Pinot Noir vs Merlot: A Guide to Taste Differences

Among the world’s great wine varieties, Pinot Noir and Merlot have won a legion of fans across the globe. Both these ancient grapes hail from France and have been grown in French vineyards for centuries.  As one of the world’s most influential wine-growing countries, the French have produced some of the finest examples of these varietals, which are both known for being easy-drinking, smooth reds. 

Pinot noir and merlot are now grown across the world, and there are a range of different styles on the market for wine lovers to discover. So, what exactly are the characteristics of a pinot noir and a merlot, and how do they differ from one another? This article will help you discover the key differences between the two varietals, explore their flavor profiles, and find out which food pairings work best for each wine. 

What are the Key Differences Between Merlot and Pinot Noir

Both Pinot Noir and Merlot are known as easy-drinking red wines. Yet they are both very different drops!

Let’s look at the key differences that define these noble grape varieties.

• Bright, fruity merlot is a vibrant, approachable, medium-bodied red wine. In contrast, Pinot Noir is all about refined finesse with a lighter body, complex flavors, and low tannins but a medium to high acidity.
• Generally, merlot is smooth on the palette due to having a lower tannin content than other big reds like Cabernet Sauvignon. With its soft tannins, a good glass of Merlot can be like a silky temptress bursting with juicy plum and succulent blackberry flavors.
• Pinot Noir is an elegant light, light-bodied red that reflects softer fruit flavors like ripe raspberries or fresh summer strawberries.  Generally, it will be lighter in color than a Merlot.
• The cultivar’s dark-skinned, tightly-clustered grapes give Pinot Noir its name.  As a varietal, Pinot is highly prized. It originates from France and is closely associated with Burgandy, where vineyards have grown this native grape since the Middle Ages.
• Merlot grapes are also native to France and have a strong association with the Bourduex region.  Merlot is a key component of a traditional Bordeaux Blend.

However, bear in mind various factors can influence the flavor profile of a wine, such as the growing conditions (weather, soil composition), winemaking techniques, the climate in which it has been grown, and the time the grapes have been harvested.

Different wines of the same varietal can be wildly different, which is what makes wine so exciting and fluid. There are always new tastes and flavors to sample, and your new favorite bottle is out there waiting for you to discover.

Merlot Taste Profile

Smooth, silky Merlot has many faces, from easygoing, soft, and fruity to more full-bodied, robust, and structured.  It can be full-bodied and jammy, reminiscent of a rich spiced fruitcake, or medium-bodied, refreshing on the palette with wisps of smoke and notes of earthy soil.

Typical flavors include luscious dark fruits such as juicy dark plums, late-season raspberries, or black cherries. You may pick up hints of chocolate, notes of cedar, or earthy tones like tobacco.  On the nose are aromas such as summer fruits, touches of spice, cinnamon, and sour cherry.

When Merlots are aged in oak, they can have a rich complexity and depth to them. Oak can impart nutty flavors like hints of almond and roasted hazelnuts and delicious warm notes of gooey caramel, vanilla, and freshly roasted coffee.

The fact that Merlot grapes are one of the most widely grown varietals in the world is a testament to it being one of the most popular wines in the world. The grape is relatively easy to grow and adapts well to different climates. It has been widely planted worldwide.

Often referred to as a chameleon due to its ability to adapt to different environments and wine-making techniques, you will find a wide range of styles of Merlot on the market to discover and enjoy, from velvety, full-bodied Merlots made for aging to lighter examples that are bursting with red fruits.

Merlot wines produced in warmer climates like California, Argentina, and Australia tend to make full-bodied, fruit-forward Merlots.  With plenty of heat and sunshine, the grapes are nice and ripe and tend to give more decadent dark fruit flavors.  In warmer climates, the fruit on the palette is the star of the show.

As grapes ripen quicker in warmer climates, the sugar content in the fruit develops quickly, producing wines with a fuller body but lower acidity. The hotter the weather, the more residual sugar develops in the grapes. Plus, the fruit has a longer ripening period, so there is more time for the sugar levels to increase. This leads to velvety, sweet-tasting Merlots bursting with ripe, dark summer fruits.

