It is in Virginia wine country and may become the next big thing in wine.
Petit Manseng produces the highest-quality wine of all the Manseng grapes, Petit Manseng, Gros Manseng, and Manseng Noir. It is named “petit” for its small, thick-skinned berries (grower term for grapes) that grow in loose clusters on vines with small yields.
Petit Manseng grapes have high sugar levels while retaining high acidity. The acidity maintains flavor and balance in the warmer late summers and fall. The sugar levels make it a perfect candidate for dessert and late-harvest sweet wines.
European Petit Manseng
Petit Manseng’s home in Europe is in southwest France, in the foothills of the Pyrenees Mountains. Near Pau are the official wine regions of Jurançon and Pacherenc du Vic-Bilh.
The Jurançon appellation, or AOC, is known for its sweet Petit Manseng. Secondarily, Petit Manseng is produced in a dry style with no detectable sweetness.
Pacherenc du Vic-Bilh AOC makes sweet white blends from Petit Manseng, Petit Courbu, Gros Manseng, and Courbu Blanc grapes.
Pacherenc du Vic-Bilh Sec AOC produces dry Petit Manseng.
Côtes de Gascogne IGP is a larger geographic region with fewer wine-growing regulations. It produces very reasonably priced sweet Petit Manseng.
New World Virginia Petit Manseng
Virginia and Petit Manseng were meant for each other. Petit Manseng’s thick skin and loose clusters resist Virginia’s hot and humid conditions, as well as the mold and disease pressure their climate brings.
Petit Manseng adds another facet to Virginia’s reputation for breathing new life into lesser-known old-world grapes and embracing them for their own. It fits as Virginia’s wine consumers know and love rich, white, aromatic wines such as Sauvignon Blanc, Vidal Blanc, and Viognier.
Blends, Single Varietal, and Sweet
Petit Manseng is produced in blends, single varietals, and sweet styles. Producers leave grapes on the vine late in the growing season, up to December, for sweet Petit Manseng. This makes for a late-harvest wine from grapes that are nearly raisin-like.
A single varietal dry Petit Manseng is full-bodied and full of texture, with a creamy mouth feel, and resembles Riesling or Gewürztraminer.
Blends are commonly made from Petit Manseng, its relative Gros Manseng, and Corbu. These wines tend to be lighter-bodied and fresh.
Petit Manseng tasting notes from professionals
Revalation Vineyards 2017 Petit Manseng (Virginia) ~ 90 points
Deep gold in color, with a nose that’s rich, offering aromas of canned peaches in syrup, Mandarin orange slices, and canned pineapples. The acidity is tangy on the dry palate, with a subtle tug. Charming and juicy flavors of peach and calamansi take on a metallic edge, with slight hints of oolong tea leading to an intriguing and delicious, orange-tinged finish. ~ Fiona Adams
Michael Shaps 2015 Petit Manseng (Monticello AVA, Virginia) ~ 91 points
This wine offers a nose of honey and grapefruit, leading into a palate full of marzipan, ripe papaya, and ginger. The mouthfeel has excellent concentration and a creamy texture, with racy acidity keeping balance. ~ Carrie Dykes
Domaine Cauhapé 2020 Boléro Petit Manseng (Jurançon) ~ 92 points
Aged in wood for eight months, the wine is rich, layering honey, spice, and intense white fruits. Mango flavors go with white peach in this ripe, late-harvest wine. Its light texture suggests it should age further, so drink from 2026. ~ Roger Voss
Food Pairing Petit Manseng
Serve dry Petit Manseng with rich, hearty foods that complement the full-bodied texture and dramatic flavors. Good choices include seafood or dense fish like halibut with fatty sauces, pork, Asian cuisine, and umami flavors.
When served as an apéritif chill sweet Petit Manseng.
Sweet Petit Manseng can contrast nicely with spicy dishes.
When aged, serve Petit Manseng with foie gras, rich candied fruit cake, or chutney.
