Roussanne

It is a white grape variety that is said to have originated in Montelimar, famous for its nougat, in the Drôme department in the Rhône region of France, and is mainly used for white wine. It is also sometimes used for red wine, such as Chateauneuf-du-Pape.

It is mainly used in the Rhone and Languedoc-Roussillon regions and is often blended with Marsanne, but in Savoie it is brewed on its own and is called Bergeron.

Besides France, it is also grown in Tuscany, Italy, California, USA, and Victoria, Australia.

It is only suitable for a limited number of soils, and the yields are low and inconsistent. It buds slowly and late, and the grapes mature later than other varieties. It is not easy to grow because it is sensitive to powdery mildew and gray rot.

The grapes are small to medium in size and the berries are small but tightly packed, ripening to a golden yellow and then coppery reddish hue as they ripen.

The beautiful golden liquid is thick and plump, and when poured into a glass it is often described as having long legs (the image of it dripping down a long, sticky stream when tilted).

The fresh fruit flavor has aromas of apricot, white peach, pear, quince, and honey. Later, there are nuances of citrus and menthol.

Contrary to the image of this aroma, the taste has a clear minerality, but is smooth and soft, and very well-balanced. This rich aroma and well-balanced taste are what make this wine so appealing.

This wine has a mineral and rich taste rather than a refreshing acidity, so for appetizers, it would be best to have a hearty dish such as cheese soufflé, quiche, or rabbit pate. For main dishes, it goes well with river fish such as trout or grilled white fish such as sea bass. A slightly aged Roussanne goes well with chicken dishes served in cream sauces. It also goes well with mountain cheeses, such as Beaufort and slightly aged Comté.