Quote:
Originally Posted by CRussel
Ah, there are a lot of those. My experience of Merlot made in the US has been that they're frequently allowed to over-ripen, leading to a soft, flabby wine that has more alcohol than body. In fact, I'd quite gone off merlots, with a very few exceptions, before moving to British Columbia, where the shorter season makes Merlot a preferred red grape since it matures somewhat before Cabernet. (And way before Zinfandel, but that's a hopeless task up here until global warming turns us into California.) My real surprise was how very good Merlots can be here. They have body, they have structure, fruit without being a fruit bomb, and an all-round excellent drinking or food wine.
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You're right, there are some decent Merlots, this just wasn't one of them.
Now drinking a Grenacha Rioja, which is much more to my taste.