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Qupe Marsanne Santa Barbara 2001
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied—plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
One of the star whites of the Rhone River Valley and ubiquitous throughout southern France, historically vignerons have favored Marsanne for its hardy and productive vines. But that doesn’t mean it’s merely a workhorse variety. It actually produces some of the finest and most age-worthy whites available in the world today. Marsanne can make a fruity and delicious single varietal wine as well as a serious, full-bodied version with amazing aging potential. Its best examples come from the northern Rhone appellations of Hermitage, Crozes-Hermitage and St. Joseph, where it can be also be blended with Roussanne. Throughout the south of France it also blends well with Viognier, Rolle and even Chardonnay.
In the Glass
Marsanne has a great deal of depth and texture. Common characteristics include sweet pear, white peach, roasted nuts, white flowers and spice. When aged well it can have an attractive, silky and somewhat oily texture.
Lobster, Alaskan King Crab, grilled shrimp, any pork, chicken or veal will be delicious with Marsanne or Marsanne blends. You can also try it with cream sauces and spicy dishes!
Some of the oldest Marsanne vines in the entire world exist not in France but in Australia, in the Victoria region (in southeast Australia where the climate is relatively cool). Settlers called the grape “white Hermitage” and planted it in the mid to late 1800s.