Meet Gamay
pronounced : gam-may
“Vivid, friendly, and full of charm.”
Gamay Noir à Jus Blanc, or simply Gamay, is a red grape variety celebrated for making light-bodied, fruit-forward wines with high acidity and soft tannins.
It’s best known as the grape of Beaujolais, but it also thrives in parts of the Loire Valley, Switzerland, and even Canada.
Origin: Burgundy, France
Parentage: A cross between Pinot Noir and Gouais Blanc — making it a close relative of Chardonnay!
Vine Character: Early ripening, vigorous, and happiest on granite or schist soils.
Winemaking and Styles
Gamay is most famous for its use in Beaujolais Nouveau, a wine made through carbonic maceration, a fermentation technique that emphasizes fruity, low-tannin characteristics and produces wine ready for consumption within weeks of harvest.However, Gamay also produces more structured and complex wines in the Beaujolais Crus (such as Morgon, Moulin-à-Vent, and Fleurie), where traditional fermentation methods are used. These wines can show greater depth, aging potential, and expression of terroir.
Common winemaking approaches:
Carbonic maceration: For light, fruity, early-drinking wines.
Traditional fermentation: For fuller-bodied, age-worthy styles.
Minimal oak use: To preserve the grape’s natural fruit and floral aromas.
Best Pairings
Charcuterie and cured meats: Salami, prosciutto, pâté, terrines.
Roast chicken or turkey: Especially with herbs or mild glazes.
Soft cheeses: Brie, Camembert, Reblochon, Saint-Marcellin.
Vegetarian options: Mushroom quiche, roasted beet salad, lentil stew, or ratatouille.
Seafood: Tuna steak, salmon, or grilled shrimp (particularly with chilled Gamay).