Gamay Wine Information Gamay Gamay Wine Gamay (Gamay Noir à Jus Blanc in full) is a grape variety that is most famous for producing the light, fruit-driven red wines of Beaujolais . While the variety offers fresh, red-fruit and candied aromas, it typically delivers little in the way of flavor concentration and body weight, giving light, simple wines. That said, some well-made examples can be deep and complex. In France, Gamay is planted in the Maconnais , Savoie and around Touraine , but its homeland is Beaujolais. It arrived there (most likely from Germany) in the 14th Century and initially received an unenthusiastic welcome. The ruling dukes of Burgundy even tried to outlaw the variety, distrustful of its unfamiliar taste and texture. Gamay was resigned to the granite-based soils in the hills just north of Lyon, a terroir that it was much better suited to anyway. Gamay Grapes Characteristically, Gamay displays flavors of red cherries and strawberries and – when vinified using the carbonic maceration method – boiled sweets and banana.

This technique is most often employed for what is arguably the most famous expression of the grape: Beaujolais Nouveau , a wine rushed to consumers on the third Thursday of the November immediately following harvest. These light, translucent wines were traditionally made for vineyard workers but in the 1970s and 1980s captured the imagination of wine marketers, who quickly made the wine's release each year into an occasion. Unfortunately, Beaujolais Nouveau is a less-than-sterling expression of the variety and Gamay suffers from a somewhat-tarnished reputation as a result. Happily, Gamay is currently experiencing a comeback of sorts in the form of some of Beaujolais' other wines, namely those from the 10 villages, or crus, that bear the Beaujolais name. The most famous of these are Moulin-a-Vent , Fleurie and Morgon , although Chiroubles, Julienas and Brouilly all make excellent examples as well. These are usually vinified traditionally and are often aged in oak; the best can age for up to 10 years.

Outside Beaujolais, Gamay is taken most seriously in Switzerland , where it is often blended with Pinot Noir. There are a few examples from Canada, Italy and New Zealand, and the grape is important to the viticultural landscape of Croatia , Kosovo and Serbia . Until the early 2000s Gamay grown in California was the subject of some confusion and debate; wine in California previously labeled as Gamay was identified as Valdeguie (an uninspiring French variety), while wine labeled as Gamay Beaujolais was found to be a clone of Pinot Noir. Some true Gamay Noir à Jus Blanc is planted in California, with the best examples coming from cooler regions at higher altitudes. Synonyms include: Gamay Noir, Gamay Noir à Jus Blanc.

Food matches for Gamay include: Roast turkey with cranberry sauce Grilled salmon fillet with roasted fennel Moroccan lamb tagine with apricot Last updated 30-Nov-2015 Gamay | Wine grapes | JancisRobinson.com Gamay Gamay Thanks to the exceptional quality of the 2009, 2010, 2011 and 2013 vintages in Beaujolais, this is an excellent time to take a new look at the Gamay grape whose most famous product by far comes from the rolling blue granite-based hills of the Beaujolais region north-west of Lyons. Beaujolais depends entirely on the Gamay grape. In the 1970s and 1980s life was too easy for producers of Beaujolais. The world seemed to have an insatiable thirst for the thin, precocious, tart, light crimson liquid sold as Beaujolais Nouveau straight from the fermentation vat and rushed around the globe on release day in November.

Growers and producers alike enjoyed being paid so rapidly for their annual produce and the temptation was to put most of their effort into this ephemeral, evanescent wine. But fashions change. Today only very unsophisticated wine markets (and some French cities) seem at all interested in Beaujolais Nouveau and the producers of the Beaujolais region have had to re-design their objectives and policies. Today, after a period of being the pariahs of the wine world, they are once again worthy objects of interest for serious wine lovers. This is all due to the magic combination of the Gamay grape and the particular characteristics of the best villages in the region, including the famous ‘crus’ Beaujolais. These prettily-named appellations are, roughly north to south, St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly and Côte de Brouilly (but, arguably confusingly, you will rarely see the word Beaujolais on a label of these, the region’s most articulate ambassadors).

According to DNA analysis Gamay is a member of the vast family of Burgundian grapes spawned by Pinot Noir and obscure white grape variety Gouais Blanc , doubtless centuries ago. (It is therefore also related to all the other Pinots, Chardonnay and Melon de Bourgogne , the Muscadet grape.) True Gamay, known as Gamay Noir à Jus Blanc to distinguish it from a host of red-fleshed grapes often called Gamay Teinturier once grown to add to colour to red wines that were also called Gamay, has been grown in Burgundy at least from the 14th century when its supplanting of some Pinot Noir territory was regarded as scandalous by some. It certainly yields more generously than Pinot Noir, is much easier to grow, and if it overproduces it tends to make light, thin, very acidic wine. Like the famous Nouveau or Primeur wines it produces, the Gamay vine itself is notably precocious, budding and ripening early, so it can flourish in relatively cool regions such as Anjou-Saumur and Touraine in the Loire Valley.

The wines produced are naturally relatively high in acidity and can be light in both colour and tannin, which makes simple Gamays good drinks in their youth, and flattered by being served relatively cool. Gamay’s stronghold is Beaujolais but it is also grown widely just to the north in the Mâconnais – indeed red Mâcon is usually based on Gamay – although in southern Burgundy, as in Switzerland where quite a bit of Gamay is grown, there is a tradition of blending Pinot Noir and Gamay, specifically in the ubiquitous Dôle. The official Burgundian name for this is Bourgogne Passetoutgrains, a wine of declining interest that is supposed to taste more and more like Pinot with time. Some Beaujolais on the other hand, notably Morgon and Moulin à Vent, are supposed to taste more and more like Pinot as they age, even though they are made exclusively from Gamay grapes. The proportion of Beaujolais that is made ‘seriously’ nowadays continues to rise.

