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Wine for Thought: Gamay from the Beaujolais!

July 7, 2010 2 comments

Beaujolais Nouveau: Good to chill

In this week’s Wine for Thought, I am going to touch upon a red wine that you can put on ice and chill. I mentioned Gamay in last week’s recipe of the week. It still stands as a perfect compliment to that Pesto Shrimp Penne recipe. Today, though, I’ll give you a bit more on the grape’s history and current state in the wine market.

Joseph Drouhin's Beaujolais Villages.

Gamay is grown all over the place but its ancestral homeland is in Beaujolais, located in the southernmost part of Burgundy, France. Although technically a part of “Greater Burgundy”, its soil, topography, and climate are distinct from the noble area to the north. The red wines produced in Beaujolais are predominately made from the Gamay grape. The Gamay grown in Beaujolais produces a wine that is light and fruity with a bright acidity on the palate. All three of these characteristics make it a great wine to have chilled at a picnic, at the beach, or at a barbecue in the park or rooftop.

Some people will recognize Beaujolais Nouveau as a wine that is released on the market in September/October; right after the harvest. Georges Duboeuf, the large French negociant, is synonymous with Beaujolais Nouveau. His wines, festooned with flowers, are the quintessential quaffing wines. So if you want to try one, you can’t go wrong with a Georges Dubeoef. Beaujolais Nouveau is the most predominant example of Beaujolais on the U.S. market and is your best bet to find and throw in that waiting bucket of ice.

There are other, more serious Gamay Beaujolais wines that are also great on ice. Instead of serving them between 55-65 degrees (the preferred red wine serving temperature), serve them between 45-55 degrees and enjoy the juicy fruit and spice. So ask your local wine merchant for an affordable Gamay from Beaujolais, pop it into the fridge, wake up in the morning, prepare your snacks, get outside, and enjoy the goodness offered from the region of Beaujolais.

In the future, I’ll make sure to throw out some more examples of wines that can and/or should be chilled this Summer. Until then, keep sipping the good stuff.