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Gamay: Beaujolais vinification and Swiss vineyards
From red Beaujolais, we move on to whole-cluster winemaking and Gamay in Switzerland. By separating variety, region, and maceration steps, you can compare differences in wines made from the same Gamay.
Questions for this course
How can you widen your perspective on Gamay wines beyond Nouveau?
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To explanation task notes ↓Gamay / Learn by grape variety
Update date: 2026-09-23
Skins are black, juice is pale
At the heart of red Beaujolais is Gamay noir à jus blanc. This variety has black skins and light-colored juice, and should be distinguished from varieties whose juice is also red. For color extraction, contact with the skins is essential. The official guide presents this variety as early-ripening and notes that it is grown in a diverse range of soils including clay-limestone, sandy soils, and granite.
Fermentation proceeds in the bunch interior and in the juice
In Beaujolais semi-carbonic maceration, whole grape clusters are placed into the tank. The juice from crushed grapes at the bottom begins fermenting with yeasts, producing carbon dioxide. In that environment, changes also occur inside the intact berries. Thus, different states coexist within a single tank. The official explanation describes this as one of several winemaking methods, and it is not a universal practice for all Gamay.
Expand the comparison to Switzerland
Gamay is grown not only in France but also in Geneva, Vaud, and Valais in Switzerland. Swiss Wine lists aromas reminiscent of red berries, firm acidity, and relatively little tannin as typical features. When tasting alongside Beaujolais, check not only these shared traits but also vineyard location, extraction, and maturation practices to clarify the variety’s characteristics and differences in winemaking.
What to align and what to compare.
Regions
- Conditions to standardize
- Reds made with Gamay
- Conditions for comparison.
- Beaujolais and Switzerland
- Additional points to confirm
- Read beyond just the country to the region of origin
Raw material
- Conditions to standardize
- Black skins, pale juice
- Conditions for comparison.
- Choice of whole bunch, destemmed, or crushed
- Additional points to confirm
- Distinguish between the state of the whole bunch and the berries.
Winemaking
- Conditions to standardize
- Obtaining color and tannin from the skins
- Conditions for comparison.
- Fermentation proceeds both inside the berry and in the juice.
- Additional points to confirm
- Do not assume the production method from the grape variety name
Order of reading and key points to consider in each article
0 / 4 articles completed
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- 1↗
France
Gamay
Learn about the relationship between grape varieties and whole-cluster fermentation.
- 2↗
France
Beaujolais
Organize the regions from Nouveau to Cru.
- 3↗
Switzerland
Geneva: Rivers and lakes, diversification of grape varieties
Learn about Switzerland's Gamay and vineyards near cities.
- 4↗
Switzerland
Valais: Upper Rhône and a diversity of varieties
Read about Valais red wines and the diversity within the region.
READ · HYPOTHESIZE · RECONSIDER
Gamay source reading: Beaujolais winemaking and Swiss vineyards
Compare how the same grape variety is handled differently using two sets of fictional winemaking records.
This is a fictional reference created for comparison of processes, and not the specifications of any specific producer or appellation.
| Item | A | B |
|---|---|---|
| Grapes | 100% Gamay | 100% Gamay |
| Raw materials placed in the vat | Whole bunches: the weight at the bottom crushes some berries | Destemmed and crushed materials |
| Observation of fermentation | Yeast activity in the juice at the bottom produces carbon dioxide | Fermentation of juice and extraction from skins |
| Maturation plan | No documentation | No documentation |
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Read the explanation for each question
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What is the main process that produces carbon dioxide at the bottom of A's vat?
At A, the weight of the grape clusters crushes the berries at the bottom, and alcoholic fermentation by yeast occurs in the resulting juice. During this process, carbon dioxide is generated. Changes occurring inside the intact berries at the top can be distinguished from the specific state inside the vat.
Is the process used for B inconsistent with Gamay fermentation?
The official Beaujolais explanation also states that there are several winemaking choices. You cannot determine whole cluster use solely from the grape variety name Gamay. Destemming removes stems, but this alone does not turn black grapes into white wine.
Can you tell which is more suitable for long-term aging, A or B?
No information about the condition of the grapes at harvest, period of maceration, or maturation plan is included in the documentation. Whether whole-bunch or destemmed is a clue for comparison, but that alone is not enough to determine aging potential. Check for other necessary conditions.
Basis and sources for the exercise
Practice exercises in comparison
Compare how the same grape variety is handled differently using two sets of fictional winemaking records.
Read examples of organizing comparisons
| Conditions for Comparison | Points to check from grape varieties. | Points to confirm from winemaking records |
|---|---|---|
| Raw material | The black grape variety Gamay | Whole clusters or destemmed, with or without crushing |
| Color | Color of skins and juice | Skin contact and extraction |
| Drinking period | Cannot be determined by grape variety alone. | Maceration · Aging and producer guidance |
This is an organized study tool based on the designated articles for this course. You can check specific facts and sources in each article.
Explain in your own words
Explain what happens at the bottom and top of A's vat. Also, considering B is also Gamay, organize the relationship between grape variety and winemaking method.
Check after writing
- Did they distinguish between the juice and the grape berries inside the tank?
- Have you compared whole clusters and destemming?
- Are you grouping all Gamay wines into a single winemaking method?
Save response to explanation task
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