Grolleau is a red grape of the Loire Valley, grown mainly in Anjou and Touraine. It was long used mostly for Rosé d'Anjou and blending, but natural-wine growers in the Loire have rediscovered old Grolleau vines and now bottle it on its own. The wines are light in color and alcohol, with bright red fruit, pepper and earthy, herbal notes, and fine, gentle tannins. Served slightly chilled, Grolleau is a classic Loire glouglou, a fresh red meant for drinking with charcuterie and rillettes. A pink-skinned mutation, Grolleau Gris, makes crisp whites and rosés.

Grolleau