Gros Manseng (France)

Gros Manseng is a white grape from the Sud Ouest (South West) wine region.

Best known are the dry wines from Jurançon and Béarn.

Gros Manseng Flavors

Typical Gros Manseng flavors are Citrus, Grapefruit, Pomegranate, Nectarine and Apricot.

Secondary flavors are Flowers, Rosmary, and Herbs.

Lemon

Grapefruit

Pomegranate

Peach

Nectarine

Apricot

Rosemary

Herbs

Gros Manseng Profile

Gros Manseng is often full-bodied and full of texture, with a refreshing acidity:

SUGAR:	Dry 3g/l

BODY:	Medium/Full

FRUIT:	High

ACIDITY:	High

ALCOHOL:	12-13% ABV

	Serving temperature: 8-10°C (46-50°F)

Food Pairing Gros Manseng

Gros Manseng wines should be served with food that complements its body texture and strong flavors.

Fish Soup

Sushi

Lobster

Thai

Fries

Poultry

Pork

Soft Cheese

Excellent Pairings

Rich Fish Soup.
Fish with buttery sauces.
Sushi. Umami flavors.
Asian and Thai dishes (not too spicy).
Chilli Paneer.
White Meat. Pork. Poultry.

Cheeses

Goat Cheese. Feta. Robiola.
Soft Cheese. Washed-Rind Cheeses.
Burgundy Cheese. Epoisses. Soumaintrain.

French Specialities

Foie Gras.
Snails or Prawns with Garlic.
Fried Chicken with French Fries.

The Ideal Glass for Gros Manseng

The Sauvignon Blanc glass is smaller than a Chardonnay glass.

It has a more narrow bowl to concentrate the crisp and citrusy aromas characteristic of zesty and fruity white wines.

Gros Manseng Cheese Pairing

Opt for cheeses with moderate saltiness and creaminess to balance the Gros Manseng's acidity.

Add fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.

Brie

Camembert

Chaource

Chèvre

Feta

Gouda

Goat Cheese

Neufchâtel

Raclette

Ricotta

Serra Estrela

Fresh and Mild Cheeses

Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Gros Manseng.

Ricotta: Especially good if served with a drizzle of honey or fresh fruits.

Mozzarella: Its delicate flavor pairs well with the wine's lightness.

Soft Cheeses

Brie: The creamy texture and mild flavor work beautifully with Gros Manseng.

Camembert: Similar to Brie but with slightly more earthiness.

Fontina: Its nutty, buttery qualities make a good match.

Semi-Hard Cheeses

Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.

Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.

Asiago: Lightly aged Asiago adds a complementary tang to the cheese.

Blue Cheeses (for contrast)

Gorgonzola Dolce: Its mild creaminess contrasts nicely without overpowering the wine.

If You Like Gros Manseng

About Gros Manseng

Gros Manseng is a grape with exceptional flavors. It has a strong acid flavor that gives it a highly elegant character.

Gros Manseng grapes are thick skinned berries, which can result unpleasant wines with high tannin. The winemaker must provide minimal skin contact and gentle pressing to avoid tannins and polyphenols in the wine. The juice is normally fermentated and aged in stainless steel tanks to give the wine a crisp taste and bring out the fruit-forward aromas.

Gros Manseng can be vinifyed dry or sweet:

Dry Gros Manseng:
Early picked Manseng grapes produce crisp, dry wines with lemon flavors and floral aromas (11.5 - 12% alcohol).

Sweet Gros Manseng:
Late picked Gros Manseng grapes make quality sweet wines with honey, quince, and apricot flavors (12.5 - 13.5% alcohol).

Gros Manseng is also much used as a blending grape (to Petit Manseng and Sauvignon Blanc).