Level 2 · Wine & Spirits Exam Prep
Merlot
Plummy and approachable — from Saint-Émilion to California.
Topics covered
- Right Bank Bordeaux
- Pomerol
- California Merlot
- Blending role
Level 2 Study Guide
Bordeaux-Style Reds
Quick Revision
- Medium-full body, soft tannin
- Plum, black cherry, chocolate, mocha
- Bordeaux Right Bank: Merlot-dominant
- Left Bank: Cabernet-dominant
- Pomerol: Pétrus = near-100% Merlot
- Chile: ripe, good value
Key Facts for the Exam
- Medium to full body, soft tannins, medium-high acidity; plum, black cherry, chocolate, mocha
- Bordeaux Right Bank: Saint-Émilion and Pomerol — Merlot-dominant blends (Pétrus is almost pure Merlot)
- Bordeaux Left Bank: Merlot plays supporting role to Cabernet Sauvignon
- Chile: widespread, good value, ripe plum and cassis styles
- California (Napa): full-bodied, ripe, often heavily oaked — "international style"
- Italy: "Super Tuscans" use Merlot (e.g. Masseto); also in northeast Italy (Friuli)
Level 2 Exam Tips
- 1.Merlot vs Cabernet Sauvignon: Merlot = softer tannin, plum; Cab Sauv = firmer tannin, blackcurrant.
- 2.Bordeaux Right Bank (Saint-Émilion, Pomerol) = Merlot dominant; Left Bank = Cabernet dominant.
- 3.Pétrus (Pomerol) is the world's most expensive Merlot-based wine — useful prestige knowledge.
- 4.Chile produces large volumes of good-value Merlot with a ripe, accessible style.
Common Exam Mistakes
- ✗Confusing Right Bank (Merlot) with Left Bank (Cabernet) Bordeaux — geography test staple
- ✗Thinking Merlot is thin or light — it is medium to full body, just with softer tannin than Cab Sauv
- ✗Forgetting that "Super Tuscans" can include Merlot — they are not exclusively Sangiovese
Related Topics
Key Terms
Frequently Asked Questions
- What is the difference between Merlot and Cabernet Sauvignon?
- Both are Bordeaux red varieties, but they differ in style. Merlot has softer, rounder tannins, a plummy, chocolatey character, and is more approachable young. Cabernet Sauvignon has firmer, more grippy tannins, blackcurrant and cedar character, and typically needs more ageing. In Bordeaux they are often blended together.