Beaujolais for early consumption is vinified fast in sealed vats using so-called carbonic maceration whereby the grapes are the bottom of the vat are crushed by those at the top which may never been crushed but ferment in the heady atmosphere of carbon dioxide. The simplest sort of Gamays, fermented like this in a hurry, can smell of rubber, bananas or boiled sweets. But more and more growers, particularly those in the Beaujolais crus, are once again, like their grandfathers, making their wines much more in the way of traditional red burgundy, fermenting the grape in open wooden vats and ageing them in small barrels, so that the overall effect is a much deeper-coloured, more tannic, long-lived wine that may not be ready to drink until four or more years after the harvest. These wines still have Gamay’s trademark refreshing acidity but they also have many attributes that make them more like red burgundy. See Bojo with mojo for some of the evidence. The result in a way is confusion. The Gamay grape no longer has a single image but on the international marketplace there are now examples all along the spectrum from thin and vapid to pretty and refreshing to deep-flavoured and rewarding.

Gamay is grown in a wide area around Beaujolais (including on flat land to the south of the famous crus which in the main producers much less interesting wine). Coteaux du Lyonnais, Côtes du Forez, Côte Roannaise, Côtes d’Auvergne as well as St-Pourçain, Châteaumeillant and Coteaux du Giennois in the upper reaches of the river Loire all produce Gamay-based light reds – some with real vivaciousness and good depth of fruit. In the lower Loire Valley, Gamay’s stronghold is Touraine where it is responsible for lively, sometimes aggressively tart, wines labelled with the likes of Cheverny, Coteaux du Vendômois and Vin de Pays or IGP Val de Loire. The Swiss grow Gamay in quantity but have tended to chaptalise it a bit too heavily for its natural qualities and refreshment value to shine. The variety is widely grown between Burgundy and Switzerland in Savoie in the French Alps, particularly around the village of Chautagne. Wines here tend to be relatively but not disappointingly light.

Because so many of the world’s wine lovers have been taught to revere alcohol and deep colours in their red wines, Gamay has not had many fans outside Europe. (It is grown in eastern Europe but not especially gloriously and is often confused with Blaufränkisch / Lemberger .) There is one now-famous exception to this however. In the late 1970s a young American businessman called Charles F Shaw decided to invest his small fortune in a Napa Valley winery. Because he loved Beaujolais, he decided to concentrate on Gamay (not the variety once known as Napa Gamay which is the south-west French variety Valdiguié ). The enterprise failed but the name was acquired by one of California’s biggest bottlers who more recently applied it to the runaway success that is Two Buck Chuck (Chuck being the American nickname for Charles) selling by the million bottles at $1.99. And then there is the remarkable Sorrenberg of Beechworth in north-east Victoria, Australia which make one of the most exciting Gamays I have ever tasted.

Some favourite Gamays include Jean-Marc Burgaud, Morgon Côte du Py; DomJean-Marc Despres, Fleurie La Madone; Ch de Thivin, Brouilly ; Dom du Vissoux, St Vérand; Jean-Paul Brun, Dom des Terres Dorées, Charnay; and Sorrenberg Gamay, Beechworth. Join and gain access to wine reviews and much more MOST POPULAR Gamay Noir a'Jus Blanc - Definition and Cooking Information - RecipeTips.com Gamay Noir a'Jus Blanc Print A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France. The grape is also grown in Austria and the United States (CA). Gamay varietal wines that are not produced in the Beaujolais region are labeled “Gamay”. Wines that are produced in the Beaujolais region from the Gamay varietal are typically labled “Beaujolais”. Although there are many grape varietals grown in California given the name Gamay, none are the true Gamay of France's Beaujolais region.

Traditionaly, Gamay is a 100% varietal, though it is increasingly being used as a blend in Beaujolais regional wines. Also known as: Gamay, Gamay Noir, Jus Blanc, Petit Gamai, and Bourguignon Noir. Characteristics: A light hearted, light to medium bodied, crisp red wine. Wines made with the true Gamay varietal are typically low in tannin and alcohol, high in acidity with flavors of fresh fruit, cherries, strawberries, bananas and peaches. Ageing: Most are drunk young, ageing 1 to 2 years. Also available in Nouveau, to be drunk immediately. Crus of Beaujolais is the only Gamay blend showing ageing potential of up to 10 years. Serving temperature: Serve slightly chilled, 60º-65ºF.

Food pairings: bacon, cajun cuisine, calzone, cannelloni with ricotta, cannelloni with meat, chicken with garlic, BBQ chicken, spicy chicken, Chinese cuisine with beef, chicken chow mein, sushi with maguro tuna, Chinese garlic chicken, sweet and sour pork, moo shoo pork, vegetable couscous, meat couscous, steak and fish creole, egg dishes, Greek cuisine, hummus, Indian cuisine, Italian cuisine, Mexican cuisine, middle eastern cuisine, pâté, pasta, potato salad, cheese soufflé, southwestern cuisine, pizza, hamburger, sandwiches, and fish. Gamay Noir a'Jus Blanc Reviews There currently aren't any reviews or comments for this term. Be the first! Gamay wine grape Viognier GAMAY WINE GRAPE Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours.[1] Its full name is Gamay Noir Jus Blanc. It is a very old cultivar, mentioned as long ago as the 15th century.

It has been often cultivated because it makes for abundant production; however, it can produce wines of distinction when planted on acidic soils, which help to soften the grape's naturally high acidity.[2] Wine description light bodied and fruity -- cru wines found in northern Beaujolais wines typically have the flavor of sour cherries, black pepper, dried berry and raisined blackcurrant Food pairing bistro fair -- roast chicken -- mild and nutty cheeses, such as swiss, brie and Munster Origin Beaujolais, Loire Valley; Niagara Peninsula; Willamette Valley Notable wines Bourgogne Passe-Tout-Grains, Beaujolais nouveau History The Gamay grape is thought to have appeared first in the village of the Gamay, south of Beaune, in the 1360s.[3] The grape brought relief to the village growers following the decline of the Black Death. In contrast to the Pinot Noir variety, Gamay ripened two weeks earlier and was less difficult to cultivate. It also produced a strong, fruitier wine in a much larger abundance.

