Gamay

Gamay is a purple grape believed to have originated in the village of Gamay, western France. Although the grapes are grown in several French wine regions, premium examples of this wine come from the Beaujolais region. 

One of the oldest and most important French varieties, Gamay is enjoyable on its own as a light, easy-drinking red or as part of a bold Beaujolais blend. With its signature intense floral aromas and high acidity, Gamay is instantly recognisable as a French classic.

Gamay Noir à Jus Blanc, or Gamay as it’s typically known, has its origins in the Burgundy region of France. Dramatically, it was outlawed from the region in the 14th century in favour of the more desirable Pinot Noir. Fortunately, the grape found its place in neighbouring Beaujolais, where it thrived and became the region’s signature grape variety. Today, various styles of Gamay wines are produced here, from the light and fruity Beaujolais Nouveau to the more complex and age-worthy Cru Beaujolais wines.

While not as widely grown as in Beaujolais, there are plantings of Gamay in the Loire Valley, where it often features in the region’s rosé and red wines. Beyond France, Gamay has found homes in Switzerland, Canada and parts of the United States, demonstrating its adaptability to various climates and soils.

Gamay is best known for the following wines:

Beaujolais Nouveau: This famously youthful wine is released just weeks after harvest on the third Thursday of November, with wine merchants racing to secure bottles. It is a vibrant, fruity wine that captures the essence of the vintage. Known for its purple-pink colour, high acidity, fresh red fruit flavours and unique aromas of banana and pear drop.

Cru Beaujolais: The Beaujolais region consists of ten Crus, all in the north, that produce the highest quality Gamay reds. Each cru has varying climates, soils and altitudes, making for wines with unique regional differences. After ageing, Beaujolais cru wines begin to show flavours and aromas similar to rich red Burgundy wines.

Gamay wines are characterised by their light-medium body, low tannins, high acidity and fruit-forward nature. They are often compared to Pinot Noir wines. Gamay grapes thrive in cooler climates, allowing them to retain their naturally high acidity. However, when grown in acidic soils, the grapes’ naturally high acidity is tempered, leading to a more opulent style.

The most popular Beaujolais Gamay reds come from the Brouilly, Côte de Brouilly, Fleurie and Morgon crus. These wines are made in various styles, from light, fruity and elegant to more structured and spiced. Gamay wines from Brouilly and Morgon have excellent ageing potential ranging from 5-10 years, while styles from Côte de Brouilly and Fleurie are best drunk when “young” – within 2-4 years of the vintage.

In the French Loire Valley and Burgundy wine regions, Gamay can be blended with Pinot Noir to create easy-drinking, light red wines.

When you sniff a glass of Gamay, the first thing that hits the nose is a surge of red fruit notes, primarily red cherries, raspberries and strawberries. Some Gamay wines have darker fruit undertones, featuring scents of blackcurrants or plums.

Complementing these fruit aromatics are often floral elements that add a fragrant freshness. You might detect notes of peonies, violets or even roses. Gamay wines can also express subtle peppery or earthy tones depending on the winemaking techniques and specific growing conditions.

On the tongue, you can expect tart berries, raspberry and redcurrant flavours, often with undercurrents of earthy and floral notes. Gamay-based blended wines from the Cru Beaujolais areas also have sour cherry and black pepper flavours, plus a chalky minerality.

Gamay’s light body and bright acidity make it an extremely versatile food wine. It pairs wonderfully with chicken, charcuterie and soft cheeses. Its refreshing character also makes it a surprising match for hearty fish dishes such as spicy tuna sushi, as well as roast cod, grilled and soy-glazed salmon.

For vegetables, serve your Gamay with a Mediterranean feast featuring spanakopita (Greek spinach pastries), black olive tapenade, grilled mushrooms, roasted aubergines and roast potatoes sprinkled with dill.

Gamay is best served slightly chilled, at a temperature of around 12-15°C. This temperature helps to elevate the wine’s fresh fruit flavours and vibrant acidity.

While not always necessary for younger, fresher styles of Gamay, an older or more complex bottle of Gamay may benefit from a short period of decanting to help release more of the aromas and flavours. Before serving, decant and leave the wine for 30 minutes to allow all its sweet fruit and perfumed floral aromas to develop.

Because of how aromatic this wine variety is and how much of its fruitiness relies on aromas, serve your Gamay in a large red wide glass with a wide bowl and narrow rim.