Normally Merlot has a red raspberry bouquet and flavor with half the tannin (the element that makes you pucker) of a Cabernet Sauvignon. In some cases a pH more than 3.6 can cause the grapes to turn brown and not age well. Cooler climates tend to produce grapes with lower pH. However, there are many examples where Merlot thrives in hotter climates, such as at Duckhorn Vineyards and Beringer Vineyards, both in St. Merlot grapes thrive in cool areas such as the Yakima Valley of Washington state, Long Island, N.Y., and some areas of British Columbia. The demand for Merlot has caused this grape to be planted in areas that previously had been stereotyped as unsuitable for it. Merlot produces lots of bouquet, savor, and softness, which decreases the firmness of the Cabernet grapes and makes the wine drinkable sooner. Merlot grapes, also known as Merlot Noir in Bordeaux, have been used to soften wines made from Cabernet Sauvignon for many years. Merlot has become an important red grape throughout world.
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