(Roo-SANN)
Synonyms: Roussane Blanc, Bergeron, Barbin, Courtoisie, Fromental, Fromental Jaune, Fromenteal, Fromenteau, Greffon, Greffou, Martin Cot, Petite Rousette, Picotin Blanc, Plant de Seyssel, Rabellot, Rabelot, Ramoulette, Rebellot, Rebolot, Remoulette, Roussane, Roussette, Rusan Belyi, Rusan Blan
Wine Name: Roussanne, Châteaunuef-du-Pape Blanc, St-Joseph Blanc, Crozes-Hermitage Blanc
Background: Roussanne is a white grape from the Rhône Valley in southern France. It can have an intense pear and floral aroma which becomes nutty with age. It is often used in southern white Rhône blends from the Châteaunuef-du-Pape but can be a difficult grape to grow because of susceptibility to mold problems. It is higher in acid than its often paired cousin, the Marsanne grape from northern Rhône but if picked fully ripe, it loses acidity.
Classic Brands and Sources: Château de Beaucastel, Jaboulet, Guigal, Clos des Papes, Frédéric Alquier (France); Alban, Bonny Doon (USA); Mitchelton, D’Arenberg (Australia)
Characteristics:
| Style #1 – Rhone
Body – medium + Acidity – medium to medium (+) Sweetness – dry Tannins – low |
| Style #2 – warm climate (Australia/California)
Body – full Acidity – low Sweetness – dry Tannins – low |
Wine and food pairing guidelines:
Rhône style pairs with acidic or lightly acidic, medium-bodied dishes when bottled as a varietal. The warmer climate wines tend to be less acidic and go with more savory dishes.
Foods and Entrees that usually pair:
Shellfish, heavier fish, chicken, pork, veal with acidic sauces for the southern Rhone blancs and more savory sauces for the warmer climate Roussanne.
Cheese Pairings:
Southern Rhône blancs pair with Boursin herbed, Brick, Derby, Feta (sheep’s milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Saint -Felicien (French cow;s milk cheese), Raclette, Pave Affinois
Warm climate Roussanne goes with mild cheddar, Chaumes, Double Glouchester (similar to mild cheddar),Gouda, Smoked Gouda, Manchego, Monterey Jack, Triple Creme, St André, St Nectaire, Zamarano (Spanish sheep’s milk cheese), Brie and Camembert (without rinds).