If you’re after a super smooth Merlot that will slip down effortlessly, try one from a warmer climate like Napa Valley or Sonoma County.

Cold climate Merlots are grown in lower temperatures with shorter growing seasons. The residual sugar of Merlot grapes grown in cooler temperatures is less than those grown in warmer climates.

Cool-climate wines have a lower alcohol content as the residual sugar is what is converted into alcohol.  When sampling a cool climate Merlot, you will notice it has a lighter body.  You may find it has a more delicate feel to it.  Dark fruit flavors give way to red fruits like raspberries, cherries, strawberries, and cranberries.  It can have earthy flavors and savory with hints of herbs, cloves, and mushrooms, and it may have floral notes of lavender or hints of smoke and leather.

Also, grapes grown in cooler climates have more acidity.  A grape’s acidity comes from the grape pulp, and a grape is most acidic when it just starts to become ripe.  The acidity lessens as the fruit ripens.  So, grapes grown in cooler temperatures retain more of their acidity.  This allows winemakers to create merlots with a hint of tartness that appear fresher and more vibrant on the palette.

When selecting a fresher, more structured Merlot, consider trying a Hawkes Bay Merlot from New Zealand.  Merlots from cooler climates like New Zealand generally have good cellaring potential due to their higher acidity and more robust tannin content. So, they are a perfect option if you’re looking to choose a special bottle for the cellar. Because of their higher acidity, tannin content, and full body, they can taste similar to a Cabernet Sauvignon.

Basically, merlot is a grape capable of producing an array of different styles, and that adaptability has earned it a special place in the world of wine.

Is Merlot Easy To Drink?

Yes! Merlot is definitely an easy-drinking red.  Its smooth and silky mouthfeel makes it an extremely approachable red for most wine drinkers.  It’s soft, and velvety and slips down a treat due to its low tannin content.

A good glass of Merlot can be like a sensual embrace with its ripe fruits, and complex flavours.  It pairs well with a range of different foods and is an excellent choice for beginner wine drinkers to explore, as it’s generally not too heavy or tart.  Price-wise, there are Merlot options for every budget.

Best Merlot Food Pairings

There is no better time to enjoy a bottle of Merlot than over a leisurely dinner with friends and family. And if you’re bringing a bottle to a dinner party, Merlot is a fantastic choice because it’s pretty versatile, matches lots of different meals, and is also great on its own!

The key to matching a wine with food is matching the strength of the food and the wine.  You want a full-bodied red for a hearty, flavorsome dish.  This lends balance to the pairing.

If you have a more delicately flavored dish, you want a lighter wine that won’t overpower the flavors of the meal.  Following this simple rule will help you when selecting a wine for dinner.

• It goes without saying that Merlot pairs well with red meat.  Red meat and red wine go hand in hand.  The meat’s fat, salt, and proteins combine with the wine to soften each other.  When combined with meat, the tannins of the wine seem softer and smoother.
• Try pairing Merlot with a rich, slowly-simmered beef bourguignon. Its hearty sauce, rich umami flavor, and succulent chunks of beef provide the ideal backdrop for a bottle of Merlot.
• Or consider a charcoal barbecued rack of lamb, perfectly cooked, medium rare.  The lamb’s fat and the tang of smoke from the charcoal will complement a velvety, fruity, oaked Merlot. For herby lamb chops, a cool climate Merlot with more herbaceous notes like thyme can be a solid match.
• Sometimes, simplicity is key.  A well-balanced pasta dish is comforting and satisfying.  A fruity, lighter Merlot works well with pasta, particularly with a more decadent sauce.  For extra complexity, consider topping pasta with a salty cheese, like pecorino.  And you can never go wrong with a bubbling hot, cheese-topped lasagna and a smooth-drinking bottle of Merlot.
• White meats like juicy pork cutlets or tender duck breasts with red wine and orange jus are great with a medium-bodied Merlot, which provides an ideal balance and enhances the dishes’ flavors without overpowering them.
• Meat doesn’t have to take center stage with food matching a Merlot.  Many vegetarian dishes make a fantastic match.  Try hearty bean stew, buttery garlic mushrooms, and smoky roasted vegetables, which all work exceptionally well with the savory taste profile of earthy, cool climate Merlots.

