Australian Wine from |
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MarsanneFood Pairing with Marsanne
Marsanne usually fills the gap between lighter style whites and rough coarser and oaked wines. Younger wines
are perhaps best served with seafood dishes, or lighter white meats such as poached chicken. Aged Marsanne can
be paired with roast chicken, veal or seafood dishes with a heavier sauce.
Albarino to Zinfandel has suggestions for enjoying Marsanne and food. This variety is a native to the Hermitage area in the Rhone Valley where it is often blended with Roussanne. It is one of eight grape varieties permitted in the Cotes de Rhone appellation. Wines made with this variety improve markedly with bottle age. It is less common for white wines to improve with bottle age, but wines made from this variety are exceptions. With age Marsanne wine develops a beautiful golden colour and the flavour rounds out to something resembling baked apples.For this reason Tahbilk, the most prominent producer of this wine in Australia, have two releases of the wine. At the time of writing you can get the 2006 vintage as well as the 2000. The older wines are showing the early effects of aging but will keep much longer given good cellaring conditions. In fact, Tahbilk's newsletter of July August 2007 suggests that all of the Tahbilk Marsanne wines since 1992 are still are either still improving, or are now ready to drink. So put aside a bottle of this fine wine for ten years or so and see what happens. It is worthwhile joining the Tahbilk wine club to keep your stocks of Marsanne up. Some wineries such as Torbeck in the Barossa Valley and Mitchelton in the Nagambie Lakes are producing a Marsanne Viognier Roussanne Blend. D'Arenberg of McLaren Vale are producing a Marsanne Viognier with the intriguing name of The Hermit Crab. The following Australian wineries are using Marsanne. It is a now variety on the move out of its long term enclave at Tahbilk.
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