The grape variety Trousseau

Trousseau is a distinguished red grape variety primarily associated with the Jura region of eastern France, though it also finds expression in northern Spain (where it is known as Bastardo) and limited plantings in Portugal and Australia. This grape yields wines of notable aromatic complexity, offering vibrant notes of ripe red berries—particularly cherry and wild strawberry—complemented by nuances of violet, subtle pepper, and a distinct earthy undertone. On the palate, Trousseau typically presents a medium to light body with lively acidity and finely textured tannins, resulting in a wine that is both elegant and refreshing.

Trousseau wines are most commonly crafted as varietal reds, though they occasionally feature in blends, such as the renowned Jura blend “Poulsard, Pinot Noir, and Trousseau.” These wines are cherished for their purity of fruit, mineral backbone, and capacity to age gracefully, developing savoury and forest floor characteristics over time.

Ideal food pairings include game birds, such as pheasant or quail, roast pork, charcuterie, and mushroom dishes, where the wine’s bright acidity and aromatic finesse provide balance and enhance the dining experience. Trousseau also pairs beautifully with regional cheeses, including Comté, underlining its affinity with Jura gastronomy.