Gros Manseng

Gros Manseng is a white wine grape variety that is grown primarily in South West France. It produces dry and sweet wines. The grape is known for its high acidity and full body, which makes it a versatile variety for winemaking.

History

The origins of Gros Manseng are not well documented, but it is believed to have been grown in the Pyrenees region for centuries. The grape is often associated with the Jurançon region, where it has been cultivated since the Middle Ages.

Viticulture

Gros Manseng is a hardy grape variety that can withstand various vineyard diseases. It is a late ripening variety, which allows it to develop high sugar levels while maintaining its characteristic acidity. The grape is often harvested in late October or early November.

Winemaking

Gros Manseng is used to produce both dry and sweet wines. The high acidity of the grape allows it to balance the sweetness in the wine, resulting in a wine with a refreshing finish. The grape is often vinified on its own, but it can also be blended with other varieties such as Petit Manseng and Courbu.

Wine Regions

While Gros Manseng is most commonly associated with the Jurançon region, it is also grown in other parts of South West France, including the Béarn and Gascony regions. Outside of France, the grape is grown in small quantities in Australia, Spain, and the United States.

Wine Styles

Gros Manseng wines are known for their high acidity and full body. They often exhibit flavors of tropical fruit, citrus, and honey. The wines can be enjoyed young, but they also have the potential to age well in the bottle.

Food Pairing

Due to its high acidity and full body, Gros Manseng wines pair well with a variety of foods. They can be served with seafood, poultry, and creamy sauces. The sweet wines made from Gros Manseng can also be paired with desserts or enjoyed on their own as a dessert wine.