Here’s what you need to know about Gamay wines

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Gamay noir is a dark grape variety best known from the Beaujolais region of France. Here, vibrant red wines are often vinified using conventional carbonic acid maceration or semi-carbonic maceration. In the previous method, the grapes are fermented in closed containers and take the place of oxygen by the addition of carbon oxide. The result is fruity, fun red wines with light tannins. By the way, the most famous Beaujolais wine style is named Beaujolais Nouveau and it is released on the third Thursday of November every year.

The Gamay fruit has a relatively thin skin and is medium in size. It emerges relatively early, making it susceptible to spring frosts. Gamay grape is prone to rot due to its delicate skin and likes a calm environment. The fully ripe grape variety produces young wines with predominantly red fruit flavors such as raspberry, strawberry and currant. Its fresh scent and lively acidity make Gamay the ideal accompaniment to light meals such as grilled vegetables, poultry or delicatessen. Due to its generally moderate alcohol content, Gamay is also perfect for a light lunch if you still need to work out afterwards.

An important share in Swiss viticulture

Gamay is grown in France as well as in other parts of the world such as Canada, Australia, USA and Switzerland. Gamay is the second most planted black grape variety after Pinot noir in Germany with a share of around 15 percent. Of all the Gamay vineyards planted in Switzerland, by far the largest of 1114 hectares is in Valais, followed by the cantons of Vaud and Geneva.

You can buy Helvetic Gamay samples in supermarkets and specialist wineries for less than ten francs, or you can find more assertive wines from the best producers. Above all, Marie-Thérèse Chappaz, whose 2018 Grain Gamay scored a 96/100 Parker score, is to die for. Gamay is also produced at a high level by winemakers Henri Cruchon, Jean-René Germanier and wineries Domaine Grand’Cour and Histoire d’Enfer.

Source : Blick