Looking for a summer red that won’t weigh you down? Enter Gamay: light, juicy, and perfect with a chill. It’s one of the best summer wines to serve chilled—bright, refreshing, and full of personality. Once dismissed as the party wine of Beaujolais Nouveau, Gamay is now enjoying a quiet renaissance, thanks in part to climate change and shifting wine tastes. As grapes like Pinot Noir become harder to grow affordably, producers and drinkers alike are turning their attention to Beaujolais—and discovering just how much this region has to offer.

A Grape With a Reputation Problem

Gamay is a bit of a paradox: widely enjoyed for its vibrant red-fruit character (think raspberry, cherry, and red plum), but grown almost exclusively in one region—Beaujolais. It first appeared in the 1360s, in the village of Gamay, just south of Beaune. At the time, it was welcomed for ripening earlier than Pinot Noir and being easier to cultivate – a vital trait in a post-Black Death France.

That early-ripening habit, once just practical, is now a major advantage in our warming climate, allowing Gamay to thrive where more sensitive varieties struggle.

The Rise and Fall of Beaujolais Nouveau

As far back as the 1800s, Beaujolais growers would toast the end of harvest with vin de primeur—young wines fermented and bottled within weeks. This tradition evolved into Beaujolais Nouveau, famously released each year on the third Thursday of November.

In the 1970s, producers began marketing this as a global event. By the 1980s and ‘90s, it was a phenomenon, with bottles racing across borders and bars throwing midnight parties to uncork the first sips of the vintage.

But novelty can only carry a wine so far. Over time, a focus on quantity over quality, combined with shifting tastes and oversaturation in the market, led to a decline in Nouveau’s popularity. Today, however, a growing number of producers are making efforts to restore the region’s reputation—focusing on terroir-driven winemaking and elevating the image of Gamay far beyond its Nouveau origins.

Cru Beaujolais: Burgundy’s Cooler Cousin

Like many French wine regions, Beaujolais has a clear quality hierarchy:

🥉 Beaujolais AOC

Entry-level wines, usually from the flatter, southern vineyards. These are simple, juicy reds perfect for casual sipping.

🥈 Beaujolais Villages AOC

From higher-altitude, granite-rich vineyards in the north. These wines have more body, structure, and flavour depth.

🥇 Beaujolais Crus

The ten Cru Beaujolais wines are the region’s finest—each with its own personality and ageing potential. From North to South, here’s a quick guide:

Many of these wines challenge Burgundy in finesse—but at a fraction of the price.

Gamay Beyond Beaujolais: A Globe-Trotting Grape

Though Beaujolais remains Gamay’s heartland, this vibrant red grape is quietly carving out a name for itself in vineyards far beyond eastern France.

Loire Valley (France)

In regions like Touraine and Anjou, Gamay often plays second fiddle to Cabernet Franc, but it thrives in cooler pockets. Loire Gamay tends to be lighter and more peppery, often blended or vinified in a more traditional Burgundian style. Look out for Domaine de la Garrelière or Domaine Bobinet for a Loire expression with flair.

Switzerland

One of Switzerland’s most planted red varieties, Gamay is often blended with Pinot Noir in appellations like Dôle (Valais), creating fresh, savoury reds. On its own, Swiss Gamay can be mineral-driven and delicately spiced—try bottles from Domaine des Muses or Marie-Thérèse Chappaz.

Oregon (USA)

Oregon’s cool-climate conditions are well-suited to Gamay. Producers like Division Winemaking Co. and Bow & Arrow are spearheading the movement, offering juicy, energetic wines that echo the structure of Beaujolais Villages or even crus like Chiroubles.

Canada

British Columbia’s Okanagan Valley and parts of Ontario are seeing an uptick in Gamay plantings. The cool climates yield crisp, fresh wines with cranberry and tart cherry notes. Notable producers include Malivoire and Bachelder.

Australia & New Zealand

Australian winemakers, especially in Victoria’s cooler regions (like the Yarra Valley or Mornington Peninsula), are producing expressive Gamay with a touch more weight and spice. Sorrenberg and Patrick Sullivan are names to know. In New Zealand, Cambridge Road in Martinborough is crafting delicious, low-intervention styles with real personality.

Why Gamay Is Back in the Spotlight

Several factors are driving Gamay’s revival:

🍽️ Food Pairing Versatility

Its light body and high acidity make Gamay incredibly flexible—pairing with everything from roast chicken and charcuterie to veggie dishes and creamy cheeses.

🍷 Light but Complex

At 10–12.5% ABV, Gamay hits the sweet spot for drinkers looking for refreshing reds without sacrificing flavour.

🌡️ Climate-Resilient Ripening

Gamay’s ability to ripen early—traditionally a bonus for growers—has become a serious advantage in the face of climate change. As global temperatures rise, delicate grapes like Pinot Noir are becoming harder to manage consistently. Gamay’s reliable ripening and adaptability make it increasingly attractive to producers in both traditional and emerging wine regions.

💷 Great Value

Cru Beaujolais often delivers Burgundian elegance without the price tag. That said, rising demand (especially for natural wines) is starting to nudge prices up.

🌿 Natural Wine Appeal

Many Beaujolais producers have embraced organic or low-intervention techniques. These wines are often unfined, unfiltered, and low in sulphur—highlighting purity and a sense of place.

What to Drink Now

Here are a few bottles worth trying, whether you’re new to Gamay or looking to explore further:

Beaujolais Nouveau

 Mommessin Beaujolais Supérieur – Taste the Difference (Sainsbury’s – £12)
Juicy blackcurrant and blueberry flavours from one of the region’s oldest houses.

Beaujolais Villages

Louis Jadot Beaujolais Villages 2023 (Tesco – £13)
Fruity and smooth with a granite-driven edge. Made with grapes from Régnié, vinified at the historic ‘Combe aux Jacques’ winery. A great intro to the style.

Cru Beaujolais

Georges Duboeuf Fleurie 2021/22 (Majestic – £12.50 Mix Six)
Bright strawberry and raspberry with that signature floral lift. Light-bodied and elegant—perfect with roast turkey or creamy cheeses. We enjoyed this with our Christmas turkey and in the days after. Highly recommended!

How to Serve It

Gamay shines when lightly chilled—around 13–15ºC is ideal. That cooler serving temperature lifts the wine’s bright red fruit and silky texture.

Pair it with:
✔️ Charcuterie and pâté
✔️ Roast chicken or duck
✔️ Comté, Brie, or goat cheese
✔️ Picnic foods, lentil salads, grilled veg

Final Sip: Are you tempted?

Gamay is no longer just a punchline about banana-scented party wine. Thanks to careful winemaking and climate-conscious consumers, Beaujolais is finally being taken seriously—and it’s a great time to get on board.

So the next time you’re reaching for a summer red, skip the heavy stuff. Chill down a bottle of Gamay and raise a glass to Beaujolais—Burgundy’s cooler cousin.

Have a favourite cru, a go-to bottle, or a Gamay you think deserves more love? Let me know in the comments or tag me on Instagram—I’d love to hear what you’re sipping. 🍷