Gamay noir

Gamay noir is a variety of grape used to produce wine, particularly in the Beaujolais region of France. It is a purple-colored grape variety that is most notably known for its use in the production of light-bodied red wines.

History

The origins of Gamay noir are believed to be in the Burgundy region of France. It was first mentioned in the 14th century, during the reign of Philip the Bold, Duke of Burgundy. The Duke famously issued an edict in 1395 banning the cultivation of Gamay noir in favor of the more prestigious Pinot noir grape.

Characteristics

Gamay noir is known for its ability to produce high yields and resist disease, making it a popular choice among vineyard owners. The grape produces wines that are light in color with moderate acidity and low tannins. The wines typically have flavors of red fruits such as raspberry, cherry, and cranberry, with occasional notes of black pepper and earth.

Cultivation

While Gamay noir is most commonly associated with Beaujolais, it is also grown in other regions of France, as well as in parts of Switzerland, Canada, and the United States. In Beaujolais, the grape is often grown on granite-based soils and is typically harvested by hand.

Wine Production

The most famous wines made from Gamay noir are Beaujolais Nouveau, which are released on the third Thursday of November each year. These wines are made using a winemaking process known as carbonic maceration, which results in fruity, easy-drinking wines that are meant to be consumed young.

In addition to Beaujolais Nouveau, Gamay noir is also used to produce more structured and complex wines in the Beaujolais Crus regions. These wines are often aged in oak and can be cellared for several years.

Food Pairing

Due to its light body and high acidity, Gamay noir wines are versatile when it comes to food pairing. They can be served with a wide range of dishes, from poultry and pork to fish and vegetarian dishes.

See Also

• List of grape varieties
• French wine
• Beaujolais Nouveau