Beverage

Merlot

Merlot is a plush, earlier-ripening Bordeaux variety—plum, black cherry, chocolate, and softer tannins than Cabernet—dominant on the right bank and widely planted from California to Chile. Cool sites keep herbal freshness; warm sites yield round, jammy fruit that still carries enough acid for food. Cooks favour Merlot for pan sauces, short braises, and tomato-meat stews where Cabernet’s grip would be too hard. Reduce gently; over-ripe Merlot can taste jammy and flat if boiled hard, so balance with stock, herbs, or a splash of vinegar when needed.

Also known as: Merlot, Merlot, Merlot, Merlot