Petit Manseng requires a long growing season and produces small yields of high-quality grapes that are ideally suited to produce dessert wine. The grapes are frozen to simulate the process of an “ice wine,” concentrating the sugar and fruit flavors, and then are whole cluster pressed and barrel fermented without undergoing malolactic fermentation. The wine is an aromatic nectar that is amber and viscous, yet balanced with enough acidity to avoid a cloying sweetness. The intense floral perfumes of honeysuckle permeate the nose, followed by layers of rich caramel, butterscotch, almonds, and spice, filling the mid-palate.
Food Pairing Notes
Pair Petit Manseng with any rich dessert that is layered with fruit and spice, vanilla, nuts, or honey, and you can’t go wrong. Brittles, crème brulée, fruit cobblers, and non-chocolate confections are great companions as well. Its balanced acid levels also make it an ideal pairing for rich and decadent savory dishes, like foie gras. Cheese boards that feature hard, pungent or blue cheeses, and rich triple-cream cheeses, especially when accompanied by dried fruits, are traditionally accompanied by sweet, nutty, late harvest or ice wines such as our Petit Manseng.