Rousette (France)
Rousette is a white wine from Savoie in the French Alps.
It is made from 100% Altesse grapes.
Rousette Flavors
Grapefruit, Herbs, and Bergamon flavors are typical for Rousette, with hints of Minerals, Hazelnuts and Almonds.
 Grapefruit |
 Nectarine |
 Honey |
 Violets |
 Herbs |
 Hazeluts |
 Almonds |
 Minerals |
Rousette Profile
Rousette is dry, aromatic, and acidic:
| SUGAR: | Dry 3g/l |
| BODY: | Light |
| FRUIT: | Medium |
| ACIDITY: | High |
| ALCOHOL: | 12-13% ABV |
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Serving temperature: 8-10°C (46-50°F) |
Rousette Food Pairing
Rousette pairs very well with Bread, Cheese, Fish, and Asian Curries.
 Salad |
 Fish |
 Sushi |
 Bread |
 Chicken |
 Cheese |
Excellent pairings
French Cuisine. Asian Curry. Indian.
Bouillabaisse. Garlick Bread. Naan Bread.
Charcuterie. Chicken. White Meat. Veal.
White Fish. Lake Fish. River Fish. Trout.
Bagel with Smocked Salmon. Ceviche.
Beet Salad. Grilled Vegetables. Avocado.
Cheeses
Yellow Cheese. Beaufort. Comté. Gruyère.
French Spesialities
Escargots à l'ail (Garlic Snails.
Raclette Cheese.
The Ideal Glass for Rousette
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The Sauvignon Blanc glass is smaller than a Chardonnay glass. It has a more narrow bowl to concentrate the crisp and citrusy aromas characteristic of zesty and fruity white wines. |
Rousette Cheese Pairing
Opt for cheeses with moderate saltiness and creaminess to balance the Rousette's acidity.
Add fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.
Fresh and Mild Cheeses
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Rousette.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Mozzarella: Its delicate flavor pairs well with the wine's lightness.
Soft Cheeses
Brie: The creamy texture and mild flavor work beautifully with Rousette.
Camembert: Similar to Brie but with slightly more earthiness.
Fontina: Its nutty, buttery qualities make a good match.
Semi-Hard Cheeses
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Asiago: Lightly aged Asiago adds a complementary tang to the cheese.
Blue Cheeses (for contrast)
Gorgonzola Dolce: Its mild creaminess contrasts nicely without overpowering the wine.
