I suspect that Roussanne, a white wine grape closely associated with the traditional wine of France's Rhône appellation, is actually older than wine experts seem to think; I say this because I've seen it mentioned in both Rabelais, as wine favored by an Abbess, and in anonymous medieval Goliard songs. The name probably derives from the fact that the Rousanne grape turns a ruddy reddish color when ripe; rous is cognate with French roux or "rust."

Roussanne is one of the traditional grapes of France's northern Rhône. It is a traditional element in various blends associated with specific appellations, like Crozes-Hermitage, Hermitage, Saint-Joseph and the Saint-Péray AOC. Roussanne is often a blend, but as a single varietal it does make an appearance in both still and sparkling wines, though it is more often blended with Marsanne (and labeled officially as the Hermitage appellation) and/or Viognier. Roussanne is also one of the few white wines that may legally be blended with the otherwise red wines associates with Châteauneuf-du-Pape. These wines in France especially, but also elsewhere in Europe, are matters of great professional pride and tradition, to the point of some versions being sold as AOC, while others are vin de pays. Roussanne has of late done well in Italy, and is often blended with Trebbiano.

Roussanne has long ago spread to the new world, with successful growers in California (since the 1990s), Washington, Australia, and even South Africa. It can be a difficult grape to deal with; it is prone to mildew, and the temperature and time to harvest have noticeable affects on the flavor and aroma of the resultant wines. There's a tendency towards towards wines with overtones of honey, pears, and melon in warmer areas like California (especially Santa Barbara, San Luis Obispo, and Paso Robles), and a more delicate, even acidic note in cooler areas, with a floral or even herbal aroma. New word wineries often blend Roussanne with Viognier, or even Chardonnay.

Traditional food pairings for Roussanne favor milder flavors; fresh seafood, including crab and lobster, as well as milder cheeses, especially aged cheesesm as well as Asian cuisines featuring ginger. Roussanne is often suggested as an alternative to Chardonnay; indeed, one California winery refers to Roussanne as "What Chardonnay Wishes It Could Be!" Keep Roussanne in mind for summer salads, like chicken salad, as well as an interesting pairing with turkey at Thanksgiving.