If you were asked what wine you wanted to drink with that juicy steak you just ordered, what would you have chosen if you didn't know any particular label? Merlot Cabernet Sauvignon, of course! Of all the Bordeaux wines, the merging of two major grape varieties that originated from one of France's top winemaking regions has been described by wine connoisseurs as the "perfect marriage."
A Cabernet Sauvignon varietal usually has a high-tannin profile, which is offset by Merlot's softer bite. Moreover, blending techniques require that the winemaker add more flavours to create a perfect finish to the wine.
Wine Tasting Notes for the Merlot Cabernet Sauvignon Blend
As was frequently said about the two varietals, the Cabernet red is too sharp for everyone's taste, but it provides a strong structure for the Merlot's lusciousness to lean on. Imagine how the human flesh needs its skeletal frame and you'll understand how this two were designed to function together. In general, this Cabernet Merlot blend of red grape varieties would have the following characteristics:
* The major fruity flavours in this blend are a mix of black cherry, blackberry, blackcurrant, and plum. These are followed by secondary flavors of dark chocolate, black pepper, raspberry, and licorice.
* According to expert winemakers, the blend must have about 70% Cabernet Sauvignon and 30% Merlot in it. Its bouquet ideally has hints of chocolate and dark plums with dark floral scents, like violets.
* If it were oaked, then there would be a woodsy accent to the bouquet. The longer it stays in an oak barrel, the more likely it would absorb the wood's flavor and scent.
* The blend often results to a dark red color at the center with a hint of orange towards the rim. Old blends usually have more variation between the primary and secondary colors.
* While younger blends have a denser appearance, older blends have greater opacity wherein wine tasters could see through the glass and identify somebody's handwriting.
* This blend is often characterized by a big strong finish, which leaves your mouth a bit dry and makes you salivate. The dryness is caused by too much tannins in the wine, but the bitterness of tannin also adds balance and firmness to the blended wine.
* Tannins are the reason for that tinge of herbal to the blend's flavor and aroma. It's like sucking on a used tea bag, which certainly tastes bitter because of the tannins in the herbs used.
Food Pairings for the Cabernet Merlot Red Wine
The characteristics of this Bordeaux blend make it a perfect companion to the smoky meaty flavors of a steak with its bone marrow intact, a roast for dinner, or maybe baked lamb chops. If you want, you can also serve this before a meal as aperitif to prepare the palate. Find out more about Cabernet Merlot wines and how you should serve them during a dinner party at your home.
Despite the secondary flavor of dark chocolate in it, the blend may not pair well with actual chocolates or desserts made with chocolates. The bitter flavor of chocolates makes the red wine taste more sour than intended. It also emphasizes the astringent odor produced by the tannins in the red wine.
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