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Discover Gamay

Discover Gamay

Discover Gamay

Gamay

Gamay

"What is it? Never heard of it."

That's what most people say when they see Gamay or hear Gamay mentioned but say "Beaujolais" and it's a different story. Most people don't know what Gamay is, how it should taste or how it's made.

Beaujolais is the name that comes to the tip of the tongue when Gamay is mentioned as it's here that the grape has been made famous. Unfortunately, as with a lot of wines, Beaujolais has had it's days of bad press, leaving it with a poor public image.

Times-are-a-changing though and standards are being raised with Beaujolais quality. The Gamay grape is also finding fame in new countries too, where wine makers experiment with it and new techniques to produce interesting wines.

A good quality Gamay can taste similar to Pinot Noir as it has much of the same nuances.

Gamay

WHAT:

The poor cousin to Pinot Noir but with similar tastes.

Cool climate grape, doesn't like too much heat.

Light bodied, low tannin and high acidity wines from a method called Carbonic Maceration.

WHERE:

France - Burgundy, Beaujolais

Canada

USA - Eastern and Oregon

Switzerland

Italy

FLAVOURS/TASTES:

Raspberry,red cherries, blackcurrant, banana

Floral, violets, earthy

OTHER NAMES:

Gamay Noir

FOOD PAIRINGS:

Because of it's light body and high acidity the Gamay grape is pretty much food friendly.

It's great with roast dishes - particularly chicken and turkey

White meat, mushrooms, fish - salmon, herby and spicy dishes. 

Cheese - especially the Alpen cheeses such as Gruyere and Beaufort. Goats cheese.

 

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