In July 1395, the Duke of Burgundy Philippe the Bold outlawed the cultivation of the grape, referring to it as the "disloyal Gaamez" that in spite of its ability to grow in abundance was full of "very great and horrible harshness",[4] due in part to the variety's occupation of land that could be used for the more "elegant" Pinot Noir. 60 years later, Philippe the Good, issued another edict against Gamay in which he stated the reasoning for the ban is that "The Dukes of Burgundy are known as the lords of the best wines in Christendom. We will maintain our reputation".[5] Characteristics Gamay is a very vigorous vine which tends not to root very deep on alkaline soils resulting in pronounced hydrological stress on the vines over the growing season with a correspondingly high level of acidity in the grapes. The acidity is softened through carbonic maceration, a process that also gives the wine tropical flavors and aromas, reminiscent of bananas. Gamay-based wines are typically light bodied and fruity. Wines meant to be drunk after some modest aging tend to have more body and are produced by whole-berry maceration.

The latter are produced mostly in the designated Crus areas of northern Beaujolais where the wines typically have the flavor of sour cherries, black pepper, dried berry and raisined blackcurrant.[6] Regional production In addition to being well suited to the terroir of Beaujolais,[4] Gamay is grown extensively in the Loire Valley around Tours where it is typically blended with Cabernet Franc and a local clone of the Malbec . These wines are similar to those of Crus Beaujolais but with raspberry notes and the signature fresh-peppery nose of the Cabernet Franc. Gamay is also the grape of the Beaujolais nouveau, produced exclusively from the more alkaline soils of Southern Beaujolais where the grape is incapable of making drinkable wines without aggressive carbonic maceration.[7] The acid levels of the grape grown in the limestone Pierres Doreas of the South are too high for making wines with any appeal beyond the early release Nouveaus. Gamay is commonly grown in the Niagara Peninsula in Canada, some producers being in the Short Hills Bench, Beamsville Bench and St. David's Bench to mention a few, as well as in Prince Edward County.

One producer even has a regional clone which they discovered, Gamay Droit, which is a recognized mutation. It is also grown successfully by a small number of wineries in Australia to make a range of wines including light bodied red wines suitable for early drinking. Gamay has also been introduced into Oregon's Willamette Valley wine region, a place known for its wines made from Pinot Noir, another Burgundian grape. It was introduced by Amity Vineyards in 1988.[8] Tasting notes published by the vineyards at Amity, WillaKenzie and Brickhouse describe wines that match the basic profiles of Crus Beaujolais.[9] Similarly named grapes The Gamay name has become attached to other varieties grown in California, which at one time were thought to be the true Gamay. The grape 'Napa Gamay' is now known as Valdeguie, and the name Napa Gamay will no longer appear on labels after 2007. Gamay Beaujolais is considered to be an early ripening Californian clone of Pinot Noir.

Despite similar names the grapes Gamay du Rhone and Gamay St-Laurent are not the Beaujolais grape either but rather the southwestern France grape Abouriou.[10] See Also: Walton, Stuart (2005). Cook's Encyclopedia of Wine. Anness Publishing Limited 2002, 2005. pp. 92. Fanet, Jacuqes. Great Wine Terroirs, University of California Press, Berkeley (2004) pp. 60-61. Hugh Johnson, Vintage: The Story of Wine pg 133. Simon and Schuster 1989 Lichine, Alexis (1967). Alexis Lichine's Encyclopedia of Wines and Spirits. London: Cassell & Company Ltd.. pp. 158. Hugh Johnson, Vintage: The Story of Wine pg 134. Simon and Schuster 1989 Fanet, Jacuqes. Great Wine Terroirs, University of California Press, Berkeley (2004) p. 57 Fanet, Jacuqes. Great Wine Terroirs, University of California Press, Berkeley (2004) p.

59 Top Gamay Best Wines Ratings Prices | Gayot Interviews Top Rated Gamay Gamay Noir à Jus Blanc is an old cultivar, mentioned as far back as the fifteenth century. A purple-colored grape variety, Gamay is grown most notably in Beaujolais and in the Loire Valley around Tours. Gamay wines are typically light-bodied and fruity. Check out the gop Gamays we've tasted, starting with our highest rated wines. Rhone Overview of French Wine The first vineyards in France were planted around 600 BC by Greeks from Phocaea, near the modern city of Marseille. From the 2nd century BC, the Romans extended viticulture across southern France, as far north as Lyon and west to Gaillac by the beginning of the first millenium. Jumping to a more modern era, the 19th century was a period of industrialization which revolutionized the transport of wine with the introduction of railways. Simultaneously, major diseases devastated the vineyards, particularly phylloxera. Phylloxera hit the region in 1878 devastating the vineyards. This, coupled with a depressed economic climate in Europe, and two World Wars, meant recovery was slow.

Once the solution to the disease was found, only the better and more specialized areas were replanted. The combination of these factors shifted the weight of production in terms of volume from the north to the south, while the quality problems resulting from diseases caused scientists to look into the whole wine-making process. A notable result was the discovery of the fermentation process by Pasteur. The 20th century has been marked by increasing mecanization, continuous research resulting in the development of the modern science of enology, and the organization of the vineyard areas into a hierarchical system, based on quality and origin. This latter system of controled appellation, started in the 1920�s in France in order to prevent fraud, has now been extended to most European countries. It is progressively being followed by other countries (e.g. New Zealand). As with most major wine-producing countries in Europe, France produces more wine than it consumes. The bulk of excess quantity comes from overproduction of the lowest grade qualities, and this is absorbed by a mandatory distillation scheme shared by European Economic Countries. France exports large quantities of better wines, being the second largest wine exporter in volume behind Italy, but the leader in value.

This means that the fine wine segment is a major export earner for France. Wine imports are relatively low however, on account of the volume of home production and consumer attidudes. (California wines, while begrudgingly recognized as good, aren't often brought into the French household. Wine consumption has been regularly falling in France since 1970. It remains the highest per capita in the world. Consumption of fine wines (AOC) is rising, while that of table wines is falling. AOC wines now account for almost 50% of total wine drinking in France. To summarize, people are drinking less, but better. Grapes for Red Wine Grenache blanc, Sauvignon blanc All types of wine are produced in France: dry, medium and sweet; red, ros� and white, still, sparkling and fortified. Each area has its own specialities, according to climate factors and local traditions. Under the Appellation Contr�l�e system, this has been regulated, with specific appellations, and therefore rules, for each specific types of wine in the areas. 4 prestigious wine-producing regions are featured:Bordeaux, Burgundy, Champage, Rhone.

