Definition: Ermitage

See Hermitage. Both spellings are accepted, but in Valais, Ermitage is the usual name for the grape variety and its wine, where the original name Marsanne never appears, nor does that of Roussanne, its cousin, which is also planted but rare on the slopes of the Valais vineyards. Marsanne blanche originates from Hermitage in the Côtes-du-Rhône. This origin explains the name Ermitage given to the grape variety in Valais. This plant was introduced to Valais in the mid-19th century. A late ripening variety (3rd period), it is reserved for a few privileged locations in the vineyard. Very generous, it requires severe destemming. On the nose, the wine reveals great complexity, with notes of honey, apricot and quince. On the palate, we find the same aromatic impressions, with a touch of creaminess and richness, and great amplitude. Hermitage was one of the greatest wines of France, one of the most expensive in the 19th century, but then came phylloxera and the destruction of the vineyard. The vineyard was rebuilt, but its wine never regained the same quality; it was no longer used to "hermitager" (fortify) the great Bordeaux wines. Food pairing: poultry (quail, pigeon, duck), cheese, fish.