Grolleau Noir is a black grape from France, most known for being the number one grape behind several kinds of rosé wine in Loire.

In spite of its very dark colour, the grape commonly does not provide tannins or colour to the wine as one could expect. This is due to its thin skin. How­­ever, as it tends to also be low in aro­mas it is not a fav­or­­able grape for pro­ducing dry red va­ri­e­tal wine. To some ex­tent this can be com­pen­sa­ted by keeping yields low, but Grol­leau Noir tends to pro­duce wines of poor struc­ture and fla­vour.

The high risk of lack of structure and aromas is the reason for why the Rosé de Anjou is an AOP while red, dry as well as off dry varietals made from Grolleau Noir are labelled IGP. The latter is light red wine, low in flavour, and with high acidity levels.

Food pairing
A dry Rosé de Anjou is a versatile wine and is easy to pair with a variety of dishes, for example Prosciutto and melon, or fried fish.

Served at 8-10°C/46-50°F, an off-dry Rosé de Anjou will pair excellently with slightly spicy Asian food. Allow for some more fruitiness to come forward by serving the wine at 10-12°C/50-54°F, or one degree higher.

Where is it grown?
Grolleau Noir is a grape where the only reports of growth places come from Loire in France. In 2010, there was 2.308 ha/5.703 ac, a small increase compared to ten years earlier. This means that the Grolleau Noir is the forty-fourth most planted variety in France.

Grolleau Noir is thought to be native to France’s Charente region, north-east of Bordeaux.