Situated in the southwest of France on the 45th parallel, Bordeaux has the same latitude as Maine and Nova Scotia in North America. The vineyards are spread along the Gironde estuary and along and between the rivers Garonne and Dordogne in the department of the Gironde. They are sometimes divided into the Right Bank (or Libournais): east of the Dordogne (St. Emilion, Pomerol) and the Left Bank: north and south of the city of Bordeaux (M�doc, Graves). Between the two is the area known as the Entre-Deux-Mers. Bordeaux is the largest fine wine region in the world with 110 000 hectares under vine governed by Appellation d'Origine Control�e (AOC) status. From north to south the region extends over some 94 miles/150 km. and from east to west 44 miles/70 km. Bordeaux wines are generally made from a blend of grape varieties. Variations in the blend will depend on the appellation, soil, style of wine, vintage and the individual wine-maker's choice.

The principal grape varieties are as follows: Cabernet Sauvignon Semillon Sauvignon Blanc Cabernet Sauvignon is the most important variety in the M�doc and Graves. As a late maturing variety it is particularly suited to the warm, free-draining gravel soils. It brings color, aroma and structure to wines. Merlot is the most planted variety with 40 000 hectares under vine. It is well suited to the cool, humid soils of St. Emilion and Pomerol producing firm, generous wines. It also constitutes the bulk of generic wines due to its supple, fruity nature. Cabernet Franc brings aroma and structure to a wine. It is more often used in wines from the Right Bank. Petit Verdot and Malbec are also planted but are of less importance. S�millon produces rich, complex wines. It is used in the production of dry wines but most notably in sweet wines where the grapes have been affected by Noble Rot. Sauvignon Blanc is noted for its aromatic properties and high sugar content. It can produce crisp, dry aromatic wines or rich, complex wines when fermented and aged in oak barrel. Muscadelle is an aromatic variety.

The Bordeaux Wine Categories Red wines are firm, full and have a good expression of fruit. Tannin and fruit concentration are deliberately extracted through long maceration of the grape skins. Wines from the great ch�teaux have considerable aging potential. They are matured before bottling in a percentage of new oak barrels and are richer and more elegant, developing great complexity with age. Dry white wines are either crisp, fresh and aromatic or full and complex if fermented and matured in new oak barrels. Sweet white wines are rich and heady with aromas of honey and exotic fruits. Some are semi-sweet, others sweet particularly when the grapes have been affected by Noble Rot. Ros�s from Bordeaux are made from the juice of red grapes fermented without contact with the skins. Reasonably priced Bordeax wine: Gamay Pinot Noir are made essentially from the Chardonnay grape. It produces wines at every level of the Burgundian system, including the very greatest. Other white varieties authorized locally are: Aligot� : must be made and identified separately (Bourgogne Aligot�) Pinot blanc and Pinot Gris: marginal, and limited to some communes of the C�te d�Or.

Sauvignon : Found in the extreme north of the area, for specific wines of the Auxerrois (Sauvignon de St Bris) are made from two varieties: Pinot Noir and Gamay. Gamay which is the exclusive variety for the wines from Beaujolais, and is also found in the Maconnais. Pinot Noir which is the exclusive variety of the red wines from the central part of Burgundy, the C�te d�Or and the C�te Chalonnaise. Like Chardonnay, it produces wines at every level of the hierarchy.

Several Burgundy bottles: Ladoix C�te de Beaune Jean G (Ladoix C�te de Beaune Rouge 1993) Prix: 75 FF Pernand-Vergelesses 1� Cru J (Pernand-Vergelesses 1� Cru 1993 A.O.C) Prix: 85 FF Savigny les Beaune Jean Guit (Savigny les Beaune 1992 A.OC) Prix: 75 FF Les Hauts-Jarrons (Savigny les Beaune 1� Cru 1992) Prix: 81 FF "Of this fresh wine the sparkling froth is the brilliant image of our French people." Voltaire Grape vines have been grown in the Champagne area since the 3rd century AD. The first plantations were due to the Romans, whose armies built a camp called Ducotorum, which later became Reims, the present capital of the Champagne area. The wines made there have evolved over the centuries, and sparkling Champagne was developed around the 17th century. However wines from Champagne were famous, as well as expensive, before becoming sparkling.

Their fame grew through their consumption by the crowned heads of nations and their courts, and their lightness and delicacy made them instantly attractive to women as much as to men. Within the Champagne area, there are 3 Appellations: Champagne; a sparkling wine in which the bubble has been produced by in-bottle secondary fermentation. It may be white or ros�. C�teaux Champenois; still wines, white, ros� or red, which may bear a specific village origin on the label. Ros� de Riceys; still ros� wines from a village called Riceys, in the south of the area. The first category accounts for 99% of the Champagne area�s production today. There are 5 grape varieties authorized in Champagne, although only three are widely planted.

Two black grapes: Extra-brut (less than 5 grams of sugar per liter) Brut (less than 15 grams per liter) Extra-dry(12 to 20 grams per liter) Dry or sec(17 to 35 grams per liter) Demi-sec(up to 50 grams per liter) Two premium selections: Grand Cru Avize (A.O.C.Champagne grand cru � Avize) Prix: 159 FF Grand Cru Bouzy (A.O.C.Champagne grand cru Bouzy ) Prix: 99 FF The generic appellation C�tes-du-Rhone embraces 40 000 hectares of vineyards in the north and south, with the bulk in the south. The wines are predominantly red but ros� and white (2%) are also produced. Wines of the Northern Rh�ne are generally made of one unique grape variety whereas those of the Southern Rh�ne are made from a blend of several.

