Gamay

Gamay is a dry, light-bodied red grape best known from Beaujolais in France, packed with juicy cherry, raspberry and strawberry alongside floral notes and gentle spice. Fresh, fruity and low in tannins, it’s brilliant with roast chicken, pork, charcuterie, pizza, sausages and mushroom dishes – and it’s delicious slightly chilled.

Taste:

Juicy, bright and extremely easy to get along with.

Gamay is typically dry and light-bodied, with high acidity, low tannins and plenty of fresh red fruit. Expect cherry, raspberry, strawberry and redcurrant, often joined by violet, herbs and gentle spice.

Some styles are incredibly fresh and fruit-forward, while more serious examples can bring darker fruit, mineral and earthy flavours into the mix.

You may also notice distinctive fruity aromas in some Gamay, particularly from wines made using carbonic or semi-carbonic maceration – more on that later.

The big takeaway? Fresh fruit, soft tannins and absolutely no requirement to pretend you're tasting "antique cigar box".

Food Pairings:

Gamay’s freshness and lighter body make it one of the easiest reds to put on the dinner table.

Try it with roast chicken, grilled chicken, roast pork, pork chops, glazed ham, sausages or a charcuterie board with salami, prosciutto and pâté.

Pizza works brilliantly too, particularly Margherita, mushroom, prosciutto, sausage or vegetable pizza.

For meat-free dishes, pair Gamay with mushroom risotto, mushroom pasta, roasted vegetables, grilled aubergine or lentil dishes.

It also works beautifully with a cheese board, particularly Brie, Camembert, Gruyère and mild to medium-strength Cheddar.

And don't be afraid to put the bottle in the fridge for a little while before opening it. Slightly chilled Gamay with charcuterie is a very good idea.

Similar Wines:

If you enjoy Gamay, Beaujolais is essential exploring – Gamay is the grape responsible for the region's famous reds.

Pinot Noir offers a similarly lighter-bodied style with more earthy complexity, while Zweigelt brings juicy fruit with a little extra spice.

Trollinger and Bardolino are also great options if fresh, fruity reds that work well slightly chilled are becoming your thing.

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More About Gamay:

Gamay is most famously associated with Beaujolais, immediately south of Burgundy in eastern France, although the grape is also grown elsewhere in France and in countries including Switzerland and Canada.

Many Beaujolais wines use carbonic or semi-carbonic maceration, winemaking techniques that encourage bright, juicy fruit flavours and keep tannins relatively low.

Gamay has had a slightly dramatic relationship with neighbouring Burgundy. In 1395, Philip the Bold, Duke of Burgundy, famously ordered Gamay vines to be removed in favour of Pinot Noir.

Gamay moved south, found Beaujolais and built an entire career anyway.

The original revenge glow-up.