Gamay is the grape of Beaujolais. It makes bright, juicy reds with almost no tannin: wines you can chill and drink with nearly anything. The ten “cru” villages (Morgon, Fleurie, Moulin-à-Vent…) make more serious, ageable versions.
Best food with Gamay (Beaujolais)
PoultryThanksgiving turkey
Pinot Noir · Gamay (Beaujolais) · Riesling
PoultryRoast chicken
Chardonnay · Pinot Noir · Gamay (Beaujolais)
MeatHam
Riesling · Pinot Noir · Gamay (Beaujolais)
CheeseCheese board
Champagne · Gamay (Beaujolais) · Port
CheeseCharcuterie
Gamay (Beaujolais) · Prosecco · Rosé
How it tastes
Raspberry, cherry and violet, with a peppery lift. Beaujolais Nouveau, released every November, adds banana and bubblegum notes from its quick fermentation.
Food it loves
Thanksgiving turkey, charcuterie, roast chicken and cheese plates. Because there’s almost no tannin, it even works with salmon.
Serving
Give it 20 minutes in the fridge. Lightly chilled Gamay is one of the most refreshing reds there is.
Buying tips
Skip Nouveau for dinner parties; pick a Beaujolais-Villages or a cru like Morgon or Fleurie for a few dollars more.
Where it’s grown
Tasted Gamay (Beaujolais)?
Reader tasting notes
Tasted Gamay (Beaujolais)? What did you notice, and what did you drink it with? The first good one goes right here.
Add a tasting note
If you like Gamay (Beaujolais), try…
Light-bodied redPinot Noir
red cherry · raspberry · cranberry · mushroom · forest floor
Medium-bodied redGrenache (Garnacha)
strawberry · raspberry · white pepper · orange peel · dried herbs
Medium-bodied redBarbera
sour cherry · plum · licorice · dried herbs · black pepper
Medium-bodied redCabernet Franc
raspberry · red currant · bell pepper · graphite · violet