Merlot

Merlot is grown in many countries, including France, Italy, Chile, United States and Australia. In France, it is primarily grown in Bordeaux, where it is blended with Cabernet Sauvignon, Cabernet Franc and Petit Verdot to make many of the world's most famous red wines. In Italy, it is grown predominantly in Veneto and Friuli regions, while in Chile, it is grown in the Central Valley. In the United States, it is grown in California, Washington and Oregon. Merlot is a fairly easy grape variety to cultivate, and is generally resistant to common vine diseases. It is best grown in warm climates, and prefers soils with good drainage. For winemaking, Merlot generally undergoes fermentation and maceration for about seven to fifteen days. It is then aged for six to eighteen months in both French and American oak barrel. But also fermentation in stainless steel tank is common for cheaper wines. In Bordeaux, Merlot is blended with Cabernet Sauvignon and other grape varieties to make the classic, age-worthy reds. In Chile, it is often made as a single varietal wine, and is known for its ripe, juicy fruit. In the United States, Merlot is made in a range of styles, from light and fruity to bold and tannic. Merlot pairs well with a range of dishes, from pasta and pizza to roasted meats and grilled vegetables. It is especially good with dishes that have some sweetness, such as pork tenderloin with a fruit-based glaze.