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 Read more »

Mentor for Gamay Wines

Mary Margaret McCamic

Based in North Carolina, I'm a wine instructor at The Chef's Academy and owner of The Clever Vine, a wine consulting and education service. I hold the WSET Diploma and have a strong background in French wine, with a special interest in the Loire Valley.

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Gamay on Snooth

  • "They must be legit because they have a YouTube video for their ... & semillon, muscadet, gamay, tempranillo, sangiovese, nebbiolo, syrah, zin) I feel comfy and grounded, like I've come home for a visit. But it's a big world out there and staying stuck at home can make one stale...  ; Read More

    Forum post in the topic Whatcha drinking tonight?

  • Georges Duboeuf Beaujolais Villages Flower Label 1986


    No written review

    Wine review by amina316

  • Duboeuf Nouveau 2008


    No written review

    Wine review by amina316

  • Al - Thanks for the beautiful charcuterie pic.  My last job was in a high ... Cote de Brouilly is my fave Gamay varietal.  The Chavannes Cote de Brouilly Cuvee Ambassades is a beauty especially at about $20.  It's a shame about Zin.  Zin and me aren't meant to be.  :-(  Regarding Chianti CR, give the Monsanto a try if the mood strikes you.  Un... Read More

    Forum post in the topic My Zinfandel Report

  • How disappointing, Czarina.  I am the guy, here, who is not that sensitive ... ...  Heck, if PN or Gamay hit your sweet spot, keep on exploring them.  I am not a PN fan, at all.  So, I can't give any recommendations, but I'm sure somebody can jump in here with some ideas.  It's funny that you mention Beaujolais, though.  I had a Chanrion Cote-... Read More

    Forum post in the topic My Zinfandel Report

  • So, I finally re-introduced myself to Zinfandel.  I bought a half bottle of Seghesio Sonoma '12.  I decantered it for 1 hour and ate it with spaghetti w/tomato-basil sauce.  The wine was dominated by the alcohol -- 14.8% -- and while I tasted black fruit and a very interesting roasted sage note on the mid-palate, the alcohol drive of the wine ma... Read More

    Forum post in the topic My Zinfandel Report

  • Chanrion Cote de Brouilly 2011


    Interesting introduction to the palate. It does not blow me away with fruit flavors, but, rather, suggests tart raspberry or black cherry hints. Some tannic puckeriness. Some spiceclove/nutmeghints. Not terribly full-bodied at all. Not a bad sipping wine, but, actually,better with something solid. Read More

    Wine review by EMark

  • Domaine Jean-Marc Burgaud Morgon Vielles Vignes 2011


    I'm struggling with why I am not overwhelmed by this wine, its just not...well.....there is a bitterness that bites at me and its not the oak. Read More

    Wine review by Pickit4flavor

  • Louis Jadot Beaujolais Red 2013


    Medium-bodied, medium to low tannins, light acid, sweet nose - strawberries, red cherries. Soft wine, low acid - sweet with a peppery/spicy finish. Very drinkable wine, goes great with most things, particularly marinara-based pasta/ eggplant parmesan. Better wines out there for the price, but I would serve this to guests. Read More

    Wine review by laebrown

  • Cripes.I just read my post from last month. Wonder what I was having that ... ... ... Xinomavro or Merlot or Gamay or Albarino?Moreover, if you take a big, ripe, fruity wine and acidify the hell out of it, does it magically become a "food wine"? That would make lots of Australian wines "food wines", which I think they are anyway.Don't forget,... Read More

    Forum post in the topic Heavily-oaked Chardonnay...

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