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Features The Oils of Liguria- Robin Shuckburgh Grape Varieties - Gamay Staff Profile - Richard Wallace-Jones The Mason Arms - South Leigh Features Winter 2005 Navajas Wines Diary of a Project - Pt 2 No bores in Chianti - Robin Shuckburgh Grape Varieties - Cabernet Staff Profile - Al Hawtin No 12 Restaurant - Cheltenham Previous Issues Autumn 2005 Summer 2005 Spring 2005 Winter 2004 Autumn 2004 Summer 2004 |
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Gamay is not a name you see on wine labels very often but it is one that
most of us are familiar with as it’s the Gamay grape variety that
is most famous for making Beaujolais. The grape produces classically light
purple coloured wines with fresh acidity and low tannin content even if
vinified in the traditional way. However the region is also known for its liking of a modified version of the fermentation method known as maceration carbonique in which the grapes are fermented inside their own skins producing an ultra fruity style which is designed to be drunk young - hence the appeal of young fruity Beaujolais, a perfect drink in Spring and Summer and even more refreshing when served very slightly chilled. |
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