A Tour of Wine Grapes: Merlot

Merlot 🍷

Merlot (murr-low) originated from the Bordeaux region of France. Its name is derived from merle, the French word for blackbird, likely due to the grape's deep color.

Modern DNA profiling proves Merlot is a natural cross between Cabernet Franc and the rare, ancient Magdeleine Noire des Charentes. It was first officially recorded in Bordeaux in 1784 under the local name Merlau.

Although Merlot is grown across the world, it remains the most widely planted wine grape in all of France.

Originally considered a secondary grape, it gained massive importance on Bordeaux's Left Bank where it is blended with Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec.

On the Right Bank it is the dominate grape with Cabernet Franc and/or Cabernet Sauvignon being a more minor blending partner (5-30%).

Wines produced from the Merlot grape are medium to full-bodied red wines that tend to have lower acidity and softer tannins than Cabernet Sauvignon. Flavors include plum, black cherry, and raspberry. Oak aging imparts flavors of chocolate, vanilla.

Merlot wines typically age well for 3 to 7 years, with premium bottles aging up to 20 years when properly stored.

After decanting for 30 minutes, serve Merlot slightly chilled (around 62°F / 17°C) in a big bowl glass.

A Tour of Wine Grapes: Marsanne

Marsanne 🟡

Marsanne (mar-shon) is a white wine grape from France that has its origins in the Northern Rhône Valley.

The grape's cultivation was first recorded in the 16th century. It was formally documented as a distinct varietal in 1781, establishing its status in Rhône winemaking. During the Middle Ages, local monasteries kept the grape alive using it primarily as a blending component long before it was bottled as a single varietal.

By the 17th and 18th centuries, White Hermitage (made mostly of Marsanne) was globally famous. U.S. wine connoisseur Thomas Jefferson famously declared it "the first white wine in the world without a single exception."

In the late 1860s, Marsanne was exported to Victoria, Australia. Because Europe's vineyards were later devastated by the Phylloxera pest, Australia's now houses the world's oldest living Marsanne vines which were planted in 1927. The grape did not reach California until the 1980s.

While Marsanne often lacks any depth of aroma or flavor, it does tend to be use predominately as a blending variety with its more aromatic Rhône cousin Roussanne, and the more international pairing with Viognier.

Marsanne wine is light in body with low acidity. It generally tends to lack any depth of aroma but can exhibit flavors of honeydew melon, quince, Mandarin Orange, apricot and pear.

Marsanne as a varietal is not particularly age-worthy and should be consumed young (less than 5 years old).

Serve Marsanne cold (45 - 55 F) in a white wine glass with no decanting required.

A Tour of Wine Grapes: Malbec

Malbec 🍷

Malbec's roots trace back to southwestern France, where it has been cultivated for over a thousand years. In the rugged Cahors region, it goes by many names — Côt, Auxerrois, or Pressac — and produces famously dark, tannic wines that the locals call "black wine." Malbec's thick skin is so loaded with anthocyanins (color pigments) that it was historically used as a natural ink and fabric dye in France.

It remains one of the six permitted grapes in Bordeaux blends, adding color and structure to the mix.

While Cahors championed Malbec, the grape remained a minor player in Bordeaux and never gained broader recognition across France. The brutal frost of 1956 wiped out much of the Cahors vineyards due to the grape's vulnerability to the cold, damp European climate. It was fading into obscurity — until Argentina changed everything.

In 1853, a French agricultural engineer named Michel Pouget took Malbec cuttings to Mendoza, Argentina. It was there, that Malbec found its footing. The intense sun, cool nights, low humidity, and mineral-rich soils transformed the grape entirely. What had been a workhorse blending variety in France became a world-class, full-bodied varietal wine in South America.

Today, Argentina is the major producer of Malbec accounting for nearly 75% of the world’s supply. France is the other major producer. The U.S. produces only a small amount.

Malbec’s aromas include dark fruits such as plum, blackberry and black cherry along with floral scents. Oak aging imparts aromas of dark chocolate, vanilla, tobacco leaf, mocha and leather. On the palate, Malbec is a full-bodied wine with, you guessed it, black fruit flavors of blackberry along with plum and blueberry. Flavors derived from oak aging include cocoa and coffee. The finish of a Malbec is medium in length.

Malbec wines can be aged for 5-10 years, typically.

Malbec should be decanted for 30 minutes before serving in a red wine glass at 60 - 68 F.

A Tour of Wine Grapes: Gruner Veltliner

Gruner Veltliner

Grüner Veltliner (grew-ner felt-lee-ner) is a white wine grape that is prodomanatly grown in Austria, accounting for more than a third of the country’s total vineyard area with Slovakia, Hungary and the Czech Republic being the other significant growers.

Often just referred to as “Grüner,” this wine is typically low in body, tannin and sweetness but high in acidity. But, being a very versatile grape, it can also produce wines that are rich and full-bodied.

Key flavors of wines produced from Grüner Veltliner grapes includes lime, lemon and grapefruit. But, most famously, it has spicy, herbal notes of white pepper, radish and lentils. Bet you haven’t had a wine with notes of lentil before!

Grüner Veltliner is one of the few white wines that can be incredibly age-worthy, though its longevity depends heavily on the style. Everyday versions are meant for early consumption while high-quality productions can age for 10 to 30 years or more!

Grüner Veltliner wines should be served cold (45 to 55 F) in a white wine glass. No decanting required.

A Tour of Wine Grapes: Grenache

Grenache 🍷

Grenache (grenn-nosh) is also known as Garnacha in Spain.

More than 90% of Grenache is grown in either France or Spain, with Italy and the U.S. making up much smaller fractions.

Grenache is used in the French Rhone GSM blends (Grenache, Syrah & Mouvedre) and in Châteauneuf-du-Pape.

It is said that in the 17th and 18th centuries, before strict French wine laws (AOC) existed, Burgundian merchants often illegally blended high-alcohol Grenache from the Rhône into their Pinot Noir to give it more "body" and color.

Wines made from the Grenache grape are medium to medium-high in body with medium-low tannin and acidity.

Typical notes include red fruits such as strawberry, raspberry and cherry with some spice notes such as white pepper, cinnamon and anise. Oak aging can impart leather, tar and tabacco leaf flavors.

Despite its low acidity, Grenache wines can age 3-5 years with the premium Châteauneuf-du-Pape wines being age worthy from 10 to 20 years.

Grenache should be served in a red wine glass at 60-68 F. Decant 30 minutes before serving.