Gamay, star of the Beaujolais region

Gamay means Beaujolais

Gamay has had a tumultuous history in France. In the 1300s, Duke Philippe le Hardi banned the cultivation of Gamay in the Burgundy region, as it was considered inferior to Pinot Noir, which was the region's noble grape variety. This ban prompted Gamay growers to move south, where the grape found a new home in the Beaujolais region. Gamay is the result of a cross between Pinot Noir and Gouais Blanc.

It is now mainly grown in the Beaujolais region, where it is used to produce light, fruity red wines. Gamay wines are often considered summer wines, due to their light, fruity character and low tannin content. They are refreshing and easy to drink.

Winemakers use techniques that maximize color extraction while minimizing tannin, creating banana and candy aromas.

Characteristics of the Gamay grape variety

The Gamay grape is particularly appreciated for its fruity aromas and light profile, making it an easy-drinking wine, ideal for those seeking less tannic red wines. 

• Color: Gamay produces light red wines with a ruby or purple color.
• Aromas: Gamay wines are generally dominated by aromas of fresh red fruit, such as cherry, strawberry and raspberry. Floral notes, notably violet, are also present.
• Flavor: On the palate, wines are often light and fresh, with good acidity and supple tannins. Their structure is less imposing than that of other red grape varieties, making them accessible and pleasant when young.
• Aging: Unlike more powerful grape varieties, Gamay-based wines are not intended for long aging. They are most often enjoyed young to take advantage of their freshness.

Where can you find the Gamay grape variety? 

Although Gamay is mainly associated with Beaujolais, it is also grown in other regions, notably in France, but also abroad. 

• Beaujolais: This region is home to Gamay par excellence. Divided into several appellations, including the famous Beaujolais crus such as Morgon, Moulin-à-Vent and Fleurie, this region offers a wide variety of wines, from fruity, light Beaujolais Nouveau to more structured crus that can be kept for several years.
• Loire Valley: In certain sub-regions, such as Anjou and Touraine, Gamay is also present, often blended with other grape varieties, or vinified as a single variety. Wines here are generally light and fruity, with good acidity.
• Switzerland: On the other side of the Alps, in Switzerland, Gamay is grown mainly in the canton of Geneva, often blended with Pinot Noir to produce elegant, well-balanced wines.
• Canada and the United States: In wine-growing regions such as Oregon, certain plots are dedicated to Gamay, where the cool climate enables it to develop aromas similar to those of Beaujolais wines.

Ranking Beaujolais wines

3 Beaujolais appellations are clearly hierarchical according to their terroir, which can have a major influence on the taste of the wine.

The AOC Beaujolais lies at the base. Its wines can be made from grapes from all over the region, but are most often produced from flat, fertile vineyards in the south. Their high-yielding vines produce the lightest, simplest Beaujolais wines.

A whole group of villages in the north of the region have been awarded AOC Beaujolais Villages status. Their stonier, less fertile soils naturally limit the yields of Gamay vines. As a result, the wines produced here are generally more intense in flavor and full-bodied.

Ten villages within the Beaujolais Villages zone have been awarded their own appellations. These are the crus du Beaujolais, one of the best known being AOC Fleurie. Although most of these wines are also quick-drinking, some can be aged in the bottle.

Gamay food pairing

One of Gamay's great strengths lies in its ability to match a wide variety of dishes, thanks to its light, fruity aromas. Here are a few food and wine pairing ideas to bring out the best in this grape variety:

Cold meats: Gamay is the ideal companion for charcuterie platters. Its acidity counterbalances the richness of sausages, terrines and cured hams.

White meats: Poultry, such as roast chicken or duck, goes perfectly with a light Gamay, which doesn't mask the meat's subtle flavors.

Cheeses: Opt for mild cheeses like Brie, Camembert or Saint-Marcellin. The freshness of Gamay perfectly balances the creaminess and roundness of these cheeses.

Vegetarian dishes: Vegetable curries, ratatouille or mixed salads with grilled vegetables will go wonderfully with a Gamay, whose fruity, floral notes add an extra dimension.

Oily fish: Although it's rare to pair red wine with fish, Gamay, with its low tannin structure, goes very well with fish such as salmon or trout, especially if grilled or in a light sauce.

Fall for Beaujolais wines