The general flavors remain relatively consistent around the world. However, there are some regional styles.
In its native soil, Merlot produces wines that are drier and more elegantly structured with less obvious fruit and more pronounced herbaceous aromas. Almost always blended with Cabernet Sauvignon or Cabernet Franc, these wines are less juicy than New World Merlots and are best paired with a meal.
California and Washington
Grapes from these regions reflect the warmer climates in which they are grown as well as a bolder style. Typically much richer and fuller-bodied than Bordeaux with riper red cherry fruit flavors, mocha overtones, and more obvious toasty oak notes.
This style is typically fruitier and has more concentrated flavor than Merlot from the US. Riper fruit leads to jammy almost sweet red berry and candied cherry flavors and a soft luscious texture. There are often pronounced flavors of chocolate and toasty oak.
Chile and Argentina
Typically produced in a soft, fruity medium-bodied style. Fruity and accessible, often with the herbaceous flavors common to Bordeaux.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.