But first, what is Gamay?

Gamay is a grape variety native to Beaujolais, France. It’s delicious—fun, flirty, light and juicy. It’s low in tannin and high in acid and one of the most flexible food wines around. You can drink some earthier, heavier versions (which are still not that heavy) in the winter in front of the fire, and then there are other styles you can drink chilled by the pool in the heat of July. It’ll please pretty much every palate.

Ok. So what kind of Gamay do you look for?

Do you like fruitier and fuller-bodied?
Look for an Oregon Gamay. Look for the producers Evening Land, Division Winemaking Company, Brick House or The Color Collector.

In the mood for something more subtle and earthy?
Buy French Gamay. Most French Gamay is from the region of Beaujolais. These will typically not say “Gamay” but instead will say "Beaujolais" on the label. Keep in mind, there are levels of quality in Beaujolais.

A word on Beaujolais quality levels…

Here are the quality levels of Beaujolais, going up in rank. Most wines will not say “Gamay” but will have one of the Beaujolais titles below on the label. Except the highest level, which won’t even say “Beaujolais” on there at all (see Beaujolais Cru). It seems like hard work, but it’s worth it!

Beaujolais-Nouveau, which you might have heard of, suffers from a poor reputation. There are some good ones, but a lot of it is cheap plonk. Generally avoid these unless you know you have a good ‘un, you’re making sangria or you’re in the mood for some tart, bright, bubblegum-y, easy-drinking stuff.

Beaujolais is the name of just the standard wine from Beaujolais. Not a nouveau-style, but a lot of these can be pretty “meh” too. The best way to find a good one is to check in with your local bottle shop.

Beaujolais-Villages. These are better than plain ol’ Beaujolais. They have to be from one of 38 select villages in Beaujolais that are thought to have superior terroir (i.e. soil, aspect, spot of the hill, etc.).

Beaujolais Cru. These are the best of the best of Beaujolais. These will not even say “Beaujolais” on the label, but will only say the name of the specific cru that the wine is from. See below for our Beaujolais Cru CliffsNotes. ⬇

The Beaujolais Cru CliffsNotes:

Here are the 10 Beaujolais crus, from the boldest to the lightest (this is what you will see on the label):

• Moulin-à-Vent - plum, black currant, very concentrated, age for 10+ years

• Morgon - ripe cherry and “meaty,” though lots of variation

• Julienas - strawberry, violets, cinnamon-spiced, very floral, named after Julias Caesar

• Brouilly - raspberry, peach, can be jammy, the largest cru, drink young

• Côte de Brouilly - cranberry, plum, pretty aromas with a full mouthfeel, “the elegant wine on the hill”

• Régnié - peach, raspberry, cherry, delicate, the newest cru, drink young

• Chénas - wild rose! “A bouquet of flowers in a velvet basket”

• Chiroubles - the most “Beaujolais,” fresh, punchy, bright, lively

• Fleurie - floral and fruity, the prettiest of them all, pair with curry

• Saint-Amour - red currant, iris and plum, lots of personality.

All in all, you can’t go wrong with Gamay!

At the end of the day, go with whatever your local wine shop steward suggests. Happy shopping!