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Tell All about Merlot and Cabernet Sauvignon

A favorite of many, or as some call it the king of red wine, Cabernet-Sauvignon.  
Well known to be the king of wines, and is available in most fine dining restaurants. But did you know that it this wine is originally from Bordeaux, and that this grape has planted a strong root in California’s estates. The acids and tannins contained in the Cabernet Sauvignon wine support the foundation for its formation and long life, most appropriately aged five to ten years. Cabernet-Sauvignon grapes prefer warmer climates and are found in places such as Chile, Australia, and Eastern Europe.
Pair this wine with red meats, flavorful and heartier (red) most surprising is chocolates, and of course lamb, strong cheese, and pastas (dark especially).

Generally, the fruity tasting flavors have been called names such as cherry, black cherry, black currant, and raspberry. If this grape were to be blended with another it would most likely be with Merlot, Cabernet Franc, or Petit Verdot.
On that note we take you to Merlot. Pop quiz: Do you know Merlot’s real name?

Its real name is Merlot Noir. It’s the primary grape in Saint-Emilion and Pomerol, and the other primary (other to Cabernet-Sauvignon) of Bordeaux. This specimen of grape is popularly planted in east Europe, grown in large areas of Bulgarian, Hungarian and Romanian vineyards.
Northeastern Italy has overproduced Merlot and so developed a tarnished reputation, but it is grown all over the world. It was initially planted in California as a blending wine. Since its original purpose, it’s stood on its own and is now becoming more popular.

With the combination of cherries, plus, blue and black berries and mixed with black pepper it is no wonder that Merlot has such a nice range of flavors.  Merlot seems to be easier to pair, but works best with red meats, port, poultry, salads, and pasta the best.