Petit Manseng

“Peh-TEE mahn-song”

This is an up-and-coming grape. In 2004, there wasn’t enough Petit Manseng planted to even be counted in the state’s Commercial Grape Report. In 2019, it was just behind Cabernet Sauvignon in number of plantings. In the last five years, it has won three Governor’s Case awards — as much as Viognier.

Unlike many varietals, Petit Manseng seems to like Virginia’s heat, humidity and heavy rainfall. One winemaker in central Virginia has described it as being “bullet-proof” to grow. Its small, loose bunches are resistant to rot. 

In the Jurançon region of southwest France, Petit Manseng is often used to make dessert wines because its combination of high acidity and high sugar doesn’t taste syrupy or cloying. Virginia is producing both sweet and drier (less-sweet) versions. In a recent blind tasting of dry Virginia Petit Manseng vs. a dry Jurançon, we greatly preferred the Virginia style of the wine.

When done well, Petit Manseng should have bright, sharp flavors reminiscent of pineapple and mangoes.

If you’re not drinking Petit Manseng on its own, you’re probably having it in a blend. It often plays a role in Meritage wines, where it adds acid and some floral aromas.