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Although this is the grape par excellence of the Beaujolais it probably originated in neighboring Cote d'Or, when the Seigneur de May returned home from the crusades clutching sprigs of Gamay (which had until then been unknown in Burgundy ), Gamay was where he settled. It was only some while after this that the total unsuitability of Gamay to the Cote d'Or was understood, and it was banned in favour of Pinot Noir. Gamay is famous for its fresh young wines which are produced by carbonic maceration.


The bunches are medium sometimes winged and compact with medium small, slightly oval berries, which are normally black with tough skins and small light brown seeds. This variety has early bud break and does not tolerate frost well, but if affected is able to recover well afterwards. Its juice is white, so the color comes from the skin. The wines produced are light fresh, bright red in color ready for bottling and drinking without aging. They normally achieve 10-13% alcohol without chaptalisation and produce slightly spicy low tannin wines.
Aromas attributed to it are just picked raspberries, rose, violets, strawberries, peaches, chocolate, boiled sweets, plummy, sappy and cherry-sharp fruit.

Food Recommendations

Light red like Gamay goes well with the kind of simple food served at cafe.  Assorted hams, bacon salad, hot sandwiches, grilled mackerel etc. are ideal partners.
Synonyms ; Blaufrankisch, Bourgvignon noir Borgogna crna, Frankinja erna, Frankinja Modra,  Gaamez, Gamay Beaujolais, Gamay noir, Gamay noir a jus blanc Gamay rond, Kekfrankos, Limberger, Napa Gamay, Petit Gamai