|Gamay Grapes (Photo credit: Wikipedia)|
The grape is relatively easy to cultivate and produces light-bodied, low alcohol, low tannin, highly acidic wine. The wine is characteristically very fruity, exhibiting flavors of strawberry, raspberry, red cherry and banana. Hints of bubblegum, cotton candy, vanilla and chalk may also be detected depending on the region in which it is grown.
This wine is meant to be drunk after little to moderate aging, with no more than two years of aging suggested. Beaujolais Nouveau is bottled before the grapes have even finished fermenting, lending it a chemical sort of taste reminiscent of paint thinner. Carbonic maceration is the technique behind making Beaujolais Nouveau. Carbon dioxide is added to the grapes, speeding up fermentation. Sugars are converted to alcohol without yeast, leading to a youthfully fresh wine. It is very fruity and light bodied, with almost no tannins, meaning little to know flavor structure or complexity. Beaujolais Nouveau is known to be released to the public on the third Thursday of November each year. Two other Gamay wines, Beaujolais Villages and Cru Beaujolais, are allowed to age longer, resulting in medium body and a bit more substance.
|Beaujolais Wine (Photo credit: Wikipedia)|
This concludes my exploration into Gamay. Join me next time for a discussion about Cabernet Franc.