Marsanne

  (Mar-SAHN)
Synonyms: Avilleran, Avilleron, Champagne Piacentina, Ermitage, Ermitage Blanc, Ermitazh, Grosse Roussette, Hermitage, Johannisberg, Marsan Belyi, Marsanne Blanche, Marzanne, Metternich, Rousseau, Roussette de Saint Peray, Roussette Grosse, White Hermitage, and Zrmitazh

Wine Name: Marsanne, northern Rhône white blends, Hermitage Blanc, St Joseph Blanc, Crozes-Hermitage Blanc

Background: Marsanne is a French Rhone Valley grape whose young wines have a dry, minerally taste with citrus and peach flavors. Its yields need to be restricted to produce a good wine that is not flabby and oily. It is a low acid but full-bodied wine that goes well with savory dishes. Because of the low acidity, aged examples can oxidize to a very pleasant honey and nut character.

Classic Brands and Sources: Beaucastel, Chapoutier, Guigal, Jaboulet (France); Château Tahbilk. D’Arenberg (Australia); Qupé, Horton (USA)

Characteristics:

Style #1 – dry style

Body – medium (+)

Acidity – low

Sweetness – dry

Tannins – low

Style #2 – aged

Body – full

Acidity – low

Sweetness – honeyed but not sweet

Tannins – low


Wine and food pairing guidelines:
Pairs well with lighter weight dishes with savory sauces rather than acidic

Foods and Entrees that usually pair:
Pairs with fish, shellfish, chicken, pork, veal with savory buttery or creamy sauces

Cheese Pairings:
Varietal Marsanne goes with mild cheddar, Chaumes, Double Glouchester (similar to mild cheddar),Gouda, Smoked Gouda, Manchego, Monterey Jack, Triple Creme, St André, St Nectaire, Zamarano (Spanish sheep’s milk cheese), Brie and Camembert (with or without rinds).
Aged wines go with fruity and nut desserts but not too sweet, nuts, strong cheeses like Roquefort, Blue Cheese