Gamay – Pinot Noir is the red blend of two Burgundian grape varieties that is popular in western Switzerland (where it is known as Dole) and France. The two grapes are better known as varietal wines in their own right, but when blended can make approachable, rustic wines that are typically consumed within two to five years of bottling. The wine’s weight is fairly light with aromas of sour cherry, cranberry and leather characteristics. Commonly associated flavor profiles are fairly simple and include raspberry, strawberry and cherry.
The blend has its origins in the Bourgogne Passe-Tout-Grains (also Passetoutgrains) appellation in Burgundy. Production in the region is significant but the majority is consumed within its borders. The selection process at harvest is minimal, with the less-expensive Gamay typically making up around two-thirds of the blend. As with other international regions, it is common to make both red and rosé wines from the Gamay – Pinot Noir blend.
Food matches include:
Europe: Honey-basted duck breast (magret de canard au miel); mushroom fondue
Asia: Steamed pork spare ribs with black beans
Americas: Paprika-spiced beef strips
Australasia/Oceania: Harissa marinated pork ribs