Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

Poulsard, sometimes called Ploussard is a relatively rare speciality of the jura, planted on a steady 300 ha/750 acres. Its long, thin-skinned, almost transluscent grapes make distinctive light tomato-red wines which may be left on the skins for as long as two weeks without tainting the wine too deeply, and are sometimes sold as rosé. It does particularly well on marl in the northern vineyards of the Jura, especially at Pupillin near Arbois, self-proclaimed capital of Ploussard. Its delicate pigment makes it much prized for adding colour to vin de paille and it is also used for rosé crémant du Jura. Very prone to reduction, Poulsard wines benefit from low or no sulfur dioxide additions, and in the 21st century they have often been made with semi-carbonic maceration. Poulsard may also be blended with trousseau and Pinot Noir. It is also grown to a very limited extent in bugey, mainly for the semi-sweet sparkling cru Cerdon.