(© Christophe Grilhe)
Marselan is a recent crossing between two red varieties Grenache and Cabernet Sauvignon, cultivated by the French National Institute for Agricultural Research (INRA). As yet, it is not permitted in any of France’s AOCs, but it is mainly used in Provence and the Languedoc for various vin de pays designations, such as the Vin de Pays de Vaucluse. It is often blended with a range of southern French varieties including Grenache, Syrah, Mourvedre and Carignan.
Given Marselan’s lineage, it’s not surprising that wines exhibit many of its parental characteristics, such as fine tannins, acid structure, cassis and cherry-fruit flavors, and excellent color. It has been successfully transplanted to other countries including Italy, Uruguay and also Brazil, where some varietal examples are made.
Food matches include:
Europe: Roasted shoulder of lamb with Provençal roasted vegetables
Americas: Brazilian pork and black bean stew (feijoada)