Every month in this blog (we prefer the term “digital parchment” to be unrolled), the team at Fricote, an urban epicurean magazine, offers up a wine-related topic, in full compliance with French regulations (Loi Évin). This month on this page, let us tell you the story of the Burgundy grape variety known as Gamay.
The 14th century began with a serious drought, but finally produced a good idea – Gamay – which, over time and after many generations of growers, would change its wardrobe and be appreciated more and more after each successive harvest. Soon, the combative Pinot Noir would have it fleeing to the lands of the Beaujolais. The granite-based, chalky soil merged with pleasure, and gamay rose to the height of its career. So much so that Gamay settled down with its full clusters and signed a long-term lease. It was also planted elsewhere in France, such as the Loire Valley, Bugey, Lorraine and also in the Savoy. Unknowingly, the variety grew in value and joined the big boys on the French wine scene.
Like Eminem on a blank page, this black grape with white juice and juicy berries is very productive and needs to have its production limited to ensure hit after hit and no flops. On the palate it’s top. Gamay is like kissing Mariah Carey in her “Honey” days: it’s sweet, fruity and fresh, and will go with anyone, or rather anything. Ram Sam Sam, no gulis here but an anagram: Gamay became your new friend Agamy. Voilà, now you know everything. Agamy and you… there’s going to be plenty of kissy wissies.