What food goes with Merlot?
The best foods for Merlot
Roast beef and steak
Merlot's soft tannins and dark fruit flatter roast beef and a seared steak, and suit leaner cuts like filet mignon that bigger reds can overwhelm.
Lamb
Herb-roasted lamb is a classic: the plum and cedar notes echo rosemary and garlic while the soft tannins cut through the fat.
Duck
Duck breast and other rich poultry meet their match in Merlot, whose ripe fruit and medium acidity balance the richness.
Pork chops and tenderloin
Pork is Merlot's easy everyday partner, from grilled chops to a roast tenderloin with a plum or mushroom sauce.
Hard, aged cheese
Aged cheddar, Gouda and Parmesan stand up to Merlot, their salty nuttiness playing off its ripe plum fruit.
What is Merlot?
Merlot is a dark-skinned red grape grown across Bordeaux, California, Washington, Chile and Italy, usually made into a medium to full-bodied dry red. It has soft, supple tannins and medium acidity, with flavours of black cherry, plum, blackberry and often cocoa or cedar from oak. Bordeaux styles lean structured and earthy, while warmer regions give a riper, plusher, more chocolatey wine.
Why these pairings work
Merlot works with so many dishes because it sits in the middle: enough body and tannin for red meat, yet soft enough not to fight the food. Its plum and black cherry fruit suits savoury, umami-rich plates, from a Sunday roast to a mushroom sauce. Match a ripe New World bottle to grilled and barbecued meat, and a leaner Bordeaux to lamb, duck and earthy dishes.
Grappi profiles Merlot by body, acidity and tannin, then matches it against a reference of 185,000 wines to score each pairing out of 100.
Serving tips
- Serve Merlot slightly cool, around 15-18C: too warm and the alcohol dominates, too cold and the fruit goes flat.
- For grilled or barbecued meat pick a ripe New World Merlot; for roast lamb, duck or mushroom dishes reach for a structured Bordeaux.
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