Gamay is one of the wine world’s great bait-and-switch grapes: light and playful on the surface, but capable of shocking depth and structure when given the right terroir. In this episode, we dig into why Gamay thrives in granite soils, how carbonic maceration shaped its global reputation, and why Beaujolais is far more complex than people assume.In this episode, we cover:Origins & history — from the Côte d’Or expulsion to the granite hills of BeaujolaisBeaujolais hierarchy — Nouveau, Villages, and the 10 CrusCrus explained — Fleurie’s florals, Morgon’s muscle, Moulin-à-Vent’s aging powerCarbonic vs. semi-carbonic — what the techniques actually do to flavor and textureStructure markers — high acidity, low tannin, red fruit, peony, spiceClimate considerations — why Gamay hates heat yet suffers in coldGlobal plantings — Loire Valley, Switzerland, Oregon, Canada, AustraliaExam cues — how CSW, WSET, and CMS frame Gamay in theory questionsThis is the perfect second look at one of the world’s most misunderstood grapes—ideal for students, sommeliers, and anyone who loves bright, vibrant reds with a surprising edge.

Ver todos los episodios