Roussanne & Food Pairing

Roussanne is an excellent match for baked chicken with cream sauce. Its full body and rich texture complement the luxurious nature of the cream sauce, while its stone fruit and herbal notes enhance the chicken's flavour. The wine's acidity helps cut through the richness of the sauce, creating a harmonious pairing.

Roussanne's rich texture and flavours can complement certain pork dishes, particularly those with fruit or cream sauces. Its full body stands up to the meat, while its peach, pear, apple, and nectarine notes can enhance fruit-based accompaniments.

Roussanne is an exceptional match for bouillabaisse. Its full body and complex flavours stand up to the rich, varied textures of the dish. The wine's stone fruit, citrus and herbal notes complement the seafood and aromatic herbs in the soup, while its acidity helps balance the richness of the broth.

Roussanne's full body and rich flavours pair beautifully with crab. Its stone fruit and herbal notes enhance the sweet, delicate flavour of crab meat, while its acidity helps cut through any rich sauces or butter. The wine's complexity can stand up to various crab preparations without overpowering the shellfish.

Roussanne's full body and rich texture stand up to the luxurious nature of foie gras. Its lemon, melon, pear, apricot flavours and subtle nuttiness can enliven the liver's rich, buttery character. The wine's acidity helps cut through the fattiness of the foie gras, creating a balanced pairing.

Roussanne's medium to full body pairs well with grouper's firm texture and mild flavour. Its stone fruit and herbal notes can enhance simple grouper preparations or complement herb-crusted versions. The wine's richness matches well with butter or cream sauces often served with grouper.

Roussanne's rich texture and flavours of pear and apricot are refreshing against the saltiness of ham. Its full body stands up to the meat's richness, while its subtle honey notes can enhance any sweet glazes. The wine's acidity helps cut through the fattiness of the ham, creating a balanced pairing.

Roussanne's rich texture and complex flavours make it an excellent pairing for lobster. Its full body matches the luxurious texture of the shellfish, while its notes of pear, apricot, and herbs complement lobster's sweet flavour. The wine's acidity helps cut through butter sauces often served with lobster.

Roussanne's full body and rich flavours pair beautifully with squash or pumpkin risotto. Its notes of pear and honey complement the natural sweetness of the squash, while its subtle nuttiness enhances the creamy rice. The wine's acidity helps balance the richness of the dish, preventing it from becoming too heavy.

Roussanne's rich texture and flavours of pear, apricot, and herbs pair well with various shellfish. Its full body stands up to richer preparations, while its acidity helps cut through any butter or cream sauces. The wine's complexity can enhance the delicate flavours of shellfish without overpowering them.

Roussanne's rich texture and flavours of pear, apple and honey complement the creamy, sweet nature of butternut squash soup. Its full body matches the soup's richness, while its subtle nuttiness can enhance the squash's natural flavours. The wine's acidity helps prevent the pairing from becoming too heavy.

Roussanne's rich texture and flavours of pear and honey dance beautifully with the savory depth of French onion soup. Its medium to full body stands up to the hearty soup, while its acidity cuts through the cheese topping. The wine's subtle nuttiness can enhance the caramelized onion flavours.

Roussanne's full body and rich flavours can stand up to the hearty nature of tuna casserole. Its apricot, lemon, lime, peach and pear notes and subtle nuttiness contrasts the dish's creamy texture and savoury flavours. The wine's acidity helps cut through the richness of the casserole, refreshing the palate.

Roussanne's full body and complex flavours pair well with turkey, especially for holiday meals. Its rich texture complements the meat's tenderness, while its stone fruit and herbal notes can enhance herb seasonings or fruity accompaniments. The wine's acidity helps balance richer side dishes often served with turkey.

Roussanne is a great match for chicken Alfredo, as its rich, textured body and stone fruit notes pair well with the creamy sauce. The wine’s subtle acidity and hints of herbs and honey meld with the Alfredo's buttery texture, enhancing the dish's savoury flavours. This pairing brings a blend of elegance and depth, balancing the richness of the sauce and providing an aromatic counterpoint to the tender chicken. Look for a lightly oaked Roussanne for added warmth and complexity.

