Poulsard

The Pride of Jura: From Arbois to Pupillin

Poulsard is the second most planted red variety in the Jura after Pinot Noir, reaching its qualitative peak in the Arbois and Pupillin appellations. It is a demanding grape to grow—its thin skins mean low tannins but a high concentration of aromatic compounds.
Wine Style: Poulsard is often the favorite of low-intervention and natural winemakers. Its naturally low pigment and gentle structure allow for the creation of "living" wines that feel energetic, breathable, and deeply tied to the marl soils of the region.

Flavor Profile: Wild Berry Freshness

• Aroma: Dominated by fresh red berries (cranberries, raspberries), spring flowers, wet-stone minerality, and a specific rustic or "gamey" undertone that adds layers of complexity.
• Structure: Light-bodied with vibrant acidity and exceptionally soft, feathery tannins. It is one of those rare red wines that leaves a refreshing, almost succulent sensation on the palate.

Ideal Food Pairings

Poulsard is an incredibly gastronomic wine, indispensable when it comes to lighter fare.
It pairs perfectly with local Jura cheeses such as Comté or Morbier, smoked meats, poultry pâtés, and mushroom-based dishes.
Due to its lightness and high acidity, it is one of the few red wines that works beautifully with fatty fish (like salmon or trout) and earthy vegetable stews. It is the ultimate wine for long, al fresco lunches.

Frequently Asked Questions

Why is Poulsard wine so pale?

The grape skin contains very few coloring pigments (anthocyanins). Even with long maceration times, the wine remains clear and pale. This lightness is its signature trait and should not be mistaken for a lack of flavor intensity.

What is the difference between Poulsard and Ploussard?

They are exactly the same grape. The name Ploussard is primarily used in and around the village of Pupillin to highlight local identity, while Poulsard is the official general name used throughout the rest of the Jura.

What is the best way to serve this wine?

We recommend serving Poulsard slightly chilled—at about 12–14°C. This temperature highlights its crisp berry fruit and maintains its alpine elegance. Use a wide-bowled glass to allow its delicate aromas to fully unfurl.