Full-bodied, and high in alcohol, French Marsanne packs an aromatic punch, with rich flavours of apple, pineapple, tropical fruit, marzipan, nuts and peaches. Marsanne is a silky white wine that is soft, waxy and lush.
As Marsanne is full-bodied, you want to serve it chilled, but not ice-cold as cold temperatures will mute its pear, peach, lemon-curd and toasted nut flavours. Between 50-55 degrees Fahrenheit is the best serving temperature for Marsanne.
Marsanne outside of France might be produced in a light and fresh style. For lighter styles of Marsanne, you’ll want to pair it up with poached white fish, or fresh seafood such as mussels, shrimp or crab.