Red grape variety
Trousseau
The more structured of the Jura’s two red varieties, also grown in Portugal as Bastardo.
What is Trousseau?
Trousseau gives more colour and structure than Poulsard while keeping the Jura’s characteristic freshness and savoury edge.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 12668 under the prime name TROUSSEAU NOIR, with berry skin colour noir and country of origin france, and the pedigree "? X SAVAGNIN BLANC". Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Trousseau, 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 | medium | Some variation | |
| Alcohol | medium | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium-plus | 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 | medium | Some variation | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium-plus | Some variation | |
| Texture | medium | Consistent |
Common flavours
Where it grows
- Arbois — France
- Côtes du Jura — France
- Jura — France
If you like Trousseau, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Prokupac
The structural profile is close across body, acidity and tannin.
Expect it to be stronger and warmer.
Castelão
The structural profile is close across body, acidity and tannin.
Expect it to be less spicy, and stronger and warmer.
Zweigelt
The structural profile is close across body, acidity and tannin.
Expect it to be more oaky, and more fruit-driven.
Similar but lighter
Something like this, but lighter?
Grolleau
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less spicy, and sweeter.
Schiava
The structural profile is close across body, acidity and tannin.
Expect it to be lighter, and less spicy.
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be lighter, and less spicy.
Similar but lower in alcohol
Something like this, but less alcoholic?
Grolleau
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less spicy, and sweeter.
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be lighter, and less spicy.
Schiava
They occupy similar territory for weight and structure.
Expect it to be lighter, and less spicy.
Similar but fuller
Something like this, but richer?
Valpolicella Ripasso
The structural profile is close across body, acidity and tannin.
Expect it to be sweeter, and more oaky.
Rioja Crianza
The structural profile is close across body, acidity and tannin.
Expect it to be more oaky, and broader and softer.
Merlot
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more oaky, and softer and rounder.
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.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Tortilla española
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Fresh cheese
Works because oak flavour overwhelms subtle food.
Gnocchi
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Mushroom pasta
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.
Korean fried chicken
A dry wine will taste thin and sour against a sweet dish.
Thai red curry
A dry wine will taste thin and sour against a sweet dish.
Salmon in a cream sauce
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Squid and octopus
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
How to serve it
Temperature
14–16°C
57–61°F · Cellar cool
Most modern rooms are warmer than this. Twenty to thirty minutes in the fridge before serving usually gets a red into range.
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
Most wines made from this grape are for drinking now, but certain styles reward keeping.
The firmer of the two main Jura reds, with more colour and tannin than Poulsard. Bottlings from the warmer sites around Montigny-lès-Arsures hold and improve over five years or so; most is drunk within two or three.
Family tree
Established by DNA analysis. Ampelography alone could not have found these relationships.
Parents
VIVC gives one established parent, Savagnin Blanc, with the other unknown.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof