Merlot is a red table wine usually served with a meal or food of moderate to strong flavors. Merlot has fewer tannins and therefore requires less time to age. It is mellow but still complex. Merlot is known for the flavors of plums, black cherry, violets and orange. It is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent complement to chocolate. Merlot should be served at 64 degrees F.
Brief History
Merlot wine comes from red Merlot grapes. Up until recent years, Merlot was used as a blend for other wines like Cabernet or French Bordeaux. Now you can find Merlot bottled on its own and appreciated for its own properties. The Merlot grapevine is hearty, not as climate and soil sensitive, and the wine can be consumed in two to five years after its bottling. The largest producers of Merlot are in California and Chile.
Good for Beginners
Merlot is a great choice for those who want to begin their wine-tasting experience. It is a very middle-of-the-road wine; not too sweet or wet, and not too dry or tart. It goes well with both chicken and beef dishes, as well as chocolate desserts. The cost is reasonable at between $9 and $20 per bottle.
Serving Size
The usual serving size of wine, including Merlot, is generally 5 to 6 ounces.
Alcohol Content
Legally, wine cannot exceed 14 percent alcohol. This might show on its label as 28 proof. Wine with a greater alcohol content must be labeled as a dessert wine.
Calorie Content
Most of the calories in Merlot come from the alcohol content. About 89 percent of the calories come from alcohol and 11 percent from carbohydrate. One ounce of Merlot contains about 24.7 calories. Wine labels will include the percentage of alcohol and/or the proof. The proof is two times the percent. Another way to estimate the calorie content of wine in general is to multiple the percentage of alcohol by 1.6 to 1.8. This will give you a calorie range per ounce and allow for natural carbohydrate differences.
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