Red grape variety
Poulsard
A very pale Jura red, so light in colour it is often mistaken for rosé.
What is Poulsard?
Poulsard has very thin skins and produces almost translucent red wine of great delicacy, savoury rather than fruity, and best served cool.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 9643 under the prime name POULSARD NOIR, with berry skin colour noir and country of origin france. Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Poulsard, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | medium-plus | Some variation | |
| Tannin | low-medium | Some variation | |
| Alcohol | medium | Some variation | |
| Body | low | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | medium | Some variation | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | medium | Some variation | |
| Perceived freshness | medium-plus | Some variation | |
| Texture | low-medium | Some variation |
Common flavours
Where it grows
- Arbois — France
- Côtes du Jura — France
- Jura — France
If you like Poulsard, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
País
The structural profile is close across body, acidity and tannin.
Expect it to be fuller and richer.
Tibouren
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more herbal and green, and cleaner and more fruit-focused.
Grolleau
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be cleaner and more fruit-focused, and sweeter.
Similar but lighter
Something like this, but lighter?
Nothing in WineHQ's catalogue makes this move meaningfully from here. These are the closest wines otherwise, but do not expect them to deliver what you asked for — the honest answer is that this style does not have a good neighbour in that direction.
English still Pinot Noir
The structural profile is close across body, acidity and tannin.
Expect it to be more floral, and more oaky.
Schiava
The structural profile is close across body, acidity and tannin.
Expect it to be cleaner and more fruit-focused, and more floral.
Grolleau
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fuller and richer, and cleaner and more fruit-focused.
Similar but lower in alcohol
Something like this, but less alcoholic?
English still Pinot Noir
The structural profile is close across body, acidity and tannin.
Expect it to be more floral, and more oaky.
Grolleau
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be cleaner and more fruit-focused, and sweeter.
Schiava
The structural profile is close across body, acidity and tannin.
Expect it to be cleaner and more fruit-focused, and more floral.
Similar but fuller
Something like this, but richer?
Tibouren
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more herbal and green, and cleaner and more fruit-focused.
Pinot Meunier
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fuller and richer, and cleaner and more fruit-focused.
Grolleau
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be cleaner and more fruit-focused, and sweeter.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Fresh cheese
Works because a heavy wine would bury a delicate dish.
Tortilla española
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Tempura
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Bloomy-rind cheese
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
What to avoid with it
Dishes the pairing engine scores badly, and the principle that explains why. A short list: most things are fine.
How to serve it
Temperature
12–14°C
54–57°F · Lightly chilled
About 45 minutes to an hour in the fridge from room temperature, or take it out of the fridge about an hour before serving.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Burgundy bowl
A wide bowl gives a delicate, aromatic red more surface area to release aroma, and directs it to the nose from a wider rim.
Ageing
Wines made from this grape are generally at their best within a few years.
Very pale even when fully red-vinified, and made in the Jura for delicacy rather than structure. Drunk young and often lightly chilled; the thin skins that give it that colour also give it little to age on.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof