The character

Poulsard (sometimes spelled Ploussard locally) is one of the two principal Jura reds. Even more than Trousseau, the variety produces wines that look like very deep rosés — almost translucent in the glass — but show surprising complexity on the palate. The grape is thin-skinned and prone to oxidation, and many traditional Jura Poulsards show a slight oxidative character that adds to the distinctive personality.

Where it grows best

Jura, France: primarily in Arbois and the surrounding villages, on the marl-and-limestone soils that define the region’s terroir. Almost no commercial plantings outside the Jura. The variety is genetically close to but distinct from Pinot Noir, despite the visual resemblance.

How it tastes

Pale ruby, sometimes almost rosé-pink. Red raspberry, sour cherry, rose petal, dried herbs, iron, sometimes a subtle oxidative-nutty note in the traditional examples. Tannin is very low; acid is bright; alcohol typically 11-12.5%. The aromatic complexity is the calling card — Poulsard delivers far more in the nose and mouth than its color suggests is possible.

How it ages

Top Jura Poulsard from a serious producer (Pierre Overnoy, Domaine Tissot, Jacques Puffeney) ages fifteen to twenty-five years. The wines develop a remarkable savory, dried-flower, iron-mineral tertiary complexity that almost no other grape produces. Pierre Overnoy’s old-vine Poulsard is one of the cult wines of the modern natural-wine movement.

What to pair with

Jura cuisine: salade Comtoise, charcuterie, mushroom dishes, mountain cheeses. Light game (pheasant, quail). Roast chicken. Charcuterie. The grape’s light body and bright acid make it food-flexible in a way few light reds are.