What makes a good merlot

Examples of varietal styles include: Merlot, Chardonnay, and Cabernet Sauvignon. Bodies are classified as light, medium, and full. Also, wines are characterized by the amount of tannins. Often you will find that the tannins are stronger in younger examples. Merlot can be considered medium or full bodied and has smooth tannins.

A typical example will have grape scent to it, accompanied with a floral presence. Some various flavors of include: cedar, green olive, tobacco, black pepper, mint, ect. The fruits can range from cherries, plum, raspberries, and black berries.

Merlot comes from Berdou, a region located in France. It is now grown all throughout the world. In American, it is grown in Washington, Texas, and California. Australia, France, and South America are all areas where this style is grown and is quite popular in most locations across the globe. When it comes to making Merlot, the grapes ripen much quicker than you would find for other wines. They are hand or machine picked and then fermented in wooden casks or in tanks.

The fermentation can last anywhere from 7 to 18 days. After this, the liquid is stored in oak barrels or chips. This is where the drink will age. Depending on who is making the drink, typical aging is from 6 months to 18 months.

When serving Merlot, there are several things to keep in mind. First, one of the best parings with this red wine is with lamb or, some other type of red meat. Next, you will want to decant the bottle, which simply means pouring the liquid into a decanter or a large glass see image.

Wait about 15 minutes before pouring the beverage into a glass, one that is deep and wide, with a rim that is slightly smaller. Be sure to first take a small sip and hold in your mouth for a few seconds. If for some reason you spill your drink, there are several ways to remove the stain but, washing it first with white wine will neutralize the red, and take most of that stain out. Follow up with soaking it with some club soda. If you're looking for the most recommended Merlot , it all depends on who you ask and what you're seeking.

There are many excellent Merlots in a number of categories and a variety price ranges from winemakers all around the world. This California Merlot garners decent critics' ratings for such an affordable bottle; the Tasting Panel rated the vintage 93 points and the vintage 90 points.

Expect flavors of cocoa, cherries, and molasses. The vintage has a 90 point Tasting Panel rating and was lauded for its "balanced palate" and sweet berry notes. The vintage had an 89 rating from Wilfred Wong of Wine. This affordable Napa Valley Merlot frequently earns great ratings from wine critics. It has boysenberry and floral flavors. Decanter awarded the and vintages 95 and 96 points respectively, making this tasty Merlot an instant classic. It's a spicy Merlot with flavors of cherries and berries.

In fact, the vintage was 83 on Wine Enthusiast's Top Wines of , and recent vintages have garnered ratings in the mids. It tastes of blackberries, flowers, and spice.

The plush and aromatic Pahlmeyer Merlot from Napa Valley is no stranger to high ratings; the vintage received 96 points from James Suckling and earlier vintages received similar - or higher - ratings. It's a delicious and consistent Merlot that should age for many years. When fermentation is complete, keep your must covered with carbon dioxide.

One indication that fermentation is complete is when all the skins sink and no more carbon dioxide is given off. But probably a more reliable way to tell is to use a pill test, taste the wine, or test the Brix with a hydrometer. Press and settle out, then rack within 24 hours to your oak barrels if you have the quantity or to carboys if you lack sufficient quantities settling is when all the solids drop to the bottom of your carboy, and racking is when you remove all the clear wine from the solids.

If you use oak chips, use only one-quarter pound per gallon 0. If you use older barrels, make sure you rinse them out. Then soak them in a mixture of warm water and a cup 0. Make sure you thoroughly rinse the citric acid with water. Soak oak chips in water overnight, then strain and add oak water slowly to the wine per your tasting preference.

If you choose to fine, treat or fine the finished wine when you are sure the malolactic fermentation is complete.

Just before bottling is a good time to use egg whites. Plastic carboys work better than glass for this cold stabilization. Glass carboys might break. This process removes the cream of tarter so no crystals form in the bottle. Use one potassium metabisulfite tablet per gallon of wine at this time to prevent oxidation. As a rule of thumb, less SO 2 is needed the lower the pH.

If the wine is too tannic for your taste, use a small amount of Knox gelatin to soften the tannins. Dissolve the gelatin in warm water and mix well with the wine. Rack off the solids at the end of cold stabilization. There are many variations you can make in your Merlot. Try fewer days on the skins during fermentation to make your Merlot softer or more days on the skins to make it heavier. You can also experiment with punching down more or less often, aerating, using cooler or warmer temperatures, and picking the grapes earlier or later.

Try different yeast strains. Each yeast strain has a different flavor each yeast produces different esters. So look for a winery in your area that will sell you two- or four-year-old barrels. Smell the barrels before you buy them. If they smell like rotten eggs or mold, do not purchase them. You might be better off using oak chips than barrels if your production is less than 60 gallons L.

As a home winemaker you might not have very good control over how your grapes are grown, but here are some things to look for when you buy your grapes.