It was a warm, bright, sunny, almost-Spring morning, and we were tasting Gamay in the backyard. What could be better? Nothing.
 
But what exactly is Gamay? Well, to begin with it is the bastard child of Burgundy. Banished from the golden slopes in 1395 by Philip the Bold (and then again in 1459 by Philip the Good), so that to this day, Gamay is not to be found mingling with the illustrious Pinot of Bourgogne. Or sort of.
 
Gamay is an old grape. In fact, it is a crossing of Pinot Noir and Gouais Blanc, which itself is a wild grape that has parentage to many of the wines we know today. The style of Gamay shares some characteristics with Pinot Noir – lots of delicate fruit, soft tannins and an ability to age when made by the right hands. But Gamay is not Pinot Noir. It is a little more on the wild side. It is a bit less finicky to grow and as such can be a good cropping grape, albeit with slightly less concentrated juice if allowed to grow too wild, which is why farmers like it but also why it was banned from Burgundy.
 
Throughout central France, Gamay plays a role in many wine regions, but in general the best come from Beaujolais, as well as certain areas of the Loire. Many would agree that the granite slopes of the northern part of the Beaujolais district is where Gamay shines brightest; it loves the pink granite soils and the rolling hills of the area, which is France’s hilliest wine region, BTW.
 
The Gamay here is pure, rich, and almost cult-like in a way. The farmers of the villages of Morgon and Fleurie and Moulin-a-Vent make some of the most dramatic wines – all from Gamay; be warned though, these are not your 1990s Nouveau. Here we find, even demand, serious, old vine, fruit driven but textural wines that are perfectly suited for food. Shift a little to the north and Gamay has a number of home appellations along the Loire (aka Le Jardin du France), where produces will often use it to blend with a few other grapes, most notably Pinot Noir. The variety of soils and cooler climates makes for more consistent wines year in and year out if your Pinot doesn’t quite ripen but your Gamay does. Plus – it just tastes good.
 
Our tasting pack includes selections from each of these regions, and includes some of the region’s top producers. It was tough to limit ourselves to just six, but these are our favorites for the moment, and these will help you up your Gamay game, big time.
 
A quick note on vintages: 2018, 2019
In a nut shell: Get in My Belly!
These are spectacular vintages, period. Buy, drink, enjoy. Rinse your glasses and repeat.
 
2019 was a smaller cropped vintage, but the wines from across Europe are delicious, and the Gamay below are no exception. Bursting with fruit and concentration, the wines are fresh and beautiful. Do Not Miss Them.
 
2018 is a Cru year. These are drinking so well now, but the top Crus can be set aside for a few years and will shine as good as the best in Burgundy. Slightly lower alcohols, good acidity, and a concentrated purity that is rare.

​Wines Tasted
We split the wines up by region, but in the end did a quick ranking by preference and the wines ended up being mixed, which only proves that you can get great Gamay from both the Loire and the Beaujolais regions. Notes below are in the original tasting order, but please don’t ask us to reveal the final order – it can easily change if we did this tasting again.
 
Domaine Les Hautes Noëlles Gamay Vin de Pays du Val de Loire, 2019
Super bright, just basically explodes with fruit on the palate. I called this the raspberry