Synonyms: Gros Auxerrois, Brocol, Napa Gamay, Gamay 15, Gamay of Beaujolais, Valdiguer, Cahors, Jean-Pierrou at Sauzet, Quercy and Noir de Chartres
Wine Name: Valdiguié, Wild Flower (J. Lohr), Gamay Rouge (V Sattui)
Background: Originally from the south of France, the home of this grape is now predominantly California with some limited production in the Languedoc and Provence areas of France. For many years in California it was known as Napa Gamay and was thought to be the Gamay Noir of the Beaujolais region of France. DNA studies have identified it as different than Gamay Noir and since 1997 the names Napa Gamay and Gamay Beaujolais have been banned from wine labels in the U.S.
California Vaildiguié has an excellent fruity style somewhat fuller-bodied and less acidic than most French Beaujolais wines. It is medium bodied with flavors of berries and black cherry.
Classic Brands and Sources: U.S. – J. Lohr, V. Sattui
|Style #1 – CaliforniaBody – medium (-)
Acidity – medium
Sweetness – dry but fruity
Tannins – medium
Wine and food pairing guidelines:
Pairs well with lighter and medium bodied dishes especially those with some acidity but can also match savory dishes
Foods and Entrees that usually pair:
Chicken, turkey, salmon, tuna and grilled meats with mild acidic sauce, sausage, pasta with light tomato sauce
Epiosses, Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Gouda, Neufchatel, Pont-L’Eveque, Raclette, Reblochon, Roquefort, Saint-Nectare,Vacherin
See also Light red acidic wine appetizers