Gamay is the Beaujolais grape, and, as such, carries with it an innate inferiority complex next to the red burgundy grape, Pinot Noir. It's a pity because when it's good, Gamay can make a deliciously, gushingly juicy everyday red with a refreshing nip of acidity and flavours ranging from strawberry and cherry to hints of banana. In the ten Beaujolais crus, it's also capable of making a more serious, ageworthy red. Also grown with moderate success in the Loire, Switzerland and former Yugoslavia and known for some strange reason in California as Valdiguié.
What does it taste like?
- bubblegum and banana
- cherry and strawberry flavours
GAMAY, the beaujolais grape, is the gluggiest of all grape
varieties, partly because of the carbonic maceration or whole berry
fementation method used, which helps preserves the naturally refreshing
juiciness of the variety. Carbonic maceration is responsible for a
variety of aromas and flavours ranging from bubblegum and banana through
to strawberry and cherry.
Written by
