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Wine FAQs
WHAT IS MARSANNE?
Marsanne is a French white wine grape originating in France’s Northern Rhône region. It’s best known for its role in the white wines of Rhône, particularly in the appellations of Hermitage, Crozes-Hermitage and Saint-Joseph, where it’s often blended with Roussanne.
Marsanne is an often-overlooked gem in the world of white wines. A versatile grape, it can produce wines ranging from fresh and fruity to complex and honeyed when aged.
While it can be a challenging grape variety to grow, it has made its way to areas outside of France, stretching as far as Australia and North America.
WHERE ARE MARSANNE GRAPES GROWN?
The Marsanne grape is native to the Rhône Valley in France, where it is mainly grown in the northern part of the region, specifically the Hermitage, Crozes-Hermitage and Saint-Joseph appellations within the Northern Rhône. The continental climate of this region helps these grapes ripen fully.
In the Southern Rhône and other regions of France such as the Languedoc, Marsanne is usually used in blends, adding distinctively sweet, nutty notes.
Marsanne has found a home in Australia outside of France, particularly in Victoria. It is used to create single varietals and blends mixed with Roussanne and Viognier. The warm climate in Victoria suits Marsanne, allowing the grapes to achieve peak ripeness.
Marsanne is also grown in California and Washington State in the United States. In California, it’s often found in the Central Coast and North Coast AVAs, while in Washington, it’s planted in regions such as Yakima Valley and Columbia Valley. These areas typically have warm, dry growing seasons ideal for Marsanne grapes.
Switzerland also grows much of Marsanne, primarily in the Valais region. Here, it’s known as Ermitage or Ermitage Blanc. With its warm summers and cold winters, the Swiss climate is suitable for cultivating Marsanne grapes that make rich and complex wines.
WHAT IS MARSANNE WINE’S STYLE AND CHARACTER?
Marsanne grapes create white wines that are typically full-bodied and richly textured. They’re often described as having an almost oily or waxy feel on the tongue. They also have moderate acidity, contributing to the wine’s rounded character.
The colour of Marsanne wines can range from a pale straw when young to a deep gold as they age. Alcohol levels tend to be on the higher side, often around 12-15%, contributing to the full-bodied style of the wine.
When young, Marsanne wines usually have fresh orchard fruit flavours. However, the true character of Marsanne often reveals itself as the wine ages. Over time, the initial fruit flavours become more complex, bringing forth notes of nuts, honey and spices.
Marsanne adds balance and complexity to blends along with aging potential. It’s typically blended with other French varieties, including Roussanne and Viognier.
Regional differences do exist. Northern Rhône Marsanne often shows a mineral edge and develops complex toasted and nutty notes. Australian Marsanne, while more fruit-forward in its youth, can also age into a richly complex wine. In the sunny vineyards of California, Marsanne can yield wines that are even more opulent, with ripe fruit flavours and a higher alcohol content.
WHAT DOES MARSANNE TASTE LIKE?
Marsanne wines can greatly vary in taste depending on their age.
When young, Marsanne wines often exhibit fresh, fruit-forward flavours. You can expect to taste notes of pear, white peach, melon and citrus. These wines might also have subtle hints of almonds and herbs.
As Marsanne wines age, they undergo a significant transformation. The fresh fruit flavours mellow and intertwine with more complex and rich notes. The typically nutty and honeyed characteristics of aged Marsanne become more pronounced, sometimes complemented by flavours of spice and roasted nuts.
One of the notable aspects of Marsanne is its moderate acidity, which contributes to a rich, round mouthfeel, making Marsanne wines feel full and lush on the palate.
WHAT FOODS PAIR WELL WITH MARSANNE WINE?
The full body, moderate acidity and rich flavours of Marsanne wine make it a versatile partner for a wide range of foods.
Seafood is a classic pairing for Marsanne wine, particularly for richer dishes like lobster, crab, scallops or shrimp in creamy sauces. The wine’s body and texture stand up well to the dish’s richness, while its fruit flavours complement the natural sweetness of seafood.
Marsanne also pairs well with white meats such as chicken or pork, especially when roasted or served with a creamy sauce
Vegetarian dishes that include root vegetables, squash, mushrooms or grains such as quinoa and farro pair beautifully with Marsanne wine. The wine’s earthy and nutty undertones can enhance these flavours, adding depth and complexity to the dish.
Cheese is another excellent pairing. Creamy, nutty cheeses such as Comté, Gruyère or even blue cheeses can complement Marsanne’s texture and flavour profile. The combination of Marsanne and cheese brings out the richness and complexity in each other.
HOW TO SERVE MARSANNE WINE
Marsanne wine is best served slightly chilled – between 10-12°C. If the wine is too cold, it could mute the flavours. If it is too warm, the alcohol may become more noticeable.
Decanting is usually not necessary for Marsanne. However, if you’re dealing with an older, more complex bottle, you might want to decant it to allow some of the subtle aromas and flavours to come forward.
Serve your Marsanne wine in a white wine glass with a large bowl as this lets the wine “breathe” and will help to direct its rich aromas towards your nose as you sip.