Name of varietal: Gamay
Common synonyms: Gamay Noir à Jus Blanc, Bourgignon Noir, Game, Petit Bourgignon, Petit Gamai, Petite Lyonnaise
Parentage of the grape: unknown
History of the grape: Legend has it that it was brought over by the Romans in the first century BC to the town of Beaujeu, near Beaune, in the Burgundy region of France. In the mid 1300s it was cultivated as a relief from the strains of the Black Death. It’s much easier to grow than Pinot Noir, which is the distinguished red grape of Burgundy, and can ripen up to two weeks earlier. However, in 1395, the Duke of Burgundy, Philippe le Hardi (Philip the Bold), signed an edict outlawing the grapes. He said they were “inflame and deloyal” (despicable and disloyal) and taking too much space from the noble grape Pinot Noir. In 1459, Philippe le Bon (Philip the Good), grandson of Le Hardi, signed another edict reaffirming his family’s distaste for the varietal, afraid their
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Name of varietal: Gamay
Common synonyms: Gamay Noir à Jus Blanc, Bourgignon Noir, Game, Petit Bourgignon, Petit Gamai, Petite Lyonnaise
Parentage of the grape: unknown
History of the grape: Legend has it that it was brought over by the Romans in the first century BC to the town of Beaujeu, near Beaune, in the Burgundy region of France. In the mid 1300s it was cultivated as a relief from the strains of the Black Death. It’s much easier to grow than Pinot Noir, which is the distinguished red grape of Burgundy, and can ripen up to two weeks earlier. However, in 1395, the Duke of Burgundy, Philippe le Hardi (Philip the Bold), signed an edict outlawing the grapes. He said they were “inflame and deloyal” (despicable and disloyal) and taking too much space from the noble grape Pinot Noir. In 1459, Philippe le Bon (Philip the Good), grandson of Le Hardi, signed another edict reaffirming his family’s distaste for the varietal, afraid their existence and usage would tarnish the good reputation of Burgundy. But just south of the main growing regions there, in Beaujolais, it was able to take root and allowed to stay there.
It is produced in high quality releases from Beaujolais Villages and the ten Cru Beaujolais (see below). Perhaps, good or bad, it is best known as the grape of Beaujolais Nouveau, a much-ballyhooed style that is released the third Thursday of November. The method of carbonic maceration (adding carbon dioxide to grapes to speed up fermentation, converting sugars without yeast while preserving youth and freshness) is used for this style. Restaurants and winebars go toute la fou this time of year, proclaiming: “Les Beaujolais Nouveaux est arrivée!!”
Characteristics of the grape: Villages and Cru Beaujolais are light to medium-bodied, tart cherry, raspberry, red plum, red currant, acidic, lightly perfumed. Beaujolais Nouveau tends to be more fruity and sugary, sometimes almost resembling candy and bubble-gum flavors, but also sometimes gassy with antisceptic undertones.
Regions where the grape is currently important: Beaujolais, the ten Crus: Brouilly, Cotes de Brouilly, Fleurie, Morgon, Chenas, Chirouble, Moulin-a-Vent, Regnie, St. Amour, Julienas. Beaujolais Villages and Beaujolais Nouveau can come from anywhere within or blends from these Crus. Loire valley (usually blended with Côt, a.k.a. Malbec, and Cabernet Franc), Canada, California, Oregon, Australia.
Type or types of wines the grape produces: light to medium-bodied dry reds, Beaujolais Nouveau carbonic maceration styles
– Description from
Amanda Schuster
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