Grape variety · Red
Gamay
The juicy, light red grape of Beaujolais, best drunk young and slightly chilled.
- Red
- Home: Burgundy, France
- France, Switzerland, Canada, USA
At a glance
- Also known as
- Gamay Noir à Jus Blanc
- Bourguignon Noir
- Colour
- Red
- Origin
- Burgundy, France — a cross of Pinot and Gouais Blanc
- Main regions
- Beaujolais, Loire (Touraine), Switzerland, Mâconnais, Ontario
- Varietal or blend
- Usually on its own; blended with Pinot Noir in Switzerland's Dôle and Burgundy's Coteaux Bourguignons.
- Body & sweetness
- Light to medium-bodied, dry.
Taste & style
- Flavour
- Fresh raspberry, cherry and banana-like aromas from carbonic fermentation; the best cru wines add violets and earthy depth.
- Style
- Soft tannin and bright acidity. Beaujolais Nouveau is simple and fruity; the ten crus, such as Morgon and Moulin-à-Vent, are fuller and can age.
In the vineyard & winery
- Growing
- Ripens early and is very productive; does best on granite soils in Beaujolais.
- Winemaking
- Often made by whole-bunch or carbonic maceration, where whole grapes ferment inside their skins, giving fruity, low-tannin wine.
Food matches
- Charcuterie and cold meats
- Roast chicken
- Picnic food
- Mild cheeses
Notes
- Beaujolais Nouveau is released on the third Thursday of November.
- Philip the Bold, Duke of Burgundy, ordered it removed from the Côte d'Or in 1395.
From the glossary
At least three different vitis vinifera grape species are permitted to use the term "Gamay" as their lable-specified variety in the U.S.A. The Gamay Noir, Gamay Beaujolais and Napa Gamay.
From the Wine Grape Glossary by Anthony J. Hawkins (1931–2018), reproduced with authorship credit as he requested. Written in the 1990s.