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If I Could Buy Only One – Aug 19th, 2017 VINTAGES Release


As part of our VINTAGES recap, we asked our critics: “If you could buy only one wine from this release – which one would it be and why?” Our picks from the Aug 19th VINTAGES release: Michael Godel: The warm weather certainly stresses the ideal but most days I want to be able to taste the clarity of […] More

Buyers’ Guide to VINTAGES – Aug 19th, 2017


Eight Head Turning South African Wines for $175 By David Lawrason, with notes from John Szabo and Michael Godel I know have said this before in years gone by, but in August VINTAGES tends to release a lot of average wines, perhaps when fewer people are looking. In the past two releases there have been […] More

Top Values at the LCBO (August 2017)


Your Guide to Best Values, Limited Time Offers & Bonus Air Miles selections at the LCBO Bumper Bargain Period at LCBO by Steve Thurlow Lots of new vintages are arriving on the shelves from the Italy’s southern regions. As expected they are all great value and I have enjoyed tasting them. This is a great […] More

National Wine Awards of Canada

Discover Canada's best wines! In 2016, 22 judges tasted 1,535 wines from 230 wineries across the country to identify Canada's top wines.

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World Wine Awards of Canada

Seventeen judges tasted 1,000 wines in 21 categories in 2015 to find the world's best wines sold in Canada under $50.

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Gamay

Gamay is a purple-coloured grape variety used mostly to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. It is sometimes used to make rosés as well as sparkling wines such as Cerdon de Bugey. Gamay-based wines are typically light bodied and fruity. Wines meant for immediate consumption are typically made using carbonic maceration, where the grapes are fermented in whole bunches under a blanket of CO2, before being pressed, a method that emphasizes a bright fruitiness (and sometimes gives less desirable notes reminiscent of bananas). Wines meant to be drunk after some modest aging tend to have more body and are produced by semi-carbonic fermentation, where fermentation starts in whole bunches, before the grapes are gradually punched down, in a winemaking style closer to the burgundian approach. The latter are produced mostly in the designated Crus areas of northern Beaujolais (Morgon, Fleurie, Moulin-à-Vent, etc.) where the wines typically have the flavour of strawberries, cherries and spices.