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Written by Master Sommelier Evan Goldstein

It was not so long ago that Merlot (mer-ˈlō), one of America's most popular red wines, was just a blip on the radar screen. Though long important to Bordeaux, Merlot has been present as a varietal on American store shelves and wine lists for less than 50 years! Several factors have contributed to its increased popularity: First, it's easy to pronounce -- and laugh as you may, that's a big deal. Second, Merlot is often rounder, plummier, more fruit-forward, and plusher in tannins than many of its counterparts, so it makes for easier and, for many wine drinkers, more pleasant drinking. In fact, the smoothness of Merlot is frequently used in blends to soften and round out the edges of its more astringent relative, Cabernet Sauvignon. Recent research from YouGov.com shows that among a diverse sampling of American wine drinkers, the most popular reds are Merlot (19%), Cabernet Sauvignon (18%), Pinot Noir (12%), and Zinfandel (12%). Yes, you read that correctly: The grape is the world’s second most widely planted red, after Cabernet Sauvignon, propagated in close to 40 countries, and the third most popular red wine variety in the United States, and seminal to California’s wine industry.

7.67%

Total Vineyard/Winegrape Plantings in California
35,962 Acres

Bearing and Non-bearing Acreage in California

7.67%

Total Vineyard/Winegrape Plantings in California
14,553.62 Hectares

Bearing and Non-bearing Acreage in California

Year end 2020

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlying styles, the following chart represents the preponderance of what you will find in California:

Dryness/Residual Sugar

Still: 100 percent on a scale from Dry to of Dryness/Residual Sugar.
Acid (potential)

Still: 80 percent on a scale from Low to High of Acid (potential).
Alcohol (potential)

Still: 100 percent on a scale from Low to High of Alcohol (potential).
Body (weight on palate)

Still: 100 percent on a scale from Light to Full of Body (weight on palate).
Texture

Still: 100 percent on a scale from Gritty and Astringent to Round and Smooth of Texture.
Tannin

Still: 80 percent on a scale from Low to High of Tannin.

Aromas/Flavors

Influenced by climate, terroir, clonal selection and winemaking.

Fruit

Blackberry, mulberry, boysenberry, black currant (cassis), plum, blueberry, black or red cherry
Vegetable

Bell pepper, black or green olive, fennel, rhubarb, tomato leaf, cola nut
Herbal/floral

Leaves, eucalyptus, oregano, laurel, mint, thyme, sage, rosemary, pine, green or black tea, sarsaparilla, pipe tobacco or cigar box, violets
Earth

Dusty earth, humus, mushroom, truffle, graphite (pencil box), cedar, tobacco
Wood (oak)

Dill weed, nutmeg, coconut, coffee bean, mocha, chocolate, toast, cocoa, molasses, walnut, maple, vanilla, brown sugar, caramel, sawdust or cut wood, smoke
Other:

Leather, musk, tar