Gamay Grape

Different wine-making techniques and different wine makers can create wines of widely varying styles from this grape. Therefore the profile provided is generic and represents the characteristics of the grape and not necessarily every wine made from it. Similarly, the food pairings provided are general and assume the typical style of wine traditionally made from this grape.
Food PairingsMeats & Seafood: Poached, grilled, fried, baked or roasted beef, pork or fowl.
Sauce: Au jus, white, savory, herb
Cheese: Soft or hard goat cheese, hard cow and sheep cheese
Other: Spicy foods and cuisines

Grape ProfileGamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. The grapes full name is Gamay Noir à Jus Blanc. It is a very old variety, mentioned as long ago as the 1400s. It is cultivated because it makes for abundant production, however it can produce wines of distinction when planted on acidic soils, which help to soften the grape's naturally high acidity. The grape produces wines with notes of raspberry, strawberry, cherry, violet, rose pedal and spun sugar. Made off-dry or sweet. Much of the Gamay planted in California is not Gamay; having been found to be a clone of Pinot Noir.