Unless you’re a big Southern Rhone white wine fan, chances are you’ve not experienced the rich and sometimes exotic aromas and flavors of Rousssanne.  It’s a wine that should be on your “to drink” list.  Unfortunately, it’s popularity with vignerons is waning in its home village of Hermitage, the grape challenging to grow and ripen and always having the tendency to oxidize.   While there are single varietal Roussanne’s, the grape finds itself most often as a component of white (blanc) Chateauneuf-du-Pape along with Bourboulenc, Clairette, Grenache Blanc, and Marsanne and occasionally in very small amounts in Hermitage reds.  You’ll also find the grape in the blend of whites from St.-Peray and Crozes-Hermitage.   As a pure varietal, Roussanne is medium-full bodied with exotic personality that includes white cherries, chamomile tea, and herbs.  Occasionally, a hint of bitter citrus peel will sneak through, as well.  These single varietal gems can be just stunning with unique perfume characteristics.  While they’re not very common, Chateau Beaucastel in Chateauneuf-du-Pape produces a blockbuster.

While the “home” of Roussanne is the French Rhone Valley, you can find it in Italy, most often blended with Trebbiano, in Australia as a white Rhone style blend and in California’s Paso Robles and Santa Barbara regions.  If you’re lucky enough to resource a Roussanne blended with Viognier and/or Chardonnay, you’ll discover an exciting and captivating medley of perfumes, flowers and fruits that’s exceptionally food friendly.

With it’s perfumy and rich texture and well balanced acidity, Roussanne is a natural at food pairing, especially with exotic dishes.  North African dishes accented with cumin, ginger, apricots and almonds are simply beautiful with Roussanne.  Thai cuisine that emphasizes curry or Indonesian dishes (satay) with a spiced peanut sauce are just amazing matches.  As Roussanne is higher alcohol than many whites (14.5%), I don’t advise pairing it with hot southwestern spices, however.  The heat from chilis can overly accent the heat of the alcohol while blunting the flavors of the wine.   Thick and creamy dishes accented with butter, nuts and slow cooked root vegetables such as parsnips, carrots, roasted turnips and rutabaga are lovely matches as are richer shellfish such as lobster, crab and scallops.  It’s hard to go wrong with lobster with a little herbed drawn butter and a bottle of Rousssanne.  While many months off, think about a Roussanne or blend with your turkey, goose or ham next Thanksgiving.  It’s a great alternative to Chardonnay.