Question about red wine texture?

[BEEBEEP]

I’ve had a hard time finding a merlot, or cab that doesn’t have at least a little bit of a gritty texture to it, (literally feels like fine sand in my mouth), and no I don’t chill them. It doesn’t seem to mater if it’s an expensive or inexpensive bottle.

The “Stone Cellars” line by Beringer is the only one I’ve tried so far that doesn’t have this “gritty texture”. Is this normal, or am I just weird?

Someone suggested I that I prefer “fruit forward red’s”. What does that mean, and what are some others I might like? The same person suggested the 2000 Bogle merlot, any other suggestions?

Thanks