Grape Varietals / Regional Blends / Wine Basics

Wine Baby’s Guide to: Marsanne-Roussanne Blends

Last week we talked about the famous red blend of the Southern Rhône: the GSM. So this week I thought it only fair to cover it’s lesser known counterpart from the North.

The Northern Rhône is a big departure from the south. The climate is much more Continental, with cold and wet winters, and hot hot summers that are bookmarked by fog-laden springs and autumns. To help combat these conditions, the vineyards climb up the steep banks of the river and are positioned to face South, thus taking advantage of the available sunlight. And although the soils are highly susceptible to erosion, they are well-draining and help to hold in the sun’s heat for the vines.

The Northern Rhône’s wine production is also a far cry from the south. It accounts for a mere 5% of total Rhône wine. But those who know and love these wines will always advocate for them.

There are several different wines of note coming out of the Northern Rhône, but today we will be focussing on it’s signature white blend: Marsanne and Roussane. You should know, however, that Northern Rhône single varietal Syrahs and Viogniers are highly coveted and also worth looking into.

TASTING MARSANNE-ROUSSANNE BLENDS

Although Marsanne and Roussanne are the main building blocks for this blend, there are also wines that add Grenache Blanc and Viognier to the mix. I have noticed in particular that New World winemakers have been giving Viognier a much larger role.

If you want a rough idea of what to expect, start with an oaked (but not too oaky) Chardonnay as your starting reference point. In fact, I love swapping out Chardonnay for one of these blends, just to mix things up, especially if I’m drinking with someone who has never tried one.

Marsanne is going to be our main character for this wine. The vines are hardier and much easier to grow. And the grapes provide a fantastic base structure.

Roussanne, on the other hand, is more aromatic and acidic than it’s relative, and elevates the wine to age-worthy standards,

I like to think of them as the yin and yang of the Rhône whites, because they so perfectly compliment each other. In fact, you’ll be hard pressed to find single varietal versions of these grapes, because they just compliment each other so well.

Colour

These wines are a bit bolder than most, and so are generally a rich, deep, golden hue.

With age, they will also slowly move towards amber.

Nose

Marsanne, our base, gives us some richer orchard fruit characteristics, including quince, mardarin oranges, peaches, pears, and apricots. But it also gives us beeswax and a little bit of spice.

Roussanne, our more aromatic player, lifts us up with lemon, then doubles down on the apricots, peaches, quince and beeswax. We also get notes of chamomile, lime blossoms, and brioche bread.

As you can see, they are similar but not the same, and thus very complementary.

It is also fairly popular to use oak in the winemaking process for these wines, but not a lot of new oak. We want that little something extra, but we don’t want to overwhelm the nuances.

As a result, our blend will give us powerful aromas of peaches, both white and yellow, apples and pears, mandarin oranges, beeswax, nuts, spice and minerals. Layer upon layer upon layer of complexity can be found.

Palate

The Marsanne-Roussanne blend has a very complex structure. It is dry, medium to full-bodied, simultaneously rich and fruity, and has a bit of an oily texture.

Marsanne contributes to the body, while Roussanne is responsible for the medium acidity that allows the combo to become age-worthy.

There are also stylistic choices that dictate whether the wine will be lighter and fruitier, or stay on the heavy side. The current trend is moving in the lighter direction, especially considering that the vast majority of wine consumers aren’t sitting on a bottle of white wine for ten years.

Pairing

My ultimate favourite staple for pairing these blends is a holiday dinner roast turkey. I’ve been buying one particular bottle (a Canadian Viognier-Roussanne-Marsanne blend) for the last several years that I bring to every Thanksgiving, Christmas and Easter because I just can’t imagine a turkey dinner without it.

But you don’t have to save these wines for special occasions. Because they are so well balanced, they are incredibly versatile. White meats and fish that are grilled or cooked in rich sauces are all fabulous options.

SHOPPING FOR MARSANNE-ROUSSANNE BLENDS

Head straight to the French homeland if you want to find the best of the best examples of this blend.

Bear in mind that the locations that sell these white Northern Rhone blends also produce a lot of red. The whites may be a little trickier to find, but they are worth it.

Hermitage is likely going to be the most recognizable name. The white wines that they produce are top notch and can rival the reds when it comes to power. They are robust, bold and broad, perfect for aging if that’s what you’re looking for.

The larger surrounding area of Crozes-Hermitage has a similar style, but is a bit hit-and-miss in regards to quality.

If you want to try one of the fresher, younger-drinking styles, then keep an eye out for Saint Joseph.

Saint Peray is another option, and it also produces some sparkling wines as well.

Outside of France, the world hasn’t really exploded with these vines just yet – with a few exceptions.

In California, a group called “The Rhône Rangers” have dedicated themselves to the love of Rhône wines and imitating them over in the US.

Australia is also starting to hop on the band wagon, so check them out as an alternative.

Want to learn more about the famous Southern Rhône red blend? Check out my guide to GSM blends here.

Have you tried a Marsanne-Roussanne blend yet? Are you ready to swap it out from your go-to Chardonnay? Let me know in the comments!