Roussanne
Originated in the northern Rhone valley, certainly around the region of Hermitage. Its traditional blending companion is Marsane, and interestingly, recent DNA studies has shown a parent-offspring between the two grape varieties. Outside of France, Roussane found some proponents in Australia and small amount are found in South Africa
After some early unsuccessful attempts at growing Roussanne in the early part of 20th century, the real development came in the late 80-90’s. Most of today’s Roussanne present in Californian vineyards are either coming from cuttings imported by Alban vineyards or Tablas Creek
Difficult grape to grow with erratic production. The varietal is very susceptible to numerous grape diseases and does well mostly in poor, well exposed vineyards.
Roussanne has a great capacity to make complex, age-worthy wines, which is unusual for white Rhone varietals. The wine tends to keep its acidity even when made from fully ripe grapes. The aromatic palate shows herbal, stone fruit and flowery aromas with noted minerality. With age, the wine develops complex nutty aromas associated with an oily, rich palate.
Randall Grahm, owner of Bonny Doon vineyards, smuggled cuttings of Roussanne (taken from a vineyard in Chateauneuf du Pape) in the 80’s. After selling them to other vineyards, the cuttings where actually proven to be Viognier and not Roussanne
Creamy and Rich Sauces: Roussanne complements dishes with creamy and rich sauces. It can enhance the flavors of dishes like creamy pasta sauces, mushroom risotto, or chicken in creamy tarragon sauce.
Poultry: Roussanne pairs well with a variety of poultry dishes, particularly those with richer flavors. Consider roasted chicken, turkey, duck, or quail.
Roasted Vegetables: Roussanne can be a delightful companion to roasted vegetables. The wine's weight and flavors of stone fruits can complement the caramelized sweetness of roasted vegetables like butternut squash, sweet potatoes, or carrots.
Great Recipe: Roast Quail