Gamay

Let's take a trip to Beaujolais today. Part of the French region of Burgundy, Beaujolais is known for its light red wines traditionally made from Gamay, or more formally Gamay Noir. Many wine drinkers as well became fans of Beaujolais Nouveau, a very light, fruity, and somewhat sweet wine released every year in mid-November and intended to be consumed essentially immediately.

What is Beaujolais Nouveau? Honestly, it's nothing more than a marketing scheme dreamed up by a French negociant, Georges DeBoeuf . Early in the 21st century, there was a scandal surrounding Georges DeBoeuf in which was accused of intentionally producing vin de merde. Since then, and until quite recently, Beaujolais, not just in the "nouveau" style has suffered seriously in its consumption and prices have fallen as a result. Only in the last few years has Beajolais had somewhat of a resurgence.

Some of the finest vineyards of the area are found on hillsides just to the north of Lyon. The climate here is almost continental, but is warmer than most of the rest of Burgundy due to the tempering influence of the Massif Central mountains to the west.

In the north of Beaujolais on the hillsides, you get earthier wines with more complexity and structure. In the south, where the topography is much flatter and the soil less minerally, you get what many critics have described as fruit juice with some alcohol in it.

The characteristic flavor of Gamay and therefore Beaujolais is pomegranate. While you may also get some blackberry and purplish flowers like violet and perhaps peony, as well as some earthiness and minerality if the soil cooperates, winemakers must be careful to craft bottlings that are more than just fruit juice.

You can pair Gamay with almost anything although due to the lack of primary tannins, stay away from fatty foods. The acidity is sufficient, however, to produce wines that may hold up to the likes of somewhat oily salmon steaks or even stroganoff dishes, but at the same time is light enough to serve with a simple salad.