Roussanne vs. Marselan

Roussanne: Rhône’s Aromatic White Jewel Roussanne hails from France’s Rhône Valley, where it is celebrated for its vibrant acidity and complex aromatics. In the Northern Rhône, it partners with Marsanne in famous appellations like Hermitage and Crozes-Hermitage, while in the south, it shines in Châteauneuf-du-Pape’s white blends. Beyond the Rhône, Roussanne is also grown in Provence, Languedoc-Roussillon, and Savoie—where it’s known as Bergeron and produces highly aromatic wines. Its success has traveled far, with California’s Central Coast and Washington State leading New World plantings, and smaller but growing vineyards in Australia, Italy, Texas, and even places like Greece, Israel, and South Africa. Roussanne’s adaptability and signature notes of honey, apricot, and herbal spice have made it a favorite among winemakers seeking both character and elegance. Marselan: A Modern Red with Global Ambition Marselan is a recent addition to the wine world, born in 1961 in southern France from a cross of Cabernet Sauvignon and Grenache Noir. Its name comes from the town of Marseillan, close to where it was first developed. Though it started out as a little-known variety, Marselan has quickly gained ground for its ability to handle heat and disease, making it especially popular in regions facing climate change. Today, France remains its heartland, especially in Languedoc and the Southern Rhône, and it has been welcomed into Bordeaux blends. China is now the second-largest producer, with award-winning examples from Ningxia and Xinjiang. Marselan is also making a mark in Spain, Uruguay, Brazil, Argentina, Israel, and the United States, as well as in smaller plantings across Europe and South America. Its steady rise reflects a growing global appreciation for its vibrant fruit, structure, and resilience in the vineyard.

Roussanne’s story begins in the sunlit slopes of the Rhône Valley, where it has long been a signature white grape. Its influence is especially felt in the Northern Rhône, where it is one of just two white varieties allowed in historic appellations like Hermitage and Saint-Joseph. In the Southern Rhône, Roussanne is a vital part of Châteauneuf-du-Pape’s prestigious white blends, bringing aromatic lift and complexity. The grape’s reach extends beyond its homeland to regions like Provence, Languedoc-Roussillon, and Savoie—where it’s called Bergeron and produces uniquely perfumed wines. Roussanne’s adaptability has encouraged plantings in California’s Central Coast, Washington State, Australia, Italy, and even emerging regions such as Texas and Israel. This global spread has helped cement its reputation as a grape that thrives in diverse climates while holding onto its distinct character. Marselan, by contrast, is a modern creation with a rapidly growing international presence. First developed in southern France in the early 1960s, this cross of Cabernet Sauvignon and Grenache Noir was designed to combine the best traits of both parents. Its journey from experimental vine to global contender has been swift: Marselan now covers thousands of hectares in Languedoc-Roussillon and has recently been approved for use in Bordeaux blends. Its resilience in the face of heat and disease has made it especially attractive to growers in China, where it is now widely planted and producing award-winning wines. Marselan is also gaining ground in Spain, Uruguay, Brazil, Argentina, and Israel, with smaller plantings found in the United States and other wine regions around the world. Its rise showcases how innovation and adaptability can propel a new grape to international acclaim in just a few decades.

Roussanne Food Pairings Roussanne’s hallmark is its ability to pair with a wide range of foods thanks to its generous texture, lively acidity, and layered flavors. This is a white wine that isn’t easily overshadowed at the table. Rich shellfish—think lobster bisque, crab cakes, or seared scallops—are all natural partners, as the wine’s weight and freshness highlight the sweetness of the seafood while balancing out creamy sauces. For poultry and white meats, Roussanne excels with roasted chicken, turkey, pork, or veal, especially when the dish features richer elements like cream sauces or honey glazes. It also works beautifully with heartier fish such as salmon, grouper, or sea bass, and is a classic match for Provençal fish stews like Bouillabaisse.

• Rich shellfish: Lobster, crab cakes, scallops
• Poultry and white meats: Roasted chicken, turkey, pork, veal, honey-glazed ham
• Hearty fish: Salmon, grouper, sea bass, Bouillabaisse
• Creamy dishes: Pasta in cream sauce, risotto, polenta, thick soups
• Roasted vegetables: Root vegetables, winter squash, butternut squash ravioli
• Spiced and exotic flavors: North African tagines, Thai curries, Indonesian satays
• Cheese and nuts: Richer cheeses, macadamias, cashews, pâté

Roussanne’s structure allows it to bridge the gap between lighter whites and reds, handling moderate spice and richer textures with ease. However, it is best to avoid pairing it with heavily charred or overly spicy dishes, as well as very simple or sweet foods, which can overpower or clash with the wine’s nuanced style. Marselan Food Pairings Marselan’s medium to full body, ripe fruit, and supple tannins make it a flexible companion at the table. It stands up well to grilled meats, beef steak, and hearty stews, where its fruitiness and structure enhance the flavors of the dish. Pork, whether roasted or in a savory casserole, is another excellent match, as are rich game dishes like venison stew. For lighter options, Marselan complements roast chicken and pairs nicely with Mediterranean-inspired vegetable dishes—think grilled eggplant, zucchini, and peppers, or tomato-based stews and pastas.

• Grilled meats and stews: Beef steak, beef stew, pork chops, venison stew
• Poultry: Roast chicken
• Vegetarian dishes: Tomato-based pastas, lasagna, black bean stew, curried squash galette
• Mediterranean fare: Grilled summer vegetables with olives and basil
• Cheese and charcuterie: Hard cheeses, strong-flavored cheeses, meatballs, charcuterie boards

Marselan’s balanced acidity and smooth tannins mean it can handle both classic European cuisine and moderately spiced global dishes, such as Thai or Vietnamese fare with a hint of citrus. Its versatility is a key reason why it is gaining popularity among chefs and sommeliers alike.

Roussanne Regions

• Northern Rhône, France (Hermitage, Crozes-Hermitage, Saint-Joseph): The classic home of Roussanne, where it produces age-worthy whites with floral and mineral depth.
• Savoie, France (as Bergeron): Mountain-grown Roussanne with unique herbal and peppery notes, especially in the Chignin area.
• Southern Rhône, Provence, and Languedoc-Roussillon, France: Key blending grape in Châteauneuf-du-Pape, Côtes du Rhône, and Languedoc-Roussillon whites, adding richness and aromatics.
• California (Central Coast, Sierra Foothills): New World Roussanne with ripe stone fruit, honey, and a creamy texture.
• Washington State: Often blended with Viognier and Marsanne, giving vibrant, fruit-driven wines with balanced acidity.
• Australia (Victoria, Barossa Valley): Rich, perfumed examples showing the grape’s adaptability to warm climates.
• Italy (Tuscany, Liguria): Small but growing plantings, often blended for complexity.
• Other Regions: Found in emerging areas like Texas, Israel, South Africa, and Greece, each bringing its own twist to the variety.

Marselan Regions

• Languedoc-Roussillon, France: The birthplace of Marselan and still its largest stronghold, producing vibrant, fruit-forward reds.
• Bordeaux, France: Authorized for Bordeaux and Bordeaux Supérieur AOCs since 2019 (implemented 2021), Marselan can make up to 10% of the blend but cannot be named on the label. It is valued for its resilience and freshness in warmer vintages.
• China (Ningxia, Xinjiang, Hebei, Shandong): Rapidly expanding plantings, with award-winning wines that show both power and finesse. Shandong is also a significant region for Marselan in China.
• Spain (Catalonia, Valencia): Used in blends and as a varietal, offering ripe fruit and spicy character.
• Uruguay: Noted for fresh red fruit, mint, and a mineral edge, often grown near the coast.
• Brazil (Serra Gaúcha—Vale Trentino, Vale dos Vinhedos, Serra do Sudeste) and Argentina (Mendoza): Marselan thrives in these emerging regions, where both varietal and blended wines are produced in sunny, dry conditions.
• Israel: Increasingly popular for its ability to handle heat and drought.
• United States (California, Arizona, Washington State): Small but promising plantings, especially in experimental and boutique wineries.

• Languedoc-Roussillon, France: The birthplace of Marselan and still its largest stronghold, producing vibrant, fruit-forward reds.
• Bordeaux, France: Authorized for Bordeaux and Bordeaux Supérieur AOCs since 2019 (implemented 2021), Marselan can make up to 10% of the blend but cannot be named on the label. It is valued for its resilience and freshness in warmer vintages.
• China (Ningxia, Xinjiang, Hebei, Shandong): Rapidly expanding plantings, with award-winning wines that show both power and finesse. Shandong is also a significant region for Marselan in China.
• Spain (Catalonia, Valencia): Used in blends and as a varietal, offering ripe fruit and spicy character.
• Uruguay: Noted for fresh red fruit, mint, and a mineral edge, often grown near the coast.
• Brazil (Serra Gaúcha—Vale Trentino, Vale dos Vinhedos, Serra do Sudeste) and Argentina (Mendoza): Marselan thrives in these emerging regions, where both varietal and blended wines are produced in sunny, dry conditions.
• Israel: Increasingly popular for its ability to handle heat and drought.
• United States (California, Arizona, Washington State): Small but promising plantings, especially in experimental and boutique wineries.

Choosing between Roussanne and Marselan comes down to your taste preferences and the kind of wine experience you’re seeking:

• Choose Roussanne if you love expressive white wines with layers of pear, honey, herbal tea, and floral notes. Its medium to full body, lively acidity, and rich, rounded mouthfeel make it perfect for those who enjoy whites with both freshness and depth. Roussanne is ideal for pairing with creamy dishes, rich seafood, roasted poultry, or even spiced cuisine, and it’s a great option if you appreciate white wines that can age and develop extra complexity over time.
• Choose Marselan if you prefer medium to full-bodied reds with ripe black cherry, plum, and subtle spice. Marselan offers smooth tannins and a supple structure, making it easy to enjoy with grilled meats, hearty stews, Mediterranean vegetables, and cheese boards. Its resilience to heat and disease means you’ll find expressive examples from both classic French regions and exciting New World locations. Marselan is a smart pick for red wine lovers who want something modern, versatile, and food-friendly.

Exploring both Roussanne and Marselan from different regions will let you experience their unique personalities—and help you discover which style speaks to you most.