Merlot

Merlot is an easy-drinking red wine, celebrated for its soft, juicy, plummy character.

It’s easy to see why it holds a special place for many wine enthusiasts. The name “Merlot” (pronounced ‘mur-low’) is believed to be inspired by ‘merle’, the French word for blackbird – a nod to the deep colour shared by the bird and the grapes.

These distinctive grapes are versatile, being used in both single-variety wines and blends. Notably, they’re a key component in the renowned Bordeaux blends of France, alongside Cabernet Franc and Cabernet Sauvignon.

While France is its traditional home, Merlot has found success in vineyards worldwide, producing wines that range from fruit-forward to full-bodied, sophisticated and age-worthy.

On the hunt for the ideal Merlot? Dive into our handpicked range of Merlot wines from all corners of the globe and find your next beloved red.

Learn more in our beginner's guide to Merlot

Originating in the Bordeaux region of France, where it still dominates vineyards, Merlot is popular with winemakers across the globe. Thanks to its adaptability, Merlot grapes thrive in a range of climates, from Central Europe and Canada to Argentina and Chile, and even spots like New Zealand, North America and South Africa.

Merlot wines are typically smooth, well-rounded and fruity in style. Most are medium in acidity and dry, offset by a generous hit of sweet fruit flavours. Expect an alcohol content ranging from 13.5 to 15% ABV.

Merlot’s adaptability to most soils and climates means you’ll find different styles of wine depending on where the grapes are grown. Bordeaux Merlots tend to be robust and rich, while Chilean Merlots tempt with a fruitier, medium-bodied style.

The most common flavours found in Merlot wines are just as deep and rich as its signature colour – ranging from fresh plum and cherry, to baked blackberry, dark chocolate and heady spices like clove.

It’s lighter in colour and tannin than its Cabernet Sauvignon sibling, but with a more plump body and often more alcohol.

When aged in oak, Merlot may develop additional vanilla and mocha notes, and its spice flavours will deepen.

Merlot is a famous wine for a reason – versatility – meaning there’s a style and a price-point for everyone.

Bordeaux remains the home of the most iconic Merlots, with the regions of Saint-Émilion and Pomerol producing benchmark single-variety wines and blends perfect for long-term ageing.

Elsewhere in Europe, Slovenia and Hungary offer full-bodied, complex Merlots, while a Chilean Merlot is dry with rich dark fruit flavours.

Italy’s northeastern Friuli region is home to some rare, expensive bottlings made in a similar style to fine Bordeaux wines.

Merlots aged in oak barrels are more indulgent and warming with their baking spice and cedar flavours – look to a Californian Merlot if that’s what you want in your red wine.

Merlot’s broad flavour spectrum makes it a delightful wine for food pairings.

The fruitier, more acidic Merlots can complement dishes such as salmon, lamb, duck, and even mushroom-centric recipes.

On the lighter side, Merlots can be paired well with pork dishes, especially those featuring smoked bacon. However, it’s a good idea to steer clear of overly spicy dishes when enjoying Merlot, as the heat can clash with the wine’s characteristics.

As with most red wines, Merlot is best served after it’s been allowed to breathe. Decant Merlot 30 minutes before serving in an oversized wine glass to let those rich, fruity flavours develop and reach their full potential.

Serve Merlot at room temperature (around 20°C) or slightly chilled at around 17°C. You risk losing all its delicious aromas and velvety texture if it’s served colder than this.

Read our guide to wine serving temperatures.