Pinot Noir Taste Profile

Although both are fruity reds, the flavor profiles of Pinot Noir and Merlot are quite different.

Pinot Noir is a lighter-drinking red. Its low tannins make it smooth, light, and easy to drink.  Beginner wine enthusiasts or those who prefer white wine tend to find Pinot Noir an approachable red to start out with.

Some of the finest Pinot Noirs in the world are produced in Burgandy, with several vineyards in the region awarded with Grand Cru status, which signifies these vineyards are the creme de la creme. Although lighter in body, a well-made Pinot Noir has a highly complex and nuanced flavor profile and can have incredible depth.

Typical flavors include fresh red fruit like strawberries, raspberries, mulberry, and bright red cherry.  It’s often described as soft, sensual, and gentle.

On the nose, Pinot Noir is elegantly fragrant with hints of lightly perfumed floral bouquets, touches of violet, and notes of mushroom, clove, and truffles.  Many pinot noirs are aged in oak, and this can enhance their earthy, savory characteristics, imparting flavors like freshly cut grass, butter, and hints of vanilla and spice.

As a wine, Pinot Noir is light and refreshing but has a pleasantly long and fruity finish. It thrives in a cool climate and is known for being tricky to grow as it doesn’t fare well in hotter climates.  It requires warm days and cool nights for ideal growing conditions. Notable growing regions for Pinot Noir outside its original home, Burgundy, include Central Otago, New Zealand, Willamette Valley in Oregon, South Africa, and Medocine in California, which have excellent growing conditions for the varietal.

Due to the vine’s love of a cooler climate, the finished wine generally has soft, silky tannins and a high acidity that makes for a lovely refreshing glass of red and makes it ideal for food matching.

The Pinot Noir grape is densely clustered and dark, hence its name. The grapes tend to have a reasonably thin skin, which makes it easier for winemakers to extract aromatic compounds from the wine and helps give the Pinot Noir its delicate yet refined flavor. It also means the color of the wine is lighter than, say, a Merlot whose grapes have a thicker skin.

Is Pinot Noir Sweeter Than Merlot?

As Merlot and Pinot Noir are both bursting with fruit flavors on the palette, they have a lovely sweetness.  However, both wines are, in fact, dry wines. They have very little residual sugar. Yet the intensity of flavors in the wine produces a perceived sweetness.

Warm-climate Merlots have more residual sugars and can be sweeter than cool-climate pinot noir. Yet neither Pinot Noir nor Merlot is a sweet wine per se.

Best Pinot Noir Food Matches

Pinot Noir’s high acidity makes it an ideal food wine and a good pinot noir can be the perfect complement to a range of dishes.  Its elegant flavors enhance a dish but don’t overshadow it.

• Pinot Noir is a winner with gamey meats like duck.  The acidity of the wine stands up well to the duck’s natural fattiness. Yet its lighter body means it doesn’t overwhelm the delicate taste of a duck dish.
• Whereas white wine is usually a go-to for fish dishes, Pinot Noir can work well if you’re looking to pair it with a red.  Meaty fish like tuna or salmon are amazing with a pinot noir, especially if the fish is served with a rich sauce.  Consider serving a peppery tuna steak, red berry sauce, and a bottle of fruity pinot.
• As Pinot Noir is light and refreshing, it works well with summer pasta dishes.  On hot days, a lighter red is sometimes what the doctor ordered! Homemade pasta sauce for freshly grown tomatoes is an ideal match, and a pinot’s high acidity can stand up to the acidity of tomatoes.
• If you’re looking for a red to pair with Asian cuisine, you definitely don’t want anything too heavy, as it will swamp the dish.  A pinot can be a great compromise. Think Peking duck or teriyaki chicken. Tangy, sweet, and sour flavors washed down with a bright, vibrant light red!