Merlot is among the world’s favorite red wines that have stayed in the market since time immemorial. Besides, it is highly vouched for in the United States of America, and it comes second after Cabernet Sauvignon. The wine is sweet, and the significant ingredient for its manufacture is red-skinned grape. Red-skinned grapes are ideal because they can survive in various climatic conditions and still produce the best wine. Merlot comes in different types: either oaky and rich or plumy and velvety. It is prudent to submit that Merlot is highly vouched for in the United States of America and the rest of the world simply because it caters to the needs of everyone: -all the desired tastes in one basket. Additionally, the name is French, and it means “a little black bird.”
Keywords: Merlot, Red-Skinned Grapes, Best wine
Since Merlot can survive in several climatic conditions, it is at times referred to as the Chameleon. Additionally, the phrase chameleon also fits perfectly, and it is also an epitome of the multiple production techniques. Nevertheless, growing great Merlot is not as simple as all and sundry can imagine. Hence most farmers are likely to overplant and produce wine that is of low quality. Research on the various types of wine reveals that Merlot is a wine that boasts average acidity, and it’s also average compared to alcohol. The perfect type of Merlot also boasts of various flavors that include cocoa, plum, graphite, and herbs. The color of Merlot is red because it is made of red-skinned grapes. When it’s poured into a glass, the primary indicator of its presence is the tones of orange on the grim. Notably, the color of Merlot changes as time goes by. The color change begins with a gradual loss of brightness. Being the second most planted grape in the whole world, it records higher sales than other wine brands.
How to Make Merlot
The first part involves the reduction of tannin level by removing stems away from the grapes. Furthermore, eliminating the stems also minimizes all the wine’s bitterness, thus making it sweet. The process of fermentation usually occurs at degrees Fahrenheit of between 82-86 degrees. Notably, it occurs with the stems still attached to the grapes. Naturally, Merlot is considered to have a lower tannin level because of its thin skin. Tannins exist within the skin of grapes and seeds. Besides, they also contain chemicals. Tannins are also tasteless, but they emit astringency. Astringency is the causative of the dry mouth sensation and often makes the face muscles contract whenever one sips the wine (Schumacher et al., 2013).
The skins are usually squeezed down three times during the fermentation process to remain wet for a more extended period. Vintners, however, allocate different timeframes on the period of fermentation of the skins. The recommended timeframe is usually 14-21days. After the fermentation process is finalized, the producers store the wine in containers best known as oak barrels. The recommended temperature for the oak barrels is twenty-six degrees. In contrast, the merlot ages in the barrel, more tannin is also drained into the wine (Schumacher et al., 2013).
Content in One Bottle of Merlot
The percentage of alcohol present in Merlot depends on where exactly it is grown (Climate). It is correct to submit in that manner since the climate where it is grown has a strong effect on the ripeness. For instance, French Merlot boasts of alcohol content of about 14 percent. On the other hand, warmer climatic regions like Australia and Chile have an alcohol content of about 14 .5 percent.
The producers of Merlot wine have permanently opted for the dry version of the wine. Besides, its sweetness is entirely different since it is not achieved by adding contents of sugar. Its sweetness comes from the sweet fruits. Merlot is also a dry wine (Pineau et al., 2011). Dry wine is one in which its grapes are squeezed, and then the extracted juice is changed into alcohol. Residual sugar is likely to remain in a specific portion of the juice that is not fully transformed into alcohol.
How Serve Merlot
Let’s face it! Almost all reds boast of a particular room temperature. Nevertheless, the ideology is repugnant since most households have a different range of temperatures. For instance, in Winter, the households are cold, and they get warmer in summer. Regardless, it is to understand that 75 degrees are still high for red wine. Merlot is versatile in that it can also be served alongside other dishes. On a good day, the wine can be served with pork, turkey, or even chicken meat (Everything You Need to Know About Merlot, 2018).
What Makes Merlot Infamous? (sideways)
The critical functionaries in the wine business have attempted to look into Sideways’ impact on the whole business. There are multiple arguments as to whether it made the brand more famous or infamous. All in all, the most recognizable argument is that the movie made the wine infamous because it depicted a disgusting scene. Nevertheless, that particular period was characterized by overplanting (Everything You Need to Know About Merlot, 2018).
Merlot is among the world’s favorite red wines that have stayed in the market since time immemorial. Besides, it is highly vouched for in the United States of America, and it comes second after Cabernet Sauvignon. The producers of Merlot wine have always opted for the dry version of the wine. Besides, its sweetness is entirely different since it is not achieved by adding contents of sugar. Its sweetness comes from the sweet fruits. Merlot is also a dry wine. Dry wine is one in which its grapes are squeezed, and then the extracted juice is changed into alcohol. Residual sugar is likely to remain in a particular portion of the juice is not fully transformed into alcohol.
Everything You Need to Know About Merlot. (2018, November 26). Wine Enthusiast. https://www.winemag.com/2018/11/26/everything-you-need-to-know-about-merlot/
Schumacher, R., Alañón, M. E., Castro-Vázquez, L., Pérez-Coello, M. S., & Díaz-Maroto, M. C. (2013). Evaluation of Oak Chips Treatment on Volatile Composition and Sensory Characteristics of Merlot Wine. Journal of Food Quality, 36(1), 1–9. https://doi.org/10.1111/jfq.12012
Pineau, B., Barbe, J.-C., Van Leeuwen, C., & Dubourdieu, D. (2011). Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines. OENO One, 45(1), 27. https://doi.org/10.20870/oeno-one.2011.45.1.1485