Pour a modest amount into a clear glass and tilt it against a white background.

* Color: Merlot typically shows a medium to deep ruby red. Younger Merlots may have vibrant purple or crimson hues at the rim, while older bottles can develop brick-orange tones.
* Legs/Viscosity: Gently swirl the wine in your glass and watch the “legs” or “tears” that trickle down. Thicker, slower-moving legs can hint at a higher alcohol or sugar content, which often translates to a richer, fuller-bodied feel.

The Second Step:

Smell

Your nose is your most powerful tasting tool. Place your nose into the glass and take a few short, gentle sniffs.

* Primary Aromas (Fruit & Flowers): Think of ripe, dark fruits. The most common descriptors for Merlot are plum, black cherry, and blueberry. You might also detect hints of raspberry or even a floral note like violet.
* Secondary Aromas (From Winemaking): These come from the aging process. If the wine was aged in oak barrels, you might smell vanilla, cocoa, mocha, or a subtle cedar or clove spice.
* Tertiary Aromas (From Aging): In older Merlots, the fruit may soften, revealing more earthy or complex notes like leather, tobacco, or dried leaves.

The Third Step:

Taste

Now, take a sip. Let the wine coat your entire mouth. Don’t swallow immediately; swirl it around to engage all your taste buds.

* Sweetness: Merlot is almost always a dry wine, meaning you won’t perceive overt sugar. The ripe fruit flavors might give an impression of sweetness, but the wine itself is not sweet.
* Acidity: Notice a refreshing, mouth-watering quality? That’s acidity. It provides balance and structure. Merlot typically has medium acidity, making it feel lively but not sharp.
* Tannins: Tannins create a drying, grippy sensation on your gums and tongue, like strong black tea. Merlot is known for its softer, more rounded tannins compared to its cousin, Cabernet Sauvignon. They feel supple and velvety rather than aggressive.
* Body: This is the weight and texture of the wine in your mouth. Think of the difference between skim milk (light-bodied) and whole milk (full-bodied). Merlot is generally medium- to full-bodied, feeling rich and smooth.
* Flavors: The flavors you smelled will now express themselves on your palate. Follow the journey: the initial burst of ripe plum or cherry, possibly developing into notes of chocolate or herbs, and finally the finish.
* Finish: The finish is the flavor that lingers after you swallow. A good Merlot will have a pleasant, smooth finish that lasts several seconds, often echoing the fruit or oak spices.

What Does “Good” Merlot Taste Like?

For a beginner, a “good” Merlot is one that is balanced and enjoyable. Nothing should stick out awkwardly. The fruit, acidity, and tannins should work in harmony. It should taste clean and inviting, leaving you wanting another sip.

Classic Food Pairings

Merlot’s friendly nature makes it incredibly food-friendly. Its smooth tannins won’t overpower delicate dishes.

* Classic Pairings: Roast chicken, herb-crusted pork, grilled sausages, mushroom-based dishes, and meatloaf.
* Cheese: Try with Gouda, Brie, or mild cheddar.
* Pro Tip: The softer style of Merlot makes it one of the few red wines that can pair gracefully with darker fish, like tuna.

A Quick Word on Regions

* France (Bordeaux): The homeland. Here, Merlot is often blended, producing wines with more structure, earthiness, and notes of tobacco.
* USA (California): Known for riper, fruit-forward styles with pronounced plum and blackberry flavors, often with a noticeable vanilla-oak influence.
* Chile & Italy: Excellent sources for high-value Merlots that are juicy, smooth, and reliable.

Your Tasting Practice

The best way to learn is to compare. Try two different Merlots side-by-side—perhaps one from California and one from France. Note the differences in fruit expression, body, and tannin. There are no wrong answers, only your personal discoveries.

Remember, tasting is a personal adventure. Trust your own senses. If you taste blackberry, it’s blackberry. The vocabulary will come with time. For now, relax, pour a glass, and enjoy the velvety, delicious journey into the world of Merlot. Cheers