Gamay
The grape of Beaujolais: light, juicy, low-tannin reds that are great slightly chilled. It's increasingly planted in Oregon, the Finger Lakes and northern Michigan.
Gamay, properly Gamay Noir, is the red grape of Beaujolais in France. It makes light, juicy reds with bright red fruit and soft tannins that taste great slightly chilled. American winemakers in cool climates have adopted it as their go-to for easy-drinking, food-friendly reds, and it's one of the trendiest grapes in Oregon and the Finger Lakes.
What It Tastes Like
Gamay is all red fruit: cherry, raspberry, cranberry and strawberry, often with violets, a little black pepper and an earthy edge. Tannins are very soft and the acidity is bright. Many winemakers use carbonic maceration, fermenting whole grape clusters, which amplifies the fruit and gives a bubblegum or banana note in nouveau-style wines.
Where It Grows
Oregon's Willamette Valley has become the American center for Gamay. You'll also find it in New York's Finger Lakes, northern Michigan, Washington and cool spots in California such as the Sierra Foothills and Mendocino. It's also popular in Ontario.
What to Look For
- Dry Gamay, served cool, is one of the best picnic reds there is.
- Nouveau-style Gamay, released in November right after harvest.
- Gamay rosé and sparkling Gamay.
Worth Knowing
Older California wines labeled Napa Gamay were actually a different grape, Valdiguié. Gamay Beaujolais was a clone of Pinot Noir. Today, Gamay or Gamay Noir on a label means the real thing.
Where to Find Gamay
Wine regions on American Winery Guide where Gamay is grown or poured: