Food & Wine Pairing
Roussanne and Food Pairings
Ingredients and Styles
When Roussanne sings with food—and it sings often—it reminds me of Viognier. And as with Viognier, Roussanne's food-friendliness is underrated. The best are rich, silky, and balanced, with a panoply of unique flavors. I love Roussanne with exotic dishes, from North African tagines to pork marinated in cumin and ginger. If the flavors in your dish are less exuberant, use textures that will pick up on the richer texture of the wine. Thick and creamy soups, slow-cooked root vegetables, like parsnips and carrots, rich cream- and butter-infused pasta and grains (risotto and polenta), oily nuts, especially macadamias and cashews, and richer preparations of fish and white meats, such as veal – all are great tablemates for Roussanne and Roussanne-based blends.
Roussanne matches well with rich shellfish, as the wine’s texture and ripe fruit bring out the sweet flavors of scallops, crab, and lobster. Few wines pair better with crab cakes than Roussanne. And bring on the butter and cream because this wine, with its balanced acidity, can match them in texture and cut through their richness. With aged bottles from older vines, opt for recipes that incorporate nuts, reconstituted dried fruit, and white meat rather than seafood or fish.
| Wine Style Sugar Level |
Ingredients | Cuisines + Cooking methods |
|---|---|---|
| Young, unoaked Roussanne, blended or solo, dry to off-dry, lighter bodied | Fish White meats (pork, veal, chicken) Root vegetables (parsnips, carrots) Winter squash (acorn, butternut) Spices such as cumin, ginger, mild curry powder Yams, potatoes Fresh fruits (apricots, cherries) |
Exotic dishes that are mildly spiced (not hot!): North African chicken with apricots and almonds, pork marinated in cumin and ginger, Thai curries, Indonesian satays, Jamaican jerk chicken Thick and creamy soups Slow-cooked root vegetables Winter squash roasted with a dash of cinnamon Richer preparations of fish and white meats Savory dishes of manioc and tapioca Honey-glazed ham with pineapple and cherries (make sure the wine is not bone dry!) Incorporate reconstituted dried fruit in the recipe |
| Older or oaked, blended or solo, dry to off-dry, fuller-bodied | Rich shellfish (scallops, crab, and lobster) Butter, cream Winter squash Oily nuts ( macadamias and cashews) Dried fruit White meats (veal, chicken, goose, turkey) |
Crab cakes, lobster bisque Incorporate nuts, e.g. butternut squash ravioli with sage and chopped, toasted hazelnuts Rich cream- and butter-infused pastas and grains (risotto and polenta) to match the texture of the wine Purée of winter squash made with butter and cream Buttery fennel gratin |
Pairing Pointers
Roussanne works well:
- By itself. Roussanne is mouth-filling and not overly acidic; it can be a refreshing change from the ubiquitous preprandial glass of Chardonnay, though its similar texture will appease Chardonnay loyalists.
- With rich-textured root vegetables, tubers, and winter squashes. Roussanne is very good with yams, mashed potatoes, roasted turnips and rutabagas, and savory dishes of manioc and tapioca. Something like a buttery fennel gratin or butternut squash ravioli with sage and chopped, toasted hazelnuts can also rock.
- With many traditional holiday foods, especially goose, turkey, and honey-glazed ham (even when studded with cloves and served with pineapple and cherries!).
- With rich, unctuous purées (soups or vegetables), especially those enriched with cream or butter. Blends that contain Marsanne are especially good, as Marsanne adds baby fat to the wine's texture.
- Roussanne and Roussanne blends are seamless pairings with Thai curries and Indonesian satays, mild Jamaican jerk chicken, North African chicken with apricots and almonds,
Roussanne doesn't work with:
- Dishes that are charcoal- or pan-grilled or pan-blackened, as smoky and seared foods overwhelm and detract from the wine's charm.
- Too much heat. Roussanne is high in alcohol, and serving it with chiles or Sriracha sauce makes the wine seem more alcoholic, while crushing its enjoyable flavors.
- Very light recipes. Simply prepared Pacific sanddabs or plain roasted quail can be crushed by a viscous, oak-aged example of this wine. If the wine is full, the dish needs to be full as well.
- Foods that are overly sweet. Roussanne's ability to pair with the spicier dishes can lead some cooks to go over the top. A little hoisin sauce, for example, can pair well with the wine; too much, on the other hand, can make it taste thin and bitter.