Gamay 🍷
Gamay (gam-may), commonly referred to as Gamay Beaujolais, is almost entirely grown in France and Beaujolais (in the Loire Valley) is its home.
Gamay is a natural cross between Pinot Noir and Gouais Blanc (a very obscure grape). But, a direct relationship with Pinot Noir!
Gamay has a unique past. In 1395, Duke Philippe the Bold of Burgundy actually banished the grape, calling it "vile and disloyal". He preferred the more "elegant" Pinot Noir and feared Gamay’s high productivity would dilute the region's reputation. This ban forced the grape from Burgundy to move south to Beaujolais, where it has flourished.
Gamay wines are light in body and low in tannin, alcohol and sweetness. They’re medium in acidity.
Aromas associated with Gamay include strawberry, raspberry and red cherry with floral notes.
Wines made from the Gamay grape are made using Carbonic Maceration which is a process where the grapes are fermented as whole grapes in a carbon dioxide filled tank that can result in distinct aromas and flavors of banana, bubblegum and even cotton candy!
Nouveau Beaujolais is its own unique story that is made from Gamay grapes that are harvested, fermented and bottled for immediate consumption.
Other than Nouveau Beaujolais, Gamay wines may be cellared briefly (1-5 years).
Gamay is one of the few red wines that is best served with a slight chill (around 54–55°F) to highlight its fresh fruit characters. Serve in an bowl-shaped red wine glass to capture aromas. No decanting required.