Jaffurs Stolpman Vineyard Roussane 2004
Food Pairing: This wine is great with oysters on the half-shell. Typically lighter fare- non-meat appetizers or entrees, egg rolls, fish or chicken. This wine pairs well with seafood - lobster, sole, and shellfish. I prefer it pared with fruitful sauces and light spicing. I do not recommend it with highly spiced or powerfully flavored foods. Works well with chowder and corn.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.
Full and silky in body but also charmingly crisp, Roussanne makes a stellar blending grape. Thought to be native to the Rhône Valley of France, and still predominantly grown there, it is responsible for some of the finest Northern Rhône white wines. Roussanne adds richness and acidity to Marsanne’s soft, fruitiness, making the age worthy and highly respected whites from the appellations of Hermitage, Crozes-Hermitage and St.-Joseph. It has also earned approval as one of the white varieties for Châteauneuf-du-Pape.
In the Glass
Persistent aromas of exotic herbal tea, a full body nearly as complex as a red wine, and distinct apricot and honey flavors make Roussanne unique. With age, these wines gain a more oily or glycerin texture.
Richer fish dishes such as salmon, lobster, crab or grilled shrimp work well with Roussanne and its blends. A meal of roast chicken with herbs and winter vegetables is also delicious. Stuffed butternut squash, vegetarian curry and baked brie with apricots are other ideas to pair with Roussanne based wines.
Roussanne takes its name from the French word “roux,” meaning rouge or red because of the grapes’ pink glow. In California, virtually all of the 339 acres of Roussanne come from true clones brought over by Tablas Creek and John Alban.