Grolleau
(Grolleau Noir)
Grolleau is a red wine grape variety primarily grown in the Loire Valley of France. It is known for producing light-bodied red wines and rosés with a fresh, fruity character. The grape's name, Grolleau, is derived from the French word "grolle," which means crow, possibly referring to the dark color of its berries.
Grolleau is most commonly associated with the production of rosé wines, particularly in the Anjou region. These wines are often labeled as Rosé d'Anjou and are appreciated for their bright acidity, low alcohol content, and vibrant red fruit flavors, such as strawberry, raspberry, and red currant.
The wines can also exhibit floral notes and a hint of spice. In addition to rosés, Grolleau is sometimes used to produce light red wines that are typically fresh, easy-drinking, and intended for early consumption. These red wines share similar fruity characteristics with their rosé counterparts but are less common on the market. Read more
Grolleau is often blended with other grape varieties to enhance its qualities. For example, it can be combined with Cabernet Franc, Gamay, or other Loire Valley varieties to create more complex and balanced wines. The grape's high acidity and moderate tannins make Grolleau wines versatile for food pairings.
They are particularly well-suited to lighter dishes, such as salads, seafood, poultry, and vegetarian cuisine. The refreshing nature of Grolleau rosés also makes them an excellent choice for picnics, barbecues, and casual gatherings. Despite its popularity in the Loire Valley, Grolleau has seen a decline in plantings over the years, partly due to its susceptibility to disease and the preference for more robust grape varieties.
However, it remains an important part of the region's winemaking heritage, contributing to the diversity and charm of Loire Valley wines.
