General Description: Gamay is a red grape variety most famously associated with the Beaujolais region of France. It is known for producing vibrant, light-bodied wines with low tannins and high acidity, making them highly drinkable and enjoyable at a young age. The most celebrated expressions of Gamay come from the Beaujolais Nouveau release and the ten Beaujolais crus, where the variety’s potential for depth and complexity is fully realised. Gamay wines typically exhibit bright red fruit flavours and can range from fresh and fruity to more structured and complex, depending on the vineyard location and winemaking techniques.
Primary Flavours:
- Raspberry
- Cherry
- Cranberry
- Violet
- Peppery notes
Taste Profile:
- Sweet-Dry: Dry
- Body: Light to medium body
- Tannins: Low
- Acidity: High
- ABV range: Typically between 12% to 13%
Handling: Gamay wines are best served slightly chilled, at about 12°C to 15°C, to enhance their fruitiness and refreshment factor. These wines are generally intended for early consumption, within a few years of their vintage, to capture the maximum expression of their vibrant fruit and youthful charm. Some crus Beaujolais, however, can benefit from a few years of cellaring, developing more nuanced flavours and complexities.
Food Pairing Suggestions: The light body and high acidity of Gamay make it a versatile wine for pairing with a wide range of dishes. It pairs beautifully with charcuterie, light cheeses, and poultry. Its fruit-forward profile also complements grilled fish and vegetable dishes. The wine’s versatility extends to international cuisines, including light Asian dishes and anything that benefits from a wine that can cut through richness without overwhelming the flavours.