Ever heard of…Grolleau?
Most of us are familiar with the names of commonly grown wine grapes, such as Cabernet Sauvignon, Pinot Noir and Chardonnay, but there are thousands of lesser-known grape varieties out there that can also provide the foundation for great wine. Melon de Bourgogne, the grape we spoke about earlier this week that makes Muscadet, is a great example.
Another is Grolleau, or Groslot, a red-skinned French grape that is grown only in the Loire Valley. It takes its name from the word “grolle,” which means “crow,” likely derived from the deep, almost-black color of the grapes on the vine. The berries tend to be highly acidic and low in alcohol.
It’s possible you’ve tasted wines of this grape without even knowing it – Grolleau tends be used in blends for sparkling and rosé wines, most notably in Rosé d’Anjou. The grape can also often be found in Rosé de Loire, as well as the sparklers Saumur Brut Rosé and Touraine.
Historically, Grolleau was the principle grape in Rosé d’Anjou, which at one time was an easy-drinking sweet wine. Questions about the quality of wines produced from this variety have led to its fall from favor; while it is commonly used in rosé blends, it is not permitted in Loire Valley red wines and it is rarely seen by itself.
Nevertheless, it’s an important grape of the Loire Valley and one worth mentioning. After all, what is the whole but the sum of its parts? And Grolleau certainly plays a crucial part in some of the Loire’s finest wines!