Marselan

Marselan is a red French wine grape variety that is a cross between Cabernet Sauvignon and Grenache. It was first bred in 1961 by French ampelographer Paul Truel near the French town of Marseillan. The grape is a late ripening variety that is often used in blends but can also produce varietal wines with rich, complex flavors.

History

The Marselan grape was first bred in 1961 by Paul Truel as part of his work at the French wine research institute Institut National de la Recherche Agronomique (INRA). The goal was to create a grape variety that combined the robust, tannic structure of Cabernet Sauvignon with the heat and drought-resistant properties of Grenache. The grape was named after the town of Marseillan, where the INRA had a research station.

Viticulture

Marselan is a late ripening grape that requires a long growing season to fully mature. It is resistant to many common grape diseases, including powdery mildew and botrytis cinerea. However, it is susceptible to coulure, a condition caused by poor weather during flowering that can lead to uneven fruit set and reduced yields.

Wine regions

While Marselan originated in France, it has since spread to other wine regions around the world. It is grown in several regions in France, including Languedoc-Roussillon and Rhône Valley. Outside of France, it is also grown in Spain, China, Brazil, and Argentina.

Wine styles

Marselan wines are typically deep in color with a rich, full-bodied structure. They often have flavors of dark fruit, such as blackberry and blackcurrant, along with notes of spice and herbs. Due to their tannic structure, Marselan wines can benefit from aging.

Food pairing

Marselan wines pair well with a variety of foods due to their robust structure and complex flavors. They are particularly well-suited to pairing with red meats, game, and strong cheeses.