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Gamay Wine with Wild Game
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Thank you for visiting Gamay (Beaujolais) wines. We try to provide you with the most complete information we can about how to use wine with food. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please scroll down to learn more.
Gamay Beaujolais
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Food to Eat with a Gamay (Beaujolais)
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The Gamay grape is the basis for Beaujolais. While nobody puts Gamay in the same category as classified Bordeaux or Grand Cru red Burgundy, it's nonetheless a fun, enjoyable grape that goes very well with food. Soft and easy tannins, bright zingy acidity and forward, easy fruit make it a winner at the table. Many everyday foods like beef, steak, lamb, veal, chicken, venison or elk hamburgers and even wild turkey are prime candidates for Gamay. You can even drink it with flavorful fish like Tuna.
Gamay is inexpensive and tasty and extrordinarily drinkable. More "serious" French examples (Brouilly and Fleurie, St Amour, Morgan, and Chirobles for example) can be rich, succulent and even capable of aging ten years or more. These stand up to stronger-flavored savory recipes, including venison and elk stews and steaks.
History and Characteristics
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The full name of this Beaujolais grape is Gamay Noir a'Jus Blanc. Gamay grapes are 98 percent of all vines planted in the Beaujolais region. It is immediately drinkable, light- to medium-weight wines with high acidity and low tannins. Gamay is grown in other parts of Burgundy, such as the côte chalonnaise, where a blend of pinot noir and not more than two-thirds Gamay is known as bourgogne passe-tout-grain.
In the Loire Anjou produces Anjou Gamay and from Touraine comes Gamay de Touraine. There is very little true Gamay cultivated in California. For years California vintners grew what they thought was true Gamay Noir a'Jus Blanc, calling the resulting wines gamay Beaujolais. However, DNA testing identified it as a clone of Pinot Noir. California's Napa Gamay is Valdiguie, a varietal from Southern France's Languedoc-Roussillon region. It is a light- to medium-bodied wine in a style similar to true Gamay from Beajolais.
Because of historic practice, both California wines are sometimes still called Gamay Beaujolais. Blaufränkisch, a variety grown in Austria is also sometimes mistakenly called Gamay. Other names for Gamay include Bourguignon Noir and Petit Gamai.
All in all, when the soil is right, it is a deliciously juicy, easy drinking, gulpable wines.
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