Wine school: merlot explained & the best bottles to buy

Whether you’re looking for a casual midweek wine or more of a showstopper, merlot – the second most planted vine on the planet – is a dependable grape with plenty of character. It’s also a versatile red that can stand alone as a single varietal or shine in some of the world’s most iconic blends. ‘Soft’ and ‘smooth’ are two ways of describing a classic merlot and two reasons it’s so widely loved. It’s easy to drink, thanks to gentler tannins, which give structure but can leave a rubbery feeling on your gums.

Merlot is often considered an entry-level red, but it shouldn’t be assumed to lack complexity. You can typically expect a straight merlot to be a juicy, fruity style of wine (think blackberry, plum and cherry) that makes it more accessible than many of its bigger, meatier red counterparts. It’s food-friendly and made to be enjoyed young, which means less time is needed deliberating over vintages and pairings.

Where it was grown can vary the drink drastically. Old-world merlots from regions such as France and Italy, particularly Bordeaux and Tuscany, tend to be more medium-bodied with savoury, earthy flavours such as tobacco, cedar and dark plums. These are often blended with other grapes, lending them more significant ageing potential. On the other hand, merlots from 3 warmer climates such as Australia, California and Chile tend to be bolder, higher in alcohol and more fruit-forward.

It’s this versatility that makes merlot special and it can be the secret behind cult wines. In Bordeaux, it softens and adds a fruity depth to cabernet sauvignon, while in Tuscany it improves texture and softens acidity in sangiovese.

What to eat with merlot

The classic pairing: A Sunday roast
Blends are ideal for beef, while straight merlots are better with lamb, chicken and pork. There’s enough acidity to cut through buttery veg, while medium body and soft tannins are good for gravy, making merlot a choice that won’t overwhelm your roast.

Something different: grilled fish
Red wine is typically paired with red meat rather than seafood, but a dish like grilled tuna steak with a sesame crust is big in flavour, with an oily texture that pairs surprisingly well with merlot’s softness.

Three merlots to try

Under a tenner: Oxford Landing Merlot 2022 13.5%
This easy-drinking South Australian wine showcases its sunny climate, offering a smooth, lighter style. With juicy red cherry, raspberry and a hint of spice, it’s great with a creamy curry like Kashmiri butter chicken. £8.50, available from Co-op

Mid range: Morgenhof Estate Merlot 2018 14%
Rich and full bodied, this South African from Stellenbosch is all dark fruit with hints of chocolate and cedar. Pair with something South African, such as grilled lamb chops, to complement its savoury notes and cocoa undertones. £16.50, available from Waitrose Cellar

Splurge: Chateau La Fleur de Boüard Lalande de Pomerol 2020 14.4%
A special example of a Bordeaux blend, this wine from just north of Pomerol bursts with enticing flavours and aromas, notably cinnamon and black cherry. Pair with duck confit, which complements its dark fruit and acidity. £42.95, available from Thorne Wines

Next? Learn everything you need to know about cabernet sauvignon.