What is Roussanne?

If Marsanne is the body of northern Rhône whites, Roussanne is the soul. This finicky, low-yielding grape is harder to grow and produces less wine, but what it contributes to a blend — or as a standalone — is extraordinary: herbal tea aromatics, apricot, dried herbs, and an acidity that gives wines lift and ageing potential.

The classic northern Rhône blend pairs Roussanne with Marsanne, and understanding the balance between them is key. More Marsanne means richer, rounder, nuttier wines. More Roussanne means more aromatic complexity, freshness, and age-worthiness. The greatest white Hermitage wines (like Chapoutier's 'De l'Orée' or Chave's Hermitage blanc) have significant Roussanne content.

In the southern Rhône, Château de Beaucastel produces a legendary 100% Roussanne 'Vieilles Vignes' Châteauneuf-du-Pape blanc that's considered one of the finest white wines in all of France. It demonstrates what Roussanne can achieve when treated as a noble variety in its own right.

Look also for Chignin-Bergeron from Savoie in the French Alps, where Roussanne (called Bergeron locally) produces a completely different style: lean, mineral, and citrus-driven at altitude. It's a hidden gem that wine geeks love.

Pair Roussanne with sophisticated dishes: fish in cream sauce, monkfish, sweetbreads, chicken with morel mushrooms, and aged goat cheese. Its herbal character makes it particularly good with dishes featuring fresh herbs like thyme or tarragon.