Petit MansengThe jewel of Southwest France that turns noble rot into liquid gold

Petit Manseng is a white grape variety native to the Jurançon region in Southwest France, at the foothills of the Pyrenees. This ancient variety has been cultivated here since Roman times, though it gained international recognition much more recently. Despite its name meaning "little Manseng," this grape is anything but small in personality—it produces some of the world's most extraordinary sweet wines.

What makes Petit Manseng truly special is its thick skin and resistance to rot, allowing it to hang on the vine well into autumn and even winter. This extended growing season concentrates the sugars and acids, creating wines with remarkable balance. The grape naturally produces low yields, and when affected by passerillage (drying on the vine) or noble rot, it creates intensely sweet yet refreshingly acidic wines that can age for decades. While Jurançon remains its spiritual home, adventurous winemakers in Virginia, California, Australia, and Uruguay are now exploring its potential.

Petit Manseng wines are a sensory adventure, bursting with exotic aromas of mango, passion fruit, apricot, and candied citrus peel. You'll often detect notes of honey, beeswax, spice, and even a hint of ginger. In the mouth, these wines are lusciously sweet yet never cloying, thanks to vibrant acidity that keeps everything in perfect balance. The texture is often rich and viscous, coating your palate with layers of flavor. Late-harvest versions can taste like tropical fruit compote with a squeeze of fresh lime.

These wines pair beautifully with foie gras (a classic Southwestern French combination), blue cheeses like Roquefort, spicy Asian cuisine, and fruit-based desserts. The dry versions, though less common, offer crisp citrus and white flower notes that complement seafood, soft cheeses, and light poultry dishes. Try a sweet Jurançon with apple tart or crème brûlée for a match made in heaven.