Pronounced: ga-'mA, 'ga-"mA

History: The vines introduced by the Emperor Probis in 280AD to the Lyon region of Eastern France and which probably originated in Dalmatia seem to be the origin of the modern Gamay Noir à Jus Blanc, though it is also possible that it originated further to the north of Lyon in Burgundy. Many of the subvarieties were high-yielding but produced poor quality wine and therefore the cultivation of Gamay was forbidden in Burgundy in 1395. Nevertheless the variety survived and spread gradually to Franche Comte, Touraine, the Loire and the Ardèche

Description: Gamay produces a high acid, low tannin, medium weight, light coloured red wine with a distinctive fresh fruity nose ready for immediate drinking. A light hearted, light to medium bodied, crisp red wine. Wines made with the true Gamay varietal are typically low in tannin and alcohol, and high in acidity Taste/Aromas Flavors of fresh fruit, cherries, strawberries, bananas and peaches.

Regions: grown on the Mornington Peninsula and near Beechworth in Victoria.

Cellaring: Most are drunk young, ageing 1 to 2 years.

Food: Bacon, cajun cuisine, calzone, cannelloni with ricotta, cannelloni with meat, chicken with garlic, BBQ chicken, spicy chicken, Chinese cuisine with beef, chicken chow mein, sushi with maguro tuna, Chinese garlic chicken, sweet and sour pork, moo shoo pork, vegetable couscous, meat couscous, steak and fish creole, egg dishes, Greek cuisine, hummus, Indian cuisine, Italian cuisine, Mexican cuisine, middle eastern cuisine, pâté, pasta, potato salad, cheese soufflé, southwestern cuisine, pizza, hamburger, sandwiches, and fish.