Marsanne and Roussanne are two white grape varieties that are often blended together to make complex and balanced wines. While they share some similarities, there are distinct differences between the two.
1. Flavor Profile:
– Marsanne: This grape variety tends to produce wines with a rich and full-bodied texture. It is known for its waxy and oily mouthfeel, which contributes to its unique character. Marsanne wines typically display flavors of ripe pear, honey, beeswax, and sometimes a hint of nuttiness.
– Roussanne: In contrast to Marsanne, Roussanne wines are lighter in texture and body. They are characterized by their aromatic intensity, offering notes of pear, honeysuckle, and herbal nuances. Roussanne can also exhibit flavors of tropical fruits like pineapple and mango, as well as a touch of spice.
2. Structure:
– Marsanne: This grape variety is known for its structured nature. Marsanne wines have good acidity and moderate tannins, which give them a solid backbone. The tannins in Marsanne can contribute to its waxy texture and can also help the wine age gracefully.
– Roussanne: While Roussanne lacks the structure and tannins of Marsanne, it compensates with its aromatic intensity. Roussanne wines are often described as being more perfumed and floral compared to Marsanne. They have a lighter and more delicate mouthfeel, making them approachable and enjoyable in their youth.
3. Aging Potential:
– Marsanne: Due to its structure and ability to develop complex flavors over time, Marsanne wines have good aging potential. With proper cellaring, Marsanne can evolve and develop secondary characteristics like nutty and honeyed notes. It is not uncommon to find well-aged Marsanne wines that are 10-15 years old.
– Roussanne: While Roussanne can also benefit from some aging, it is generally best consumed within the first few years of its release. The aromatic qualities of Roussanne are at their peak when the wine is young, and extended aging may cause these delicate aromas to fade.
4. Food Pairing:
– Marsanne: The richness and texture of Marsanne make it an excellent pairing for creamy dishes and richer seafood like lobster or scallops. It also complements poultry and game meats, as well as dishes with earthy flavors such as mushrooms or truffles.
– Roussanne: The aromatic and lighter nature of Roussanne makes it a versatile food pairing option. It pairs well with lighter seafood dishes, grilled vegetables, and salads. Roussanne also works well with aromatic herbs and spices, making it a great choice for Asian cuisine.
Marsanne and Roussanne are two grape varieties that bring different attributes to a wine blend. Marsanne contributes structure, depth, and a waxy texture, while Roussanne adds aromatic intensity, floral notes, and a lighter mouthfeel. Understanding these differences can help you choose the right wine based on your personal preferences and the dish you plan to pair it with.