3 predominant varities are: Grenache Viognier Syrah is the only red grape permitted for red wines of the Northern Rh�ne.Red wines made from Syrah in the Northern Rh�ne are normally deep colored, spicy, aromatic with a firm tannic structure. Some have great ageing potential, others are for more immediate drinking. Ch�teauneuf-du-Pape may be made from 13 different grape varieties. In reality Grenache dominates in the red wines with Syrah and Mourv�dre also favored and to a lesser extent Cinsaut and Counoise. . Powerful, robust and generously fruity would be the best description for red Ch�teauneuf-du-Pape. White Ch�teauneuf is made from varying percentages of Grenache Blanc, Bourboulenc, Clairette and Roussanne Other wines of the Southern Rh�ne are generally dominated by Grenache and use a permutation of the grapes allowed in Ch�teauneuf-du-Pape. Viognier and Carignan are also grown within AOC C�tes-du-Rh�ne.

Select Vintages and Approximate Prices Blanc 95 (A.O.C Ch�teauneuf du pape Blanc 95) Prix: 105 FF Rouge 92 (A.O.C Ch�teauneuf du pape Rouge 92) Prix: 85 FF Rouge 93 (A.O.C Ch�teauneuf du pape Rouge 93) Prix: 89 FF Blanc 95 (A.O.C Crozes-Hermitage Blanc 95) Prix: 59 FF A few good French wine sites are provided below: All about Wine Grapes | BevX Grapes Definition Chancellor A French-American hybrid red variety that was once used extensively in France's Rhone Valley. It is now most commonly grown throughout the eastern USA It produces a fruity, medium bodied red wine. Charbono A red variety of Italian origin, many believe it to be Dolcetto, which was once modestly available in California. Sadly, scandalously under produced and under appreciated. The wines are fruity while firm and potentially tannic with balancing acidity. Please... somebody get some guts and grow more of this stuff!

Chardonnay Clearly the world's most popular white wine variety, so much so that in the US it virtually synonymous with white wine. The sole component of the top whites from France's Burgundy region and a key component to Champagne. It is hard to find a wine producing nation that does not grow Chardonnay. Corvina A popular and greatly significant red variety grown in Italy's Veneto region and throughout the northeast. Corvina is the primary grape responsible for Valpolicella (including Amarone) and Bardolino. The quality movement in these areas has resulted in a new appreciation for Corvina recognizing it as one of Italy’s noble red grapes. The wines of Corvina are most often medium-bodied with a fresh and sometimes tart cherry flavor with low tannins and a great balance of acidity. Cot The Loire (France) local name for Malbec. Counoise This variety is known only by the mot diehard Rhone fanatics. Despite its lack of name recognition Counoise is an important player in Châteauneuf-du-Pape wine. This is a beautiful blending grape marrying perfectly with both Syrah and Grenache. Croatina Synonymous with Bonarda.

The primary red varietal in Oltrepo Pavese. De Chaunac A red French-American hybrid that is technically known as Seibel 9549. It is most often seen in the Northeast USA and Canada. The wines are fruity and low in tannin often used in blends if at all. Delaware A popular American variety of the Lambusca family. The skins are bright pink when ripe but the subsequent wines are most often white. It takes the name from the Ohio town where it was discovered. The wines are foxy with bright, fresh fruit flavors. Diamond An American hybrid grape (a cross of Iona and Concord), used both for white wine and for table grapes. Also called Moore's Diamond for the horticulturist, Jacob Moore, who produced the variety in 1885. Diana An American hybrid wine grape used for white wines in the eastern wine regions of the USA. Dolcetto A popular red variety grown in Italy’s Piedmont region where it produces varietally labeled wines grown primarily in and around the towns of Alba and Asti.

The resulting wines are softer, fruitier, and less tannic than the region's best known varieties, Nebbiolo, and Barbera. This variety is growing in popularity in California where it tends to make darker, and richer wines than found in its native Italy. Durella A white variety used in Italy's Northeast. Duriff This variety is named for the Doctor that developed this hybrid, a cross between Syrah and Peloursin. It is rarely seen in its native France and is now better known as Petite Sirah. The name is greatly misleading as the wines from this grape are anything but petite but rather dense and hardy with power and flare. Dutchess A New York native variety and member of the Lambrusca family. It grows very well but is not as hearty in cold weather as many other native varieties. The flavors tend to be clean and fresh without the foxy notes found in many Lambrusca grapes. Elvira A white Labrusca variety that appears to have come from Missouri. A very hearty variety that is most often used as a blending grape. Falanghina An ancient white variety grown primarily in Italy’s Campania region.

The wines are quite unique being fruity and exotic while crisp with bright acidity. The flavors are unique and expressive but very approachable making Falanghina a perfect “rut-busting” wines and a clever alternative to Pinot Grigio. Fiano An ancient white varietal, known as Apianum to the Romans and Vitis Apiana due to the fact that the sweet grapes are irresistible to bees. Fiano is used most prominently in Campania’s Fiano di Avellino. The wines show exotic fruit notes with a generous dose of natural acidity. It is a classy aperitif. Folle Blanche White grape variety, used in several countries for table wines, but with better success when those wines are distilled into brandy, perhaps most notably in Armagnac. Although not widely used in any country, the wines can be very nice noted for its tremendous aromatic qualities. Forastera A white variety found in Campania. Freisa A red varietal native to Piedmont where it contributes to dry and sparkling wines. Fume Blanc Synonymous with Sauvignon Blanc the name Fume Blanc was used by New World winemakers.

Furmint A white variety widely grown in Eastern Europe most notably Hungary where it is responsible the world famous dessert wine, Tokaji. Gaglioppo An ancient variety that is both flavorful and delicate reminiscent of fresh crushed wild berries. Gaglioppo is popular in Italy’s Calabria region where it produces the great DOC Ciro and Donnici as well as contributing to many other wines of the region. The wines are full-bodied while relatively light in color. Gaglioppo wines are often at their best with moderate bottle aging that allows the tannins to mellow and the flavors to harmonize. Gamay A red variety, grown throughout the world but especially known in the Beaujolais region of France. Gamay is most often fruity and soft best consumed young. In the crus of Beaujolais, Gamay produces wines with great depth and character and can pass its self off as Pinot Noir. (try this, it's fun) Aglianico A red grape variety of ancient origin, likely Greek. A favorite among Roman and Greek scholars. Grown primarily in Central and South Italy most notably in Campania and Basilicata. The resulting wines are most often medium to full-bodied and sturdy.

