Gamay (full name Gamay Noir à Jus Blanc) wines are typically light bodied and fruity. The most well known wines are those coming from Beaujolais in southern Burgundy. The entry level wines made here are sometimes produced by the whole-berry (carbonic) maceration process which give a fruitier, less tannic style. The higher quality Cru Beaujolais (including Fleurie, Morgon and Moulin a Vent) wines using Gamay grown on granitic soils are more likely to use conventional wine-making techniques giving more body, depth and ageing potential. Characteristic aromas in these wines are berry fruits (strawberry, raspberry) and flowers (peony and violet). Flavours can include pomegranate and blackberry. In France, Gamay is also found in the Auvergne, Ardeche, Loire and Macon regions. Outside of France, the variety is found in Switzerland, Croatia, Kosovo and Serbia, and further afield in California, Canada and New Zealand. Wines made from Gamay can work well chilled and pair with salmon steaks, turkey with cranberry sauce, Moroccan tagine with apricots, a rustic French cheese and cured deli meat platter.
