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 Beaujolais

• Beaujolais hierarchy — Nouveau, Villages, and the 10 Crus

• Crus explained — Fleurie’s florals, Morgon’s muscle, Moulin-à-Vent’s aging power

• Carbonic vs. semi-carbonic — what the techniques actually do to flavor and texture

• Structure markers — high acidity, low tannin, red fruit, peony, spice

• Climate considerations — why Gamay hates heat yet suffers in cold

• Global plantings — Loire Valley, Switzerland, Oregon, Canada, Australia

• Exam cues — how CSW, WSET, and CMS frame Gamay in theory questions

This 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.