Grolleau Grape variety guide: history, French regions, taste & food pairing
Grolleau (or Groslot) is a light, juicy red grape of the Loire Valley, long used for Rosé d'Anjou and now celebrated by natural winemakers for crunchy, low-alcohol reds.
Learn more about Grolleau
History & origins
Grolleau appeared in Touraine in the early 19th century, and its name is often linked to the old French word "grolle," meaning crow, a nod to its jet-black berries. DNA research shows it is an offspring of Gouais Blanc. Productive and early-ripening, it spread through Anjou after phylloxera. Its grey mutation, Grolleau Gris, is used in Loire rosés and whites.
French regions & appellations
Rosé d'Anjou AOC, Rosé de Loire, Cabernet d'Anjou blends, Touraine AOC, Saumur and Vin de France from Anjou and Touraine.
Taste profile
Pale ruby with low tannin and bright acidity, showing red currant, strawberry, cranberry, rose petal, white pepper and a refreshing, slightly earthy finish. Often around 11-12% alcohol.
Food pairing
Serve chilled with rillettes, pâté, saucisson, quiche, roast chicken, grilled salmon, couscous and fresh goat cheeses from the Loire.
Where Grolleau grows in France
Wine regions: Loire
Appellations: Anjou, Crémant de Loire, IGP Val de Loire