Cards of Wine

Gamay Noir (USA)

Gamay Noir is a wine made from the grape Gamay.

Typical Flavors


Strawberry
Strawberry
Raspberry
Raspberry
Red Currant
Red
Currant
Cherry
Cherry

Banana
Banana
Cranberry
Cranberry
Violets
Violets
Licorice
Licorice

Mushroom
Mushroom
Spices
Spices
Pepper
Pepper
Minerals
Minerals

Red berry flavors are typical for Gamay Noir, with hints of Herbs and Spices.

From Carbonic Maceration: Hints of Mushroom. Yeast. Banana.

Profile

Gamay Noir has high acidity, good fruit aromas, and very little tannins:

BODYLight
TANNINSLow
FRUITMedium - High
ACIDITYHigh
Serving temperature:
10-12°C (50-54°F)
Gamay Noir is best served slightly chilled. Half an hour in the fridge is perfect.

Food Pairing


Antipasti
Finger
Food
Pasta
Pasta
Pizza
Pizza
Salmon
Salmon

Cheese
Cheese
Sausages
Sausages
Salami
Salami
Ham
Ham

Chicken
Chicken
Goose
Goose
Pork
Pork
Veal
Veal

Thanks to its fruity character and high acidity, Gamay Noir pairs well with a wide spectrum of food.

Pairing Suggestions

Excellent Pairing:
Salads. Quiche. Grilled Fish.
Roasted Chicken. Grilled Turkey. Pork Chops.
BBQ. Grilled Veggies.

Cheese:
Mild Cheeses. Brie. Camembert. Goat Cheese. Chèvre.

If You Like Gamay Noir

You Will Also Like:

Bardolino (Italy)
Beaujolais (France)
Blauburgunder (Austria)
Cinsault (France)
Etna Rosso (Italy)
Gamay (France)
Lambrusco (Italy)
Pinot Nero (Italy)
Trollinger (Germany)
Valpolicella (Italy)
Vernatch (Italy)
Zweigelt (Austria)

The Ideal Glass

The Burgundy glass is perfect for a light and fruity red wine.

The glass is broader than other red wine glasses.

The larger bowl has the function of accumulating the aromas of delicate red wines. It also allows a proper swirling, channeling aromas upward.

In addition, the style of the glass directs the wine to the tip of your tongue for a better reception of the tastes.

About

According to Jules Chauvet (the father of the french natural wine movement), carbonic maceration and natural wine fermentation with wild, local yeasts gives the best expression of the terroir.

Carbonic Maceration is appropriate for Gamay and Grenache. Semi-carbonic for Pinot Noir, Syrah, Mourvedre and Carignan grapes.

Alcohol can be addictive. Drink in moderation.

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