Roussanne's full body and complex flavours make it a great match for seafood paella. Its richness complements the dish's varied textures, while its stone fruit and herbal notes enhance the seafood flavours. The wine's acidity helps balance the richness of the rice and any fatty components in the paella.

The Marsanne-Roussanne blend's full body matches the creamy texture of cauliflower soup perfectly. Its floral and stone fruit notes add depth to the soup's subtle flavours. The blend's honeyed character complements the natural sweetness of roasted cauliflower. Its balanced acidity refreshes the palate between spoonfuls.

Roussanne's full body and complex flavours pair well with roasted or grilled cauliflower steak. Its notes of pear, apricot, and herbs mingle well with the vegetable's nutty, caramelized flavours. The wine's richness matches the dish's substantial texture, while its acidity balances any char from grilling.

The Marsanne-Roussanne blend's rich texture stands up well to the hearty nature of roasted cauliflower steak. Its stone fruit and floral notes provide a lovely contrast to the vegetable's caramelized flavours. The blend's subtle nuttiness complements the dish's roasted elements. Its moderate acidity balances the richness of the preparation.

Roussanne's rich texture and complex flavours complement chicken with cashews well. Its stone fruit notes and subtle nuttiness enhance the nutty flavours of the cashews, while its full body stands up to the dish's varied textures. The wine's acidity helps balance any rich sauces or oil used in the preparation.

A Marsanne-Roussanne blend pairs harmoniously with Pollo Guisado, a savoury stewed chicken dish featuring spices, bell peppers, and tomatoes. The wine's stone fruit and herbal notes enhance the stew's aromatic spices, while its creamy texture aligns with the dish’s hearty broth. Meanwhile, the blend’s acidity balances the richness of the chicken and cuts through the oiliness of the stew, creating a refreshing contrast. Its nutty and honeyed undertones also echo the earthy depth of the vegetables, making for a beautifully integrated pairing.

A Marsanne-Roussanne blend pairs beautifully with koshari, an Egyptian comfort food made with lentils, rice, and pasta topped with tomato sauce, crispy onions, and spices. The wine's rich texture and notes of ripe stone fruit, nuts, and herbs align with the dish's hearty and layered profile, while its vibrant acidity cuts through the richness of the fried onions and tangy tomato sauce. The blend’s slight waxiness adds depth, enhancing the koshari's earthy lentils and rice for a well-rounded pairing.

Roussanne pairs excellently with aioli, thanks to its rich texture and complex flavour profile. The wine’s full-bodied nature, with notes of honey, stone fruit, and subtle herbal undertones, complements the creamy, garlicky richness of the aioli. Roussanne’s moderate acidity helps cut through the richness of the aioli, while its depth and slight spiciness enhance the garlic and olive oil flavours.

Roussanne's medium to full body and rich texture stand up to the strong flavours of bluefish. Its stone fruit and herbal notes can complement the fish's oily character, while the wine's acidity helps cut through the richness. However, some may find it slightly overpowering for this particular fish.

Roussanne's medium to full body pairs well with chicken dishes, especially those with richer sauces. Its flavours of pears, lemon, melon, herbal flavours mesh well with herb-roasted chicken or creamy chicken dishes. The wine's acidity helps cut through any richness, while its complexity adds depth to the pairing.

Roussanne's medium to full body swims along great with cod's mild flavour and flaky texture. Its stone fruit and herbal notes can enhance simple cod preparations, while its richness pairs well with buttery or creamy sauces. However, some may find it slightly heavy for very light cod dishes.

Roussanne's full body and complex flavours can pair well with veal, especially in cream-based or herb-infused preparations. Its richness complements the delicate meat, while its herbal notes can enhance herb seasonings. The wine's acidity helps balance richer veal dishes.

A Marsanne-Roussanne blend pairs gracefully with Soup Joumou, Haiti’s beloved pumpkin soup. The wine’s rich body and stone fruit notes mirror the creamy pumpkin base, while its vibrant acidity balances the soup's warming spices and hearty ingredients like beef and root vegetables. Subtle nutty and honeyed undertones in the blend align with the soup’s earthy sweetness, creating a nuanced pairing that elevates the dish's comforting complexity. This duo celebrates the vibrant flavours and textures of Haitian culinary tradition.