Web About Health - Food-and-Drink Merlot: A Quick GuideMerlots have soared in popularity in the last decade. Merlot is the most widely planted grape in the Bordeaux wine region in France, and it is also quite widely planted in wine regions in the United States, particularly in California. In California, there were only 2000 acres of Merlot in 1985, over the years, this has grown to 50,000 acres in 2003. While Merlots are quite often softer and more lush than Cabernet Sauvignon, they are still often full-bodied, deep in color, and fairly high in alcohol with flavors of cherry, plum and chocolate. Merlot matures in the bottle earlier than Cabernet Sauvignon, so Merlots are generally held in higher esteem by wine drinkers than by wine collectors. Merlot is also commonly blended with Cabernet Sauvignon, to soften the Cabernet, and create a more complex wine. When serving Merlot, it should be slightly below room temperature. Place it in the refrigerator for 15-20 minutes before serving, to bring it to the correct serving temperature. Merlot pairs well with many foods, including red meat, pork, poultry, and pasta. Over the years, where Merlot used to be utilized in blending with other wines, more and more, it is beginning to be appreciated on it's own. About the author: Learn more about wine and wine growing regions at Wine Country Guide.Read similar articles: Garlic As A Second LanguageLow Fat Fallacy The French Paradox Fall for Outdoor Entertaining This Autumn Alfredo, And Who On Earth Was He? "Trading Spouses" Teaches Relationship Building Through Cooking The History of Thai Food Dehydrate Vegetables for Long Life My Waffle Iron One Bird the President Didn’t Pardon
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