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Cru Beaujolais: Crème de la Crème Gamay

So what is a Cru Beaujolais? It's the crème de la crème of Beaujolais. With Burgundy growing Pinot Noir in the north, Beaujolais grows the grape varietal of Gamay in the south. Grown on granitic rolling hills, Gamay is typically quaffable, light-drinking, fruit-forward and bright, however, some producers are also making denser, interesting, more Rhône-like Gamay. We're pouring five of the nine Crus - Chénas, Chiroubles, Côte de Brouilly, Morgon and Regnié - we're just going to throw a Villages in there too to break all misconceptions that Beaujolais Villages isn't downright delicious. Gamay expresses itself as a fun-loving, bright-eyed, youth of a wine and pairs brilliantly not only with Sbrinz and other cheeses like Brie and Camembert, but with Easter ham, seared salmon or tuna, roasted chicken, zucchini squash, garlicky mashed potatoes, and duck breast.