Red grape variety
Grolleau
A high-yielding Loire variety used principally for Rosé d’Anjou.
What is Grolleau?
Grolleau is light, high-yielding and mainly used for rosé, though a few Loire producers now make serious light reds from old vines.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 5073 under the prime name GROLLEAU NOIR, with berry skin colour noir and country of origin france, and the pedigree "HEUNISCH WEISS X ?". Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Grolleau, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low-medium | Some variation | |
| Acidity | medium-plus | Some variation | |
| Tannin | low-medium | Some variation | |
| Alcohol | low-medium | Some variation | |
| Body | low-medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium-plus | Some variation | |
| Texture | medium | Consistent |
Common flavours
Where it grows
- Anjou-Saumur — France
If you like Grolleau, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Portugieser
The structural profile is close across body, acidity and tannin.
Expect it to be softer and rounder, and stronger and warmer.
Cinsault
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be drier, and more floral.
Tibouren
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more herbal and green, and drier.
Similar but lighter
Something like this, but lighter?
Schiava
The structural profile is close across body, acidity and tannin.
Expect it to be drier, and more floral.
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be earthier, and drier.
Poulsard
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be stronger and warmer, and earthier.
Similar but lower in alcohol
Something like this, but less alcoholic?
Nothing in WineHQ's catalogue makes this move meaningfully from here. These are the closest wines otherwise, but do not expect them to deliver what you asked for — the honest answer is that this style does not have a good neighbour in that direction.
Schiava
The structural profile is close across body, acidity and tannin.
Expect it to be stronger and warmer, and drier.
English still Pinot Noir
They occupy similar territory for weight and structure.
Expect it to be stronger and warmer, and earthier.
Pinot Meunier
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be stronger and warmer, and drier.
Similar but fuller
Something like this, but richer?
Bonarda
They occupy similar territory for weight and structure.
Expect it to be fuller and richer, and stronger and warmer.
Valpolicella Ripasso
They occupy similar territory for weight and structure.
Expect it to be fuller and richer, and stronger and warmer.
Tinta Barroca
They occupy similar territory for weight and structure.
Expect it to be fuller and richer, and stronger and warmer.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Fresh cheese
Works because a heavy wine would bury a delicate dish.
Tortilla española
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
White fish
Works because a heavy wine would bury a delicate dish.
Cod
Works because a heavy wine would bury a delicate dish.
How to serve it
Temperature
12–14°C
54–57°F · Lightly chilled
About 45 minutes to an hour in the fridge from room temperature, or take it out of the fridge about an hour before serving.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Burgundy bowl
A wide bowl gives a delicate, aromatic red more surface area to release aroma, and directs it to the nose from a wider rim.
Ageing
Wines made from this grape are generally at their best within a few years.
The traditional base of Rosé d’Anjou, high-yielding and low in alcohol. Made for immediate drinking; a small number of Loire producers make a more serious varietal red, but the style is still an early-drinking one.
Family tree
Established by DNA analysis. Ampelography alone could not have found these relationships.
Parents
VIVC gives one established parent, Heunisch Weiss, with the other unknown.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof