Gamay is one the lightest dark skinned varieties synonymous with the French region of Beaujolais in the Rhone department. A typical Beaujolais is light bodied and displays aromas of freshly picked red fruit with a bright acidity on the palate. Although the finest can age gracefully, most of what is produced is for early consumption. Carbonic maceration is a popular technique used which tends to overlay distinctive aromas of banana and gum. Outside of Beaujolais it is grown in the Savoie region and bordering country, Switzerland. Gamay is best enjoyed chilled or slightly below room temperature and makes a great accompaniment to cheese and charcuterie.
California is one of the most diverse wine producing regions of the world. Although it has a history spanning over 200 years, it has experienced most of its growth in the last fifty years. The regions of Napa Valley and Sonoma County have become as renowned as France’s Bordeaux and Burgundy. While Cabernet Sauvignon, Pinot Noir, and Chardonnay are by far the most popular fine wine varieties, producers in the Golden State have also experimented with an unparalleled array of diverse varieties, including Zinfandel, Syrah, Nebbiolo, Sangiovese, and Tempranillo.
The Central Coast is the largest AVA and includes the famous appellations of Santa Cruz Mountains, Paso Robles, Santa Barbara and Santa Maria Valleys.
