Manseng

Manseng is a group of white grape varieties widely cultivated in southwestern France, particularly in the regions of Gascony, Armagnac, and the Pyrenees. The name "Manseng" originates from the Occitan word *mans* or *manse*, meaning "large" or "big," likely referring to the grape's large berries. There are several distinct clones of Manseng, including Gros Manseng, Petit Manseng, and Manseng Noir, each with unique characteristics and uses.

Gros Manseng is the most well-known variety and is primarily used for producing dry white wines, though it can also be made into sweet wines or used in fortified styles. The grape thrives in the warm, sunny climate of southwestern France, producing wines with notes of citrus, peach, and floral aromas. It is a key component in the production of Armagnac, a brandy made from white wines in the region.

Petit Manseng, as the name suggests, produces smaller berries and is often used for making sweet wines, particularly in the Jurançon appellation. Its wines are known for their rich, honeyed flavors and high acidity, making them versatile for both still and sparkling styles. Petit Manseng is also used in some fortified wines and liqueurs.

Manseng Noir is a red grape variety, distinct from the white Mansengs, and is primarily grown in the Madiran region. It is often blended with other red grapes like Tannat to produce full-bodied, tannic wines with dark fruit flavors and a robust structure.

Manseng grapes are valued for their adaptability and resilience, thriving in poor, rocky soils and hot climates. They are also used in some regions outside of France, including parts of Spain, Argentina, and the United States, where winemakers experiment with their potential for different wine styles. The versatility of Manseng makes it a significant grape in both traditional and innovative winemaking practices.