Also known as: Ermitage, Marsanne, and Grosse Rousette.
Characteristics: Produces full bodied, rich, moderately dry whites with minimal acidity. Flavor includes notes of spice, pear, orange, peach, and lemon, with a hint of toast.
Ageing: Marsanne varietal that have been vinified with modern techniques should be drunk young to taste at best. Marsanne varietal that have been produced traditionally should be aged or they may be somewhat dull.
Serving temperature: Serve at a temperature of 50º-55º F.
Food pairing: Shellfish, white meat, risotto, cannelloni with ricotta, crab cakes, escargots, Greek spanakopita, hummus, poultry/vegetable Pâtés, potato salad, scallops, spinach soufflé, and Thai with beef.