newbie needs your help

[Scoop]

There are certainly some good 100% Merlots out there (among many dogs), and you've got some good recommendations from the Board, but IMHO, the merlot grape is best used in blends with Cabernet Sauvignon, Cab Franc and some others, i.e., like in many Bordeaux, Cali "Mertitage", some nice Aussies, even on Long Island (like the 1997 Schneider Cab Franc, that has a nice dose -- around 17% I believe -- of Merlot). Also, under US wine law, as long as the wine is 75% from one variety, it can be labelled as such. Hence, many US "merlots" out there do have some other varieties blended in, like their distant cousins from St. Emillion, which invariably improve on the (mere) Merlot. Cab Sauv often gives the often voloptuous (but sometimes "soft" or "fat") Merlot some welcome "backbone" or "structure"; Cab Franc can lend some nice herbaceous qualities. Both (and others, like Petit Verdot, Malbec and others) can (and do)improve the Merlot-based blend. Vintners in Bordeaux have been doing it for generations -- and not for nothing!

So, in the spirit of Foodie's remarks, but keeping it under the Merlot roof, there is a lot to explore within -- and beyond -- the currently "hot" Merlot banner.

Cheers,

Scoop