It’s a pity because when it’s good, Gamay can make a deliciously, gushingly juicy everyday red with a refreshing nip of acidity and flavours ranging from strawberry and cherry to hints of banana. In the ten Beaujolais crus, it’s also capable of making a more serious, ageworthy red.
Also grown with moderate success in the Loire, Switzerland and former Yugoslavia and known for some strange reason in California as Valdiguié.
Gamay, the beaujolais grape, is the gluggiest of all grape varieties, partly because of the carbonic maceration or whole berry fementation method used, which helps preserves the naturally refreshing juiciness of the variety. Carbonic maceration is responsible for a variety of aromas and flavours ranging from bubblegum and banana through to strawberry and cherry.