Character.
- Light body with bright, crunchy acidity
- Flavors of red cherry, raspberry, and cranberry
- Very low tannins, best served slightly chilled
- Cru wines offer surprising complexity and ageability
The Joy of Beaujolais
Gamay is the grape of pure pleasure. While it was famously banished from Burgundy in 1395 by Philip the Bold in favor of Pinot Noir, Gamay found its home in the granite hills of Beaujolais, where it produces some of the most immediately enjoyable red wines in the world. Light, fruity, and bursting with energy, Gamay is the antidote to overly serious wine.
Tasting Gamay
Classic Flavors
- Fruit: Red cherry, raspberry, strawberry, cranberry
- Secondary: Violet, banana (Nouveau), crushed stone, peppercorn
- With age: Earth, mushroom, dried herbs (cru wines)
On the Palate
Light-bodied with bright, crunchy acidity and barely-there tannins. The best cru wines add mineral depth and structure while keeping Gamay’s signature freshness and drinkability.
World Regions
Beaujolais, France
The heartland of Gamay. Simple Beaujolais and Beaujolais-Villages are fresh and fruity. The 10 crus (Morgon, Fleurie, Moulin-a-Vent, and others) produce wines of surprising complexity and ageability from distinct granite terroirs.
Loire Valley, France
Gamay thrives in Touraine and other Loire appellations, often blended with Cabernet Franc or bottled as a pure varietal for fresh, easy-drinking reds.
Food Pairings
Gamay’s light body and bright acidity make it ideal with:
- Roasted chicken and charcuterie
- Thanksgiving turkey
- Salads with warm goat cheese
- Casual picnic fare and light bistro dishes
Serve It Cool
Gamay is one of the few reds that benefits from a slight chill. Serving at cellar temperature (55-60°F / 13-15°C) amplifies its refreshing fruit and makes it perfect for warm-weather drinking.
Learn More with Sommo
From simple Beaujolais Nouveau to age-worthy Morgon and Moulin-a-Vent, Gamay’s range is wider than most people realize. Scan labels with Sommo to learn which Cru you’re drinking and why it matters.