It has to be said that the “lowly” Gamay really does get a bit of a bum deal… the shiny end of the stick.
In my travels throughout the vineyards of Beaujolais I discovered that it was capable of some truly remarkable things, so why is it viewed as the extremely poor relation of Pinot Noir?
Why is Gamay almost always seen as being the whipping boy of Burgundy?
Why is it viewed by so many as being a lesser varietal? sniffed at with derision by so-called aficionados?
Why is it so difficult to convince the wine-buying public to pay more than $29 retail for a bottle of the stuff? (and, to be quite frank, even that would be seriously pushing it)
We spoke with two trés jolie Beaujolais Winemakers, Lydie Nesme of Château de Pierreux and Francois Jaubert of Mommessin, about what makes Gamay so great in their eyes and palates, and here’s what they had to say…
Good Food Revolution’s Jamie Drummond continues his journey in Beaujolais, France.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And the 2009 Château de Pierreux Brouilly he brought home with him will silence many a naysayer.