Gamay is a purple-grape variety that makes light and fruity, easy-drinking red wines. Gamay is the sole grape variety used to produce the wines of Beaujolais.
Gamay is a very vigorous vine which tends not to root very deep on alkaline soils resulting in pronounced hydrological stress on the vines over the growing season with a correspondingly high level of acidity in the grapes. The resulting acidity requires carbonic maceration to soften the wine sufficiently for pleasant drinking.
Gamay-based wines are typically light bodied and fruity. Wines meant for immediate consumption are typically made using carbonic maceration which gives the wines tropical flavors and aromas - reminiscent of bananas. Wines meant to be drunk after some modest aging tend to have more body and are produced by whole-berry maceration. The latter are produced mostly in the designated Crus areas of northern Beaujolais where the wines typically have the flavor of sour cherries, black pepper, dried berry and raisined blackcurrant.
Goat Cheese, Sheep Cheeses, Mushroom Dishes, Breaded or Fried Fish, White Fish, Meaty Fish, Breaded or Fried Poultry, Mushroom Sauces