Taurasi and Aglianico del Vulture are the most recognized wines. This great grape variety is now finding a home in California and Australia. Aglianico produces wines that are dense in fruit with generous tannins and acidity. Albana A white grape native to Italy’s Romagna Hills in Emilia-Romagna. It is a high acid variety that is most commonly used to produce dry whites and contributes to semisweet and sparkling wines. Albariño A white variety best known for it's resulting crisp and fruity wines produced in NW Spain. It is also grown in Portugal where it is sometimes known as Alvarinho. Aleatico A red variety of Italian origin typically used most often for sweet dessert wines such as Aleatico di Gradoli in Latium and Aleatico di Puglia from Apulia. Alicante Bouschet A red variety, originally from Spain, used in France's Burgundy region to add color to Burgundy blends. Also used in central California primarily for table wines. While this is a variety that is known for adding heft to wines, it is capable of making remarkable wines.

Aligote A white wine grape used in various blends in many countries but best known for its fruity, light wines from Burgundy in France where it is the second most important white grape. Arneis A white variety grown in the Italian region of Piedmont where it produces primarily dry, zesty, and fruity wines in the hills of Roero. The wines are typically dry and medium to full-bodied offering wonderful aromatics akin to spring flowers, apricot, and Asian pear. This stylish grape is now seeing limited use in California and New Zealand. Auxerrois The local name for Malbec in Cahors, France. Auxerrois Blanc Synonymous with Pinot Blanc. Bacchus A white hybrid variety that is a cross of Muller-Thurgau, Riesling, and Sylvaner. A very popular variety in Germany, bred in and very popular in the Pfalz. Baco Noir A French hybrid wine variety, used primarily in the eastern USA for dry, red table wines. Barbera A tremendous red variety native to Italy's Piedmont region where it enjoys official (DOC) status. Barbera follows Sangiovese as Italy’s most widely planted variety.

It was once a very popular variety in California where it often produced wines of distinction. Sadly, Barbera planting in California has been greatly diminished although it is well suited to many of the popular appellations. The wines typically have deep color, intense fruit, low tannins, and generous amounts of acidity. Biancolella A very old varietal found sparingly in Campania being used in the production of Ischia DOC. Blaufrankisch Austria's best known and most successful red variety. Once thought to be France's Gamay but this belief was proven false. It is grown in Germany where it is know as Limberger or Lemberger. Bombino Bianco The primary variety of Apulia’s San Servo Bianco. Bombino Bianco is also grown in Abruzzi. Bombino Nero The primary variety of Apulia’s Castel del Monte Rosato. Bonarda A red variety native to Piedmont’s Novara Hills where it contributes to several DOC wines. Bonarda is also widely planted in Argentina. Many believe it to be synonymous with Charbono grown in California. The wines are often rich and fruity with soft tannins and a refreshing dose of acidity.

Bourboulenc This white varietal plays an important role in the wines from Corbiéres and Minervois. Bourboulenc is also one of the 13 permitted varietals in Châteauneuf-du-Pape. Brachetto A red variety most commonly used to produce sparkling, semisweet, red wines in Piedmont. The variety is scarcely seen outside of Italy. Cabernet Franc Cousin to Cabernet Sauvignon, with many similarities, both in the vineyard and in the wine bottle or tank. One of the big three varieties in Bordeaux (Cabernet Sauvignon & Merlot being the others). This variety is also very important France’s Loire. Cabernet Sauvignon A noble and omnipresent red variety native to Bordeaux but has since been cooped by virtually every wine producing nation in the world. When grown in ideal soils and climates (such as Bordeaux) Cabernet Sauvignon can produce wines of incredible strength and elegance. Conversely, it is such a commercial quantity that growers often give little consideration to climate. Calabrese Synonymous with Nero d’Avola.

Canaiolo Red variety, grown in Tuscany and most recognized for its contributions to Chianti where it was traditionally second to Sangiovese. The grape is rarely seen as a solo performer, instead it is used as a blending component. The variety is seldom seen outside of Italy. Cannonau The primary red varietal of Sardinia where it is used in the production of both dry and sweet wines. Cannonau is synonymous with France’s Grenache and Spain’s Granacha. Carignan Synonimous with Carignane, this prolific grape is the key component of many bulk wine produced in the South of France. However, if this varietal’s yields are kept low Carignan can produce wines with depth, style, and charm. Carmenere A red variety that was once widely planted in Bordeaux but is now quite scarce in the appellation. The variety is gaining popularity in Chile where it is being touted as the missing Bordeaux varietal. Carricante The primary varietal in Sicily’s Etna Bianco. Catawba An American hybrid wine grape grown in the eastern USA wine regions and used to make sparkling wines, rose and very fruity white wines.

Cayuga White An American hybrid white grape grown in the eastern USA wine regions. In the right hands this variety can produce wines with more finesse and complexity than many Native American varieties. Chambourcin A French/American red hybrid grape grown extensively in northern US states and Canada. It is considered by many to be one of the best hybrid varieties producing wines with deep color, expressive aromatics and lacking the simple, “grapey” flavors associated with native American varieties. Abouriou A variety found in France’s Southwest region particularly in the Cotes du Marmandais. Garnacha Synonimous with Grenache. Gewurztraminer This great white variety hails from Pfalz, Germany and perhaps reaches its greatest potential in the Alsace region of France where it produces dry wines that are very fruity, complex, spiced, and uniquely aromatic. Garganega A white variety native to northwest Italy where it is primarily responsible for the famous Soave among other wines of the Veneto region. At their best the wines are rich in orchard fruits with a good dose of acidity and complex dried fruit notes. Chasselas A white variety of confused origins that is grown around the world.

