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Taster’s Guide to Gamay Wine


If you’re one of the few who actually stops to smell the neighbour’s flowers, or breathes in deeply when you’re in a forested area then you are the ideal drinking candidate for Gamay. Also, you do realize you’re a rarity, don’t you?

Gamay (“Gam-may” aka Gamay Noir) is a light-bodied red wine that’s similar in taste to Pinot Noir. In fact, this variety is a cousin of Pinot Noir and it grows primarily next to Burgundy, France (Pinot motherland) in a region called Beaujolais. Gamay wines are loved for their delicate floral aromas, subtle earthy notes, and surprising ability to pair with food (even fish!). The best part is, you can find high quality Gamay at a much better price than Pinot Noir.

If you want to try Gamay, there are a few things to know and expect from this wine. Gamay has been steadily growing in popularity in cool-climate regions such as France, Canada, Switzerland, Oregon and New Zealand.


Gamay is one of those wines where a large part of the fruit character in the wine is derived from the aromas (and not as much in the taste). It’s a wine that is best served in a large globe-shaped Burgundy glass to collect all the stunning fruity and flowery aromas. Expect to smell fresh cut violets, iris and peony flowers wrapped in cherry, raspberry and plum with subtle background notes of potting soil. On the palate, the wines are light with high acidity and tart flavors of red fruits along with a subtle bitter note on the finish. You’ll find that French Gamay labeled as Beaujolais, is a degree or two earthier in taste than Gamay from Canada or New Zealand.


Similar tasting wines:

Pinot Noir, St. Laurent, Schiava, Zweigelt

Cost for quality: $15–25 for an outstanding bottle of Gamay

 Food Pairing with Gamay


Herb and citrus roasted chicken is an ideal match for Gamay. By Carlos Newsome

The amazing thing about Gamay is that because of the high natural acidity paired with low tannin, the wine pairs shockingly well with a very wide array of foods. Basically, it’s hard to go wrong with Gamay and food.


Gamay is consistently chosen as a top wine to pair with Thanksgiving dinner.

  • Meat

Roast Chicken with Herbs de Provence, Chicken Tangine with Apricots and Olives, Chicken dumplings, Chicken Liver Paté, Duck with Plum sauce, Turkey with Chestnut stuffing, Beef Stroganoff, Pork Sausages, Hangar steak with Chimichuri, Spicy Tuna Roll, Planked Salmon with Soy Glaze, Grilled Salmon with Dijon Glaze, Roasted Black Cod with Lentils and Pork Belly, Fried Calamari, Cajun Shrimp and Grits

  • Cheese

Neuchatel, Chèvre, Comté, Brie, Mimolette, Saint-Nectare, Swiss Raclette, Brie with Pomegranate sauce, Cream Cheese, Farmer’s Cheese, Swiss, Gruyere, Monterey Jack

  • Herb/Spice

Fennel, Anise, Green Cardamom, Mustard, Horseradish, Caraway, Garlic, Shallot, Chive, Leek, Marjoram, Bay Leaf, Dill, Lavender, Sage, Mint, Chervil, Pink Peppercorn, Clove, Nutmeg, Allspice, Cinnamon

  • Vegetable

Spanakopita, Black Olive Tapenade, Roasted Potatoes with Dill, Onion Rings, Roasted Eggplant, Portabello Mushroom, Sunchoke, Spinach Salad with Beets, Red Quinoa, Capers, Apricot, Dried Cranberry, Cranberry Sauce, Walnuts, Pecans, Butternut Squash, Delicata Squash, Acorn Squash

  • Beaujolais Wine

One cannot talk about Gamay without mentioning Beaujolais, France which produces 75% of the world’s Gamay wine. The thing about Beaujolais is that a large chunk of the production goes to basic quality wines labeled simply “Beaujolais” or “Beaujolais Nouveau.” Then, the quality increases with the village and cru level wines. These wines can age, and often will have a similar taste character to red Burgundy. Shockingly, because these 2 quality levels of Beaujolais are so undervalued, you can find village and cru Beaujolais for just a couple of bucks more than the basic regional option. To make things simple to understand, here is a great little Infographics to show you the classifications and names to look for:


The 10 Crus of Beaujolais


Bold raspberry, ripe peach and a touch of soil


Medium-Bold aromas of rose and peony and spicy woodsy notes with age


Elegant aromas of violets, peony, red currant and cherry

Côte de Brouilly:

Medium-Bold aromas of iris, plum and fresh grapes


Elegant aromas of black currant, peach, iris and violets


Bold aromas of strawberry, violets, cinnamon, and red currant


Bold aromas of cherry, peach, plum and violets


Bold aromas of cherry, violets and black currant


Medium-Bold aromas of raspberry and black currant with a hint of spiciness


Elegant aromas of red currant, iris and plum

Read more about the Beaujolais region including a list of the 38 village names and details on each of the Cru’s –


By Madeline Puckette
I’m a certified wine geek with a passion for meeting people, travel, and delicious food. You often find me crawling around dank cellars or frolicking through vineyards. Find her at@WineFolly

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