Marselan is a successful French red-skinned crossing that thrives in many other countries.

Colour, Aromas and Taste Profile

Marselan is a black grape variety with intense colour. It is relatively aromatic, with hints of dark cherries, plums, chocolate, and sweet spices aromas. It has firm and round tannin structure, it can be made into a varietal wine or blended with Grenache or Merlot to add more red fruit aromas.

Fresh Marcelan grapes on the vine

Regional Features & Food Pairings

Marselan is a cross between Cabernet Sauvignon and Grenache, created by French viticulturist Paul Truel in 1961. It is mainly grown in the Languedoc-Roussillon, France, It is also found in other regions of France. Marselan is now grown in other countries such as China, Spain, Italy, and Argentina. Marselan is a mid-season ripening grape variety, and it is known for its small berries and low yield. It is resistant to various fungal diseases, such as powdery mildew and botrytis. Marselan is used to produce both still and sparkling wines. In the Languedoc-Roussillon region, Marselan is typically blended with other grape varieties, such as Syrah, Grenache, and Mourvedre, to produce full-bodied red wines. In the Rhone Valley, Marselan is used in blends to add color and structure to the wine. In China, Marselan is used to produce both red and rosé wines, which are gaining popularity in the local market. Marselan pairs well with a variety of food, including grilled meats, game, and stews. Its tannins and acidity make it a perfect match for fatty or oily dishes, such as lamb or duck. It also goes well with spicy dishes, such as curries or barbecued meats.

Foods to pair with Marcelan:

Deep fried
Light meat
Fun Fact about Marcelan
Marselan was a cross obtained by Paul Truel in 1961 in an institute in Marserllan, a small town in south of France. Hence the grape adopt the name of the town.

Top Wines with Marcelan

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