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.