Gamay–a Black Grape That Gives White Juice
Thursday, February 26th, 2009The gamay grape played an important role in helping the people of the Beaune region of France recover from the Black Death. It has been grown in this region since medieval times, but in spite of its health benefits, it was outlawed in the area in the late 14th century.
The wines it produced were strong and fruity and as such were seen as competition for the more popular and elegant wines, such as Pinot Noir. The cultivation of the vines was relegated to one area only, that of Beaujolais, where many acres are still devoted to its cultivation. There are also areas of the Loire Valley, the Rhone, Savoie and Jura where you will find these grapes on the vines of the vineyards.
The official name of the Gamay grape is Gamay Noir á Jus Blanc. This aptly describes the grape but not the wine – a black grape that produces white juice. The juice may be white but the wine that results is red, rather than white.
The grape does not enjoy a good reputation with winemakers because it will only thrive in areas where the soil is mainly composed of limestone and granite. The climate also plays a part because the grapes grown in cooler climates will not have the complexity and full body of those grown in warmer climates.
Gamay wines are fruity and those designed for early consumption have fruit aromas that you would usually find in tropical regions. When the wines have been aged for a short period of time, they take on the flavor and aroma of black currants and cherries.
In the winemaking process, many wineries use carbonic maceration techniques to enhance the fruity taste of the wine by using carbon dioxide in fermenting the grapes.
This process helps to add many different flavors and aromas to the wine that results, which can include that of bananas, coconut, vanilla, toast and even candy flavors, such as bubblegum and cotton candy.
The production process of Gamay wine involves crushing the grapes immediately after they are harvested. Then they are allowed to soak cold for 24 hours before RA 17 is added, which is essential for Gamay and Pinotage. The wine is then fermented at a temperature of about 54° for a two week period.
Once this has been completed, the wine is aged in barrels of both French and American oak, depending on the taste of the winemaker, for about six months to help round out the taste.
One of the unique varieties of Gamay that you will only find in Canada is called Gamay Droit. The grapes are Gamay grapes but they grow on upright vines and ripen ten days earlier than the standard grapes of this variety.
This gives the grape and the wine a higher level of sugar and deeper pigmentation. The wine is very aromatic with scents of red currants, cherries and raspberries, much like those scents found in a Grenache. There are also hints of licorice, pepper and oak in the aroma.
Other varieties of Gamay include the Gamay Rouge, which is a great choice for warm summer evenings with its flavor of ripe strawberries. Gamay Noir has the aroma if black pepper and black cherries.
This wine makes a great choice when you are having a barbeque or serving pizza, chicken or even pasta. It also pairs well with salads and sandwiches, cheeses and fruits.
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