A RED GRAPE · BEAUJOLAIS CRUS
Gamay
Juicy, crunchy, low tannin.
What Gamay tastes like
Gamay is a red grape. In the glass it reads as juicy, crunchy and low tannin. Gamay is medium-bodied, with light tannin and high, racy acidity, finishing dry. It is usually made with little or no oak. Its home turf, as we hold it, is Beaujolais Crus.
Where Gamay grows
Our appellations table names Gamay in 17 wine regions. The ones with the most wines in our database are Morgon (France), Fleurie (France), Beaujolais (France), Moulin-à-Vent (France), Brouilly (France), Valais (Switzerland), Beaujolais-Villages (France), Chiroubles (France), La Côte (Switzerland), Côte de Brouilly (France), Chénas (France) and Vin des Allobroges (France).
Gamay is grown well beyond that list: 5 more appellations name it as a main grape, which is part of why one bottle can taste so different from the next.
How the place changes the glass
- Morgon (France): Medium-bodied, fruit-forward red with silky tannins, earthy undertones, and aging potential. Climate: cool Continental with warm summers.
- Fleurie (France): Elegant, perfumed light reds with silky tannins, bright acidity, and a characterful mineral bite from granite soils. Climate: temperate continental with warm summers.
- Beaujolais (France): Fresh, fruity, low tannin. Morgon = most structured/age-worthy. Fleurie = most floral. Climate: continental.
- Moulin-à-Vent (France): Silky, low-tannin reds with bright red fruit and floral notes; often served slightly chilled. Climate: continental with warm, dry summers.
What to eat with Gamay
The classic partners are roast chicken, charcuterie and salmon. Its acidity cuts through richness and cleans the palate between bites, so it pairs well with oily fish, creamy sauces and salty food.
Gamay in our cellar
The appellations above account for about 1,839 Gamay wines in the Sommurai database, which is how we know which regions pour it most.
Grapes to try next
If you like Gamay, these red grapes are worth a glass: Pinot Noir, Merlot, Grenache and Cabernet Franc.
Quick answers
What does Gamay taste like?
Gamay reads as juicy, crunchy and low tannin. Gamay is medium-bodied, with light tannin and high, racy acidity, finishing dry. It is usually made with little or no oak.
What food goes with Gamay?
roast chicken, charcuterie and salmon.
Where is Gamay grown?
Our appellations table names Gamay in 17 wine regions, including Morgon (France), Fleurie (France), Beaujolais (France), Moulin-à-Vent (France) and Brouilly (France).
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