What is Gamay?

Gamay is a red grape used to produce red wines around the world, although especially in the Beaujolais region in France. For more than 600 years, it has been known as a different variety of grapes, often referred to as Gamay Noir, and has been planted around the world. In California, a grape that has been identified as Gamay Grape for many years has been grown, but has recently been determined as a terrible as a terrible known as Valdeguie. Since 2007, the use of the term in relation to these California wine in the United States will no longer be legal. Historically, this grape was grown in France and was especially popular in the Burgundy region. At the end of the 14th century, he underwent the ruler of Burgundy, Philip Bold, a decree that he would no longer be grown in Burgundy and all the existing vines were uprooted. He was afraid that the grapes were starting to compete with his elected grapes, Pinot Noir, and decided not to be happy.

grapevines of this varietyThey tend to grow very well and produce a large amount of fruit. As with most grapes, however, this may be harmful to the final quality of the wine, and therefore most regions that use Gamay will thin vine to ensure robust the flavor of grapes. Like Pinot Noir, when the taste is desired, it rarely mixes with other wines. Because of the somewhat fragile nature of its smell and taste, the gamay mixing tends to lead to the loss of clear grape qualities. This is true for both red and blushing wines made of this grapes.

Gamay is a fruit, very fragrant wine and can have a considerable amount of softness when it is made well. However, it is not known for its longevity and is generally to be drunk relatively young. The best known exception of this is the best of Crus from Beaujolais, and even this somewhat masterpiece is not expected to last more than 10 years at the upper limit. The flavors and scents associated with this grape include fruit such as berries and especially cherries, banana, coconut, vanilla, pink and purple, and a livingy tar and toast. It tends to be somewhat sharply acidic when it is very new, although this tendency decreases after a short aging in the bottle.