Merlot is a red wine grape variety that originated in the Bordeaux region of France and is one of the two dominant grapes, along with Cabernet Sauvignon, in Bordeaux blends. The name is a diminutive of the French "merle" (blackbird), generally explained by the grape's dark blue-black skin.
Merlot wines are typically medium- to full-bodied with softer tannins than Cabernet Sauvignon, showing black cherry, plum, and blackberry fruit, sometimes with notes of chocolate or vanilla. On Bordeaux's Right Bank, in Pomerol and Saint-Emilion, Merlot-dominant wines are especially prized for their elegance and aging potential.
In cooking, Merlot's fruit and moderate acidity make it a good choice for deglazing pans and building sauces and braises for red meat, such as beef stew or braised short ribs. It is grown worldwide today, including in the United States, Italy, Chile, and Australia, and is used both as a single-varietal wine and blended with Cabernet Sauvignon, Cabernet Franc, and Petit Verdot.