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Gros Manseng – Petit Manseng are two mutations of the Manseng family, and are used together in the wines of Jurancon and Pacherenc du Vic-Bilh in southwest France. Both varieties are unique to the region, and the blend is used to create both moelleux (sweet) and sec (dry) wines.

Gros Manseng is the gros (large) grape and offers pleasant spiced apricot flavors and floral aromas, with pleasantly pronounced acidity. It is the higher yielding of the two. Petit Manseng is very low yielding and less widely planted than its gros cousin. It is typically used in rich dessert wines, thanks to its naturally high sugar levels. Both varieties enjoy similar climes, which also makes them ideal blending partners.

There are no standards surrounding the proportions used in these blends. Flavors and aromas of honeysuckle, jasmine, lemon, grapes and some sweet spice are commonly associated with dry wines made from Gros Manseng and Petit Manseng. Sweeter-style wines exhibit richer notes of banana, honey and even fruit cake.

Food matches for Gros Manseng – Petit Manseng wines include:

• Smoked salmon (dry)
• Stollen (German fruit cake) (sweet)
• Banana cake (sweet)