Gamay

Beaujolais — bright, juicy, drink-young red.

Gamay is the grape of Beaujolais in southern Burgundy. Carbonic maceration — fermenting whole clusters under CO₂ — produces the bright, fruit-forward, low-tannin Beaujolais Nouveau released each November. More serious Cru Beaujolais (Morgon, Moulin-à-Vent, Fleurie, etc.) employs traditional fermentation to produce structured, age-worthy reds that can resemble lighter Burgundy. Gamay also grows in the Loire (Touraine) and small pockets of Switzerland and Oregon. The grape is genetically a sibling of Pinot Noir.