Roussanne
Roussanne is a premium, aromatic white grape primarily from France's Rhône Valley, known for producing complex, age-worthy wines with notes of honey, apricot, tea, and chamomile. It is notoriously difficult to cultivate due to its susceptibility to rot and erratic yields. Roussanne offers a rich, often oily texture and is frequently blended with Marsanne or used in white Châteauneuf-du-Pape.
Key Characteristics & Profile
Aroma/Flavor: Distinctive notes of peach, apricot, honey, wax, chamomile, and herbal tea.
Texture/Body: Full-bodied with high acidity, often described as having an oily or rich mouthfeel.
Color: The skins turn a reddish-brown or "russet" (roux) color when ripe, which gives the grape its name.
Aging: Unlike many whites, Roussanne has strong aging potential, often lasting 5–10 years.
Regional Presence & Blending
Northern Rhône: Often blended with Marsanne in appellations like Hermitage and Crozes-Hermitage to add perfume and acidity.
Southern Rhône: A key component in white Châteauneuf-du-Pape, frequently blended with Grenache Blanc.
Savoie (France): Known as Bergeron.
New World: Found in California (notably by Rhone Rangers and Alban Vineyards), Washington State, Australia, and Italy.
Viticulture and Winemaking
Difficult to Grow: Prone to powdery mildew, rot, and uneven ripening.
Winemaking: Often barrel-fermented or aged in oak to complement its rich texture.
Food Pairing
Due to its body and acidity, it pairs well with:
Roasted chicken or turkey.
Creamy sauces and cheese dishes.
Spicy, aromatic dishes, such as Thai curry.