Grape · Beaujolais, France
Gamay
ga-MAY
Crunch, flower, and joy
The grape of Beaujolais. Thin-skinned, early, and built for carbonic maceration — or for serious cru wines that age like poor man's Burgundy.
- red cherry
- peony
- banana
- pepper
- granite
Profile
Bodylow
Acidhigh
Tanninlow
Sugardry
Nouveau made Gamay a punchline. The ten crus — Morgon, Fleurie, Moulin-à-Vent, Côte de Brouilly and the rest — are the rebuttal: granite and schist, whole-cluster spice, and wines that can go a decade.
Carbonic maceration gives the banana-kirsch perfume of party Beaujolais. Traditional vinification gives something closer to Pinot, with more crunch. Both are legitimate. Serve cool.
Charcuterie, roast chicken, mushroom toast, and a slightly chilled bottle are the whole religion.
At the table
Service
52–57 °F (11–14 °C). Chill it. A Beaujolais cellar-warm is a wasted Gamay.
