Merlot is plush, fruit-forward and easy to like. It has less tannin and a rounder texture than Cabernet Sauvignon, which makes it great with a wider range of food, from roast chicken to lasagna. It’s also the main grape in famous Right Bank Bordeaux like Pomerol and Saint-Émilion.
Best food with Merlot
PoultryRoast chicken
Chardonnay · Pinot Noir · Gamay (Beaujolais)
MeatPork
Pinot Noir · Riesling · Chenin Blanc
Italian & takeoutLasagna
Sangiovese (Chianti) · Barbera · Merlot
VegetarianMushroom risotto
Pinot Noir · Nebbiolo (Barolo) · Chardonnay
How it tastes
Ripe plum, black cherry and milk chocolate, with soft tannin and a smooth finish. Cooler-climate Merlot (Bordeaux, Washington) adds herbs like bay leaf; warmer regions are jammier.
The Sideways effect
After the 2004 film mocked it, Merlot fell out of fashion, which means it’s often underpriced today. Washington State and Chilean Merlot are some of the best-value reds you can buy.
Food it loves
Merlot’s medium tannin means it won’t overpower poultry or pork, but it has enough body for burgers and tomato-sauce pastas. Try it with mushroom dishes: the earthy notes echo each other.
Buying tips
- Under $15: Chile, Washington (Columbia Valley), Languedoc.
- Splurge: Pomerol or Saint-Émilion Grand Cru.
Where it’s grown
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If you like Merlot, try…
Full-bodied redCabernet Sauvignon
blackcurrant · black cherry · cedar · tobacco · vanilla (from oak)
Full-bodied redRed Bordeaux blend
blackcurrant · plum · cedar · graphite · tobacco
Medium-to-full redCarménère
red plum · black cherry · green peppercorn · paprika · cocoa
Full-bodied redMalbec
plum · blackberry · cocoa · violet · sweet tobacco