It is almost always used in blends with the exception of Switzerland where it has been used to create light, pleasant wines. Chasselas is also found in France’s Savoie and Alsace regions. Chenin Blanc White variety widely planted in many regions of the world but most famously in Vouvray (France, Loire Valley). Chenin Blanc has great floral and fruit qualities while possessing tremendous natural acidity. The best made examples can age gracefully for decades. Ciliegiolo A red varietal of central Italy, primarily Tuscany and Umbria. The variety was nearly extinct until its recent revival. Ciliegiolo's origins are unknown although most evidence points to Spain. Cinsault A popular red variety widely grown in Southern France including the Southern Rhone where it can be found in Chateauneuf-du-Pape. Cinsault is vigorous in the field giving great yields. The wines are juicy with low tannin and a pleasing spice note. This variety has great potential in California as both a blender and a maker of varietal wines. Clairette Blanc This is a workhorse white varietal in the Southern Rhone and much of the Southwest of France.

Clairette Blanc is a blending varietal adding heft and strength to wines while contributing little acid. Colombard A prolific white variety that is the major component of many "generic" white wines. Colombard (often called French Colombard) is also an important player in the production of brandy most notably Armagnac, and Cognac to a lesser degree. Concord Most of you are probably most familiar with Concord in your jellies and jams or perhaps in your kids grape juice. Concord is used in northeast USA to produce fruity wines most often purchased in tasting rooms in quaint New York and New England wineries. Cortese A popular and ancient white variety grown in Italy's Piedmont region where it produces the famous northern wine, Gavi. Outside of Piedmont the variety is important in Oltrepò Pavese, Veneto, and Lombardy. Cortese is rarely seen outside of Italy (although we have seen a few California versions at BevX). The wines are often light and dry with crisp acidity and it is often paired with seafood. Grenache A prolific red variety that is essential to the great wines of the southern Rhone including the famous Chateauneuf-du-Pape.

It is also responsible for some of the best Rosé wines from the south of France. Grenache is also widely planted in Spain where it is known as Garnacha. In the USA this variety is still used primarily in blends. Grenache Blanc This white variety is the sibling of Grenache Noir (most often referred to simply as Grenache) and is a native of Spain. It ranks fourth in France among white varieties and is an important varietal in Châteauneuf-du-Pape. While this grape is most frequently used as a blending grape it is capable of performing solo creating wines with crisp orchard fruit flavors with a refreshing dose of acidity. Grignolino A red variety that was once a fashionable variety in Italy’s Piedmont region where it still is employed to produce light, fruity wines near the town of Asti. Gruner Veltliner Perhaps Austria's most popular white variety where it produces wines with great orchard fruit notes complimented by a healthy dose of minerality. Iona Native American wine grape variety developed as a hybrid in New York. It has a "foxy" or labrusca type flavor, but is more subdued than others and can be used effectively in a blend for sparkling wines.

Isabella American wine grape variety, used primarily in blends for sparkling wines in New York State and other eastern American wine regions. Although the grape skin is dark, it doesn't often produce big, heavily colored wines. Other hybrid varieties have been produced by crossing Isabella with still other varieties. Johannisberg Riesling (pronounced rees-ling) Synonym for White Riesling, this grape is responsible for wines of the same name in California. In Australia, wines from the same grape are called "Rhine Riesling." The most famous regions in the world where this grape is grown for wine are along the Rhine and Mosel rivers in Germany. (The name Johannisberg Riesling comes from the fact that many superb riesling wines have been produced by the Schloss Johannisberg estate near the Rhine river.) Susceptible to noble rot (Botrytis), this grape has produced some of the world's finest dessert wines. Kerner A white hybrid developed in 1969. It is a cross of Riesling and Schiava Grossa (aka Trollinger) which is actually a red variety. Kerner is prized for its early ripening, deep flavors, and bright acidity.

In the hands of a careful grower Kerner can be very much like its parent, Riesling. This hybrid is now finding favor outside of its native Germany notably in British Columbia and the North of Italy. Lagrein A red variety long appreciated in Italy’s Trentino-Alto Adige district. The wines can be quite high in acid and sometimes astringent. The wines are deeply colored with dense berry and earth notes. The variety is a rarity outside of Italy but we have seen a lovely example from California that gives up hope that this quirky variety may grow in popularity. Lambrusco Red wine grape variety and also the name of the wine produced from the same grape. Not to be confused with Labrusca (though it sometimes is). Produced in the Emilia-Romagna region of northern Italy, Lambruscos are lightly sparkling red wines, usually sweet, light, fruity and pleasant to drink especially at a BBQ or a picnic. Lemberger Synonymous with Blaufrankisch Lemberger produces thick and sturdy wines at a handful of USA wineries. Macabeo A white variety native to Spain.

It is synonymous with Viura and is widely planted in Rioja and Penedes where it is used to produce Cava. Malbec One of the five major red varieties of Bordeaux and the solo performer in Cahors, the under appreciated wine of southwest France. It is widely planted in Argentina where it produces deep, dense, wines often displaying both finesse and intensity. Malmsey English name for the Malvasia grape variety of Italy and Malvoisie of France and Portugal. The reason it is important to the English is that it is used to make Madeira wines (from the same variety) on the Portuguese island of Madeira. Malvasia A prolific white variety, probably of Greek origin, that is responsible for fresh bright wines in Italy to the US and fortified wines from Maderia (where it is known as Malmsey). Marsanne A popular white variety from France's northern Rhone region where it is an important blending component. Marsanne has gained popularity in the New World in recent decades where it produces dry, fruity wines with great aromatic qualities. Mataro Synonymous with Mourvedre.

Merlot Merlot is an essential varietal in France’s Bordeaux region where it at times takes the lead role away from Cabernet Sauvignon. Merlot is most often softer, and less tannic than Cabernet Sauvignon requiring less aging to achieve peak quality. Merlot has also become an essential varietal in many New World wines being both blended with Cabernet and a solo performer. Molinara An important red blending variety in Italy's Veneto region where it is prized for its firm acidity. Most notably used in Valpolicella. Monastrell A popular red variety throughout Spain that is believed by many to be synonymous with Mourvedre. Montepulciano An ancient and increasingly popular variety grown in central and south Italy. Quite confusingly, this variety has no relation to the Tuscan town of the same name that is produced from Sangiovese. Mourvedre Red wine variety grown in warm climates in the south of France where it is often blended with Cinsault and Grenache. While this is an important variety in the Rhone it is likely that Mourvedre is a native of Spain where it is known as Monastrell.

Mourvedre produces wines with density, power, and a generous dose of acidity. In California this variety was first known as Mataro where it was used almost exclusively in blends. Mourvedre has earned a cult following here thanks largely to the "Rhone Rangers." Muller-Thurgau White wine grape originally produced by crossing the Riesling variety with Sylvaner. Now probably the most abundant grape variety in Germany. It is also planted widely in Alsace and in many other regions of the world, including Oregon, South Africa, coastal California, Austria, Australasia and Chile. Muscadet Not to be confused with Muscat or Muscatel, this is another name for the Melon de Burgogne grape. The vineyards using Muscadet are in the lower Loire, in Brittany, France. The wines are crisp, and light and an ideal companion to shellfish and seafood of the region. Muscat A white, spicy, and aromatic variety or more precisely a family of grapes that are often used for sweet wines but can produce dry whites as well. Nebbiolo One of Italy’s most noble red varieties.

Most prominent in the Piedmont region where it is responsible for the tremendous DOCG (Italy’s top official classification) wines Barolo and Barbaresco as well as the lesser appreciated Gattinara and Ghemme. Synonymous with Spanna. Fro the grower, Nebbiolo has a reputation of being difficult. The wines are often light in color but don’t be fooled. Nebbiolo wines are often robust with high tannin levels. Flavor and aroma characteristics include: violets, herbs, cherry, raspberry, tar, truffles, and dried berries. Negroamaro An increasingly popular variety from Italy’s Apulia region. Grown throughout the south of Italy where it produces fruity, dark, and often assertive wines. Nero d'Avola Nero d’Avola is Sicily’s most noted red variety and is now grown in several southern Italian regions. The variety is growing in popularity thanks to a good number of exports sold at value prices. Synonymous with Calabrese. Niagara White hybrid American wine grape. The flavor is one of the strongest of all the American wine grapes now used for wine. A little goes a long way.

Norton American hybrid grape variety, not as strongly flavored as others and, because of that, better suited to winemaking. Doesn't typically age as well as many vinifera varieties. Palomino Predominant grape variety used in the Jerez, or Sherry region of Spain. It is also found elsewhere in Spain, being used for common table wines there. The same is true for California, where it is called Golden Chasselas and makes everyday table wines. As a table wine variety, Chasselas often tastes flat and lifeless. It is naturally a low acid grape and is best used in blends with other varieties. Petit Manseng This white grape originates from the Jurancon district in Southwestern France. Petit Manseng is prized for its unique aromatic qualities offering scents reminiscent of cinnamon and brown spices with sweet tropical fruits. To our knowledge, wines made from this variety can be found only in the state of Virginia. Petit Verdot A dark and intense variety found in France’s Bordeaux region. In years past Petite Verdot playing a significant role in the wines of Bordeaux but today it is typically a small portion of the blend if included at all. Petite Sirah A red variety with great popularity in California.

Once a variety of mysterious origins it is now commonly believed to be synonimous with France's Durif. Petite Sirah produces dark, robust, and somewhat tannic wines. See Durif. Picpoul This unique white variety is native to the Languedoc-Roussillon region. Picpoul is one of the 13 permitted varietals in Châteauneuf-du-Pape. Pinot Bianco Synonymous with Pinot Blanc. This variety is typically found in Italy’s northern regions. Pinot Blanc A popular and successful white variety widely grown in France's Alsace region where it is noted for its dry, crisp wines. Grown in Austria where it is known as Blau Burgunder and northern Italy where it is known as Pinot Bianco. Pinot Grigio Synonymous with Pinot Gris. Perhaps Italy’s most popular export white variety where it produces wines of varying interest. At its best Pinot Grigio produces wines with fresh fruit flavors and great balance. Sadly, the variety is often over-cropped making wines that are thin, lifeless, and instantly forgettable. Pinot Gris A white variety of confused origin grown with great success in France's Alsace region.

It is planted in many countries and has had some success in then US Pacific Northwest. Pinot Meunier A red variety most noted for its work in Champagne coupling with Pinot Noir to create Blanc de Noir as well as other house blends. Pinot Nero Synonimous with Pinot Noir. Pinot Noir A noble red variety from France's Burgundy region, as well as being an essential player in Champagne, where it produces some of the world's most famous and pricey wines. Pinot Noir is planted throughout the world with varying degrees of success. The Hollywood movie sideways did what wine marketers failed to do by making Pinot Noir a household name. Pinotage A red hybrid of some fame in South Africa. A cross of Pinot Noir and Cinsaut released in 1925. Recently it has been used with varying degrees of success in the US, Canada, and New Zealand. Primitivo A successful and robust red variety from Italy’s Apulia region. In the US, Primitivo gained recognition when it was first discovered that it was a close relative to California’s beloved Zinfandel. Primitivo is gaining in popularity as many new labels, often available at competitive prices, have found there way to US stores and restaurants.

The wines are rich and rustic with blackberry and raspberry flavors. Prosecco A white variety best known for the fresh, crisp sparkling wines produced in Italy's Veneto region. Riesling Without doubt one of the world’s greatest white wine varieties. Native to Germany and grown throughout the world enjoying it’s greatest success at home and in France’s Alsace region. Rodinella A native red grape of Italy’s Veneto region and an important component of Valpolicella/Amarone second only to Corvina. Rodinella contributes deep color and weight to the red wines of Veneto. Roussanne A white varietal important to France’s Southern Rhone white blends. Roussanne contributes unique and racy fruit aromas and flavors as well great acidity. The grape is also prized for its ability to age far better than the average white varietal. Rulander Synonym for Pinot Gris, Pinot Grigio, or Grauerburgunder. This is a white wine grape which has just enough color in the skins to make the appearance not yellow or green, but grey. It is grown in Germany, Alsace, Italy, Switzerland and in several places in the new world.

Makes a nice wine under the right conditions. Saint-Emilion

Question: The gamay grape is most notably used in the production of which French wine?
Answer: BEAUJOLAIS