Gamay

Introduction

This strain of French origin is often called Gamay, Gamay Noir, Gamay Beaujolais or Moreau. It has an early budding and is also very sensitive. Its bunches are medium size and rather compact. On the other hand, the grains have an oval shape and are medium-sized. Its colour tends to be dark. The wines made with this grapevine have a light and delicate structure. Its colour is violet. The flavour presents a certain acidity and has very fruity notes. It is very pleasant to the palate. They are also very aromatic, and their expression is reminiscent of wild fruits. Ideal to be consumed in the year they were produced.

In Beaujolais, France, it has become a tradition to consume wines made with this grape variety in the celebrations for the first batch of wines of the year. For this reason, it is where it is cultivated mostly.

In that region, Gamay is developed in its ideal environment by the granitic soil and the prevailing semi-continental temperate climate. It can also be found in the Loire valley. In Argentina, Bodega y Cavas de Weinert cultivates this variety in its Luján de Cuyo estate, Mendoza. It is used for the elaboration of its Montfleury rosé, in combination with Cabernet Sauvignon and Malbec.

Pairings

Because of their delicacy and fruitiness, they are very pleasant wines to accompany seafood, pasta with light sauces and fruit-based dishes, among other dishes that harmonize with the versatility of this strain. It is also pleasant to drink these wines alone. To taste them in the best way, it is recommended to consume them between 15º and 17º. Thus, the palate will be able to appreciate all its organoleptic qualities.