Roussette
Roussette is a term used in various contexts in the culinary and zoological world. Primarily, it refers to a type of wine from the Savoie region in France, and also to a group of fruit bat species found in the Indian Ocean islands.
Roussette Wine[edit | edit source]
Roussette is a white wine produced in the Savoie region of France. The wine is made from the Altesse grape, also known as Roussette. The name "Roussette" is believed to come from the russet (reddish-brown) color of the ripe grapes. The wine is known for its rich, full-bodied flavor and high acidity. It is often aged in oak barrels to enhance its complexity and longevity.
The Savoie region, located in the eastern part of France near the Swiss border, is known for its mountainous terrain and cool climate. The region produces a variety of wines, but Roussette is one of its most prestigious and well-known. The wine is often served with local dishes such as fondue and raclette, which are made with the region's famous cheeses.
Roussette Bats[edit | edit source]
In zoology, Roussette refers to a group of fruit bat species found in the Indian Ocean islands, including the Seychelles, Comoros, and Madagascar. These bats are part of the Pteropodidae family, also known as the "flying foxes". They are named "Roussette" because of their reddish-brown fur.
Roussette bats are important pollinators and seed dispersers in their ecosystems. They feed on fruit, nectar, and pollen, and their feeding habits help to spread seeds and pollinate flowers. Despite their ecological importance, many Roussette bat species are threatened by habitat loss and hunting.
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References[edit | edit source]
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