Merlot
Merlot
Merlot (pronunciation: /mɛrˈloʊ/) is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.
Etymology
The name "Merlot" is believed to be derived from the French word for young blackbird, "merle", likely a reference to the dark, almost black color of the grape. The first recorded mention of Merlot was in the notes of a local Bordeaux official who in 1784 labeled wine made from the grape in the Libournais region as one of the area's best.
Related Terms
- Cabernet Sauvignon: A variety of red grape mainly used for wine production, and is, along with Merlot, one of the most widely planted grape varieties in the world.
- Libournais: A region in the Bordeaux wine region where Merlot is extensively grown.
- Tannin: A class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
Pronunciation
The correct pronunciation of Merlot in English is /mɛrˈloʊ/. The final "t" is silent, and the "e" is pronounced like the "e" in "set". The stress is on the second syllable.
External links
- Medical encyclopedia article on Merlot
- Wikipedia's article - Merlot
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