Trousseau: Origins and Unique Characteristics of This Grape Variety

Trousseau is a red grape variety emblematic of the Jura, renowned for its refined and spicy wines. Despite its relative discretion in the French wine landscape, it produces wines with great aromatic complexity and excellent aging potential. This ancient grape variety is also cultivated in other regions worldwide, such as Portugal, where it is sometimes known as Bastardo. Discover this fascinating grape through its origins, preferred terroirs, aromatic profile, and the best food and wine pairings for Trousseau-based red and rosé wines.

Description and Origins of Trousseau

Trousseau is a red grape variety native to the Jura, France, where it has been cultivated for several centuries. It was first mentioned in medieval texts, attesting to its long winemaking history. Likely a descendant of Savagnin, Trousseau is distinguished by its small, tightly packed clusters, which produce rich and complex wines.

Outside the Jura, Trousseau is also found in Spain and Portugal, where it is known as Bastardo. This grape variety requires specific growing conditions, favoring gravelly and limestone soils and ample sun exposure to reach optimal ripeness.

The Main Terroirs Where Trousseau is Grown

In France, Trousseau is primarily cultivated in the Jura, where it plays a crucial role in appellations such as Arbois, Côtes du Jura, and L’Étoile. The clay-limestone soils and continental climate of the Jura provide ideal conditions for this grape to thrive.

Trousseau is often blended with other local grape varieties such as Poulsard and Pinot Noir, but it is also vinified as a single-varietal wine, producing unique red and rosé wines.

Outside France, Trousseau is cultivated in Spain and Portugal, where it is used to produce dry red wines as well as fortified wines from the Douro Valley.

Aromatic Characteristics of Trousseau

Trousseau in Red Wine:

Appearance: Light ruby-red color, sometimes with garnet reflections. Transparency varies depending on concentration and winemaking style.

Nose: Complex and expressive, with aromas of red and black fruits (cherry, raspberry, blackberry). Spicy notes of white pepper, licorice, and earthy tones such as forest floor and truffle may develop with aging.

Palate: Elegant and structured, with fine tannins and balanced acidity. The red fruit flavors persist, often accompanied by a subtle smoky note. The long and persistent finish has a pleasant hint of astringency.

Serving Temperature: Best enjoyed between 15 and 17°C (59-63°F) to reveal its full aromatic complexity.

Aging Potential: Trousseau red wines can age beautifully, often reaching their peak between 5 and 10 years, or even longer, depending on the producer and vintage.

Trousseau in Rosé Wine:

Appearance: Pale salmon to light pink color, bright and clear.

Nose: Delicate and fresh, with aromas of strawberry, raspberry, and redcurrant, sometimes complemented by floral notes such as rose and violet.

Palate: Lively and refreshing, with vibrant acidity and persistent fruit flavors. The texture is light and airy, making it perfect for summer sipping.

Serving Temperature: Ideally served between 8 and 10°C (46-50°F) to enhance its freshness and liveliness.

Aging Potential: Designed for early consumption, Trousseau rosé wines should be enjoyed within 1 to 2 years to fully appreciate their freshness.

Best Food and Wine Pairings with Trousseau

Follow our expert recommendations for pairing Trousseau-based red and rosé wines with food:

• For a classic pairing with pot-au-feu, choose a red wine from AOC Côtes du Jura. Its red fruit and spice notes and silky tannins will enhance the tender flavors of slow-cooked beef. Whether as a 100% Trousseau wine or blended with Poulsard and Pinot Noir, Jura red wines beautifully complement this comforting dish.
• For veal kidneys with Port sauce, opt for a Trousseau-based red wine from an AOC Arbois estate or château. This Jura grape variety produces mature, spicy red wines with notes of wild pepper and forest floor, which perfectly complement offal dishes thanks to their character and velvety tannins.
• For a regional pairing with a Jura charcuterie platter, serve a rosé wine from AOC Côtes du Jura or AOC Arbois. These fresh and fruity rosé wines offer aromas of red berries, citrus, and violet, making them a perfect match for Jura cold cuts and cheeses.

Whether in red or rosé, Trousseau offers a unique and refined tasting experience, perfectly reflecting the Jura terroir. Explore this fascinating grape variety through our selection on Avenue des Vins. Treat yourself to our red, white, and rosé wines, as well as Champagne, all available at the best quality-price ratio, with home delivery directly from the estate or château of your choice!