Gamay - Grolleau Noir is a red blend rather than a single variety, and it traces back to Loire Valley, France.
Structurally it lands at light body, no tannin, high acidity, dry and medium alcohol.
Look for candied fruit, berry and floral notes.
In the cellar it meets unoaked.
The regions that matter for it are Loire Valley.
In the vineyard it is marked by early ripening, low to medium vigour and a preference for temperate.
It blends readily with Cabernet Franc and Chenin Blanc.
Watch for the synonyms: Gamay-Grolleau Noir.
At the table it suits pork terrine, sweet and sour fish and cured trout with dill and crème fraîche.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Gamay-Grolleau Noir.
Bottles to look for.
- Agnes & Rene Mosse Moussamoussettes Petillant Rose, Loire, Vin de France
- Alain de la Treille Rose d'Anjou, Loire, France
- Barton & Guestier Rose d'Anjou Les Jardins de La Reine, Loire, France
- Chateau des Cosse Rose de Loire, France
- Chateau Soucherie Rouge Carmen, IGP Val de Loire, France
- Domaine de la Grange aux Belles 'Bloody', Loire, Vin de France
- Domaine de la Grange aux Belles 'Le Vin de Jardin', Loire, Vin de France
- Domaine de la Roche Moreau Rose d'Anjou, Loire, France
Gamay - Grolleau Noir: common questions
01.What does Gamay - Grolleau Noir taste like?+
02.Where is Gamay - Grolleau Noir from?+
03.Where is Gamay - Grolleau Noir grown?+
04.What food pairs with Gamay - Grolleau Noir?+
05.What else is Gamay - Grolleau Noir called?+
Keep going: the A to Z grape index, or the wine regions of France.