Nicole's Wine Blog: Grape Varietal: Gamay

Gamay grapes growing on the vine

Gamay noir grapes, more commonly referred to as simply “Gamay” grapes, are of the vitis vinifera species, a cross between Pinot Noir and an ancient grape called Gouais and are most commonly associated with the Beaujolais region of Burgundy in France (all wines that come out of this region are 100% Gamay)[1]. In fact, the word “gamay” comes from a hamlet near Puligny-Montrachet- a commune in the Cote de Beaune of France[2]. When the grape was first introduced to the area, the dukes that were in control of the land attempted to outlaw it because it was unfamiliar and taking up space that could be used to grow Pinot Noir, but the ban was lifted when the crop proved to be extremely profitable[3]. In addition to Beaujolais, the grapes are also frequently grown in the Loire Valley of France and in Valais, Switzerland[4]. Certain areas of Canada and Oregon are just starting to experiment with the varietal[5]. While there are other areas that grow the grapes, it is relatively uncommon with only 37,000 hectares planted worldwide. Of these 37,000 hectares, 34,000 are in France[4].

Areas where Gamay is planted worldwide. Most of the world's Gamay is in France.

Most Gamay grapes are planted in the Beaujolais area of France (a sub-region of Burgundy)

An example of a wine that is 100% Gamay

The Gamay grape has a very thin dark purple, almost black skin with completely colorless juice and leaves that are a lustrous yellow-green color, morphing into a reddish hue in the fall months; the thin skin makes this variety particularly susceptible to rots/molds and frosts. This varietal ripens very early but Gamay grapes tend to produce a large second harvest[1] so the threat of a low yield due to damage from spring frosts is minimized. Considered to be extremely adaptable (with the exception of not being able to adapt to very hot climates), the Gamay grape is categorized as a vigorous vine that can flourish in a variety of different soil types and at different altitudes. Despite its adaptability, as mentioned, it is still grown primarily in the Beaujolais region of France where the soil is granite and the vineyards tend to be on slopes[6]. Wine produced from the Gamay grape is almost always red, fruity and intended to be consumed young[6]. Specific notes that are often present in wines made from Gamay are strawberries and cherries[3]. The Beaujolais region of Burgundy also produces a lighter, fruiter style of wine from Gamay called Beaujolais Nouveau. Released the third Thursday in November each year, these wines are intended to be consumed within six months of bottling. Although Beaujolais, Beaujolais Nouveau and other Gamay wines are red, they are often served chilled[7].

Below is a chart outlining some flavor variations in wines made with Gamay grapes from different regions (varying from the standard Beaujolais Gamay flavor profile).

Region	Flavor Profile
Loire Valley	Usually blended with Cabernet Franc and Cot (Malbec clone), showing notes of raspberry and pepper[5]
Niagra Peninsula, Canada	Sometimes made with Gamay Droit (a recognized regional mutation of the gamay grape), light-bodied red wines suitable for early drinking[5]
Wilamette Valley, Oregon	Wines that are very similar to Crus Beaujolais[5]
Southern Beaujolais	The soil is not well-suited for making anything other than the Beaujolaid Nouveau because of extremely high acid level imparted by the limestone in the soil[5]
Switzerland	Sweeter style gamays (largely due to chaptalization)[8]