One of the mysteries of the English language finally explained.
1A variety of black wine grape native to the Beaujolais district of France.
- ‘Although this decree nearly eradicated Gamay altogether, it found a new home to the south in Beaujolais.’
- ‘The grape ripens late, providing a richness of flavour not found in either Gamay or Pinot Noir.’
- ‘This is far-north wine-growing, and the grapes planted, the white Sauvignon and Chenin, the red Cabernet Franc and Gamay, are all varieties prized for their fairly acid and raw qualities.’
- ‘The harvest started September 5 and within three weeks the 54,362 acres of Beaujolais vines were picked of Gamay grapes.’
- ‘This composition lends itself to rich and diversified farming: cattle raised for meat consumption in the regions of Ancenis and Châteaubriant; milk production in Redon; vegetable gardens in the alluvial valley of the Loire; and vineyards cultivating Muscadets and Gamays in the Ancenis hills and throughout the entire regions south of the Loire.’
- ‘The Gamay grape variety makes its best wines in the Beaujolais region of France.’
- ‘Galet cites scores of different Gamays, many quite unrelated to the Beaujolais archetype, many of them particular clonal selections of it, and many more of them red-fleshed teinturiers once widely used to add colour to vapid blends.’
- ‘Here, Gamay Noir, the grape of Beaujolais, produces a delicious wine bursting with crushed red-berry characters.’
- ‘Pinot Noir, Merlot and even Gamay have shown good results, producing fruit driven wines of moderate complexity.’
- ‘Food pairings generally relate to the cuisine of Beaujolais, France where both the Gamay grape and the bistro originated.’
- ‘This technique only serves to add to the confusion between Valdiquie and true Gamay from Beaujolais.’
- ‘The Gamay grape, according to a wine aficionado, is not particularly remarkable in itself; it was the freshness and juiciness of the new crop that made it something special.’
- 1.1 A fruity red wine made from the Gamay grape.
- ‘The best known Gamays come from Beaujolais, but it also grows well in the Loire valley as Gamay de Tourraine and as Vin de Pays du Jardin.’
- ‘Reds range from fresh fruity Gamays, through classic grape varieties like Cabernet Sauvignon and Pinot Noir, to varieties such as the Gamaret and Zinfandel and also some excellent blends.’
- ‘This Fleurie estate has made a concentrated, almost Burgundian-style Gamay.’
- ‘A glass of Gamay was marked up by about five times.’
- ‘It is a light- to medium-bodied wine in a style similar to true Gamay from Beajolais.’
- ‘Turkey, stuffing, cranberries and pumpkin pie all call out for vinos such as lightly oaked Chardonnays, dry-to semi-dry roses, drier Rieslings and lighter reds like Pinot Noirs, Gamays and Beaujolais.’
- ‘His Gamay pairings often relate to the ‘style’ of Beaujolais, France, where the bistro originated: tomato soup in puff pastry and coq au vin for example.’
- ‘Young Beaujolais, soft, fruity Pinot Noir wines and Gamays are fine as they contain very little tannin.’
- ‘Thanks to the better environmental and meteorological conditions of Beaujolais, the quality of Gamay was widely revaluated.’
- ‘The Gamays from the Beaujolais Cru all express the soil in which they are planted and display a diversity of terroirs.’
- ‘The region now produces premier Chardonnays, Sauvignon Blancs, Merlots and Cabernet Sauvignons, plus trendy varietals such as Pinot Noirs, Syrahs, Zinfandels, Gamays, Nebbiolos and Sangioveses.’
- ‘Yet even the most fair-minded admit that Gamay is hardly a classic.’
- ‘Most are unaware of the quality Gamays being produced in the New World, most notably in the Okanagan.’
- ‘While it does not gain the respect that its sister to the North has claimed, the finest Gamays from select appellations in Beaujolais have been known to age to perfection, resembling fine Pinot Noir.’
- ‘The wines tend to be light in body, though certainly fuller than most Gamays.’
- ‘Instead, try a lighter, fruitier red like Gamay.’
- ‘This is one of three local Gamays, these being the prohibited Gamay Fréaux, a variety noted for having red flesh and juice rather than the usual clear juice, Gamay de Chaudenay and the aforementioned Gamay de Bouze.’
From the name of a hamlet in Burgundy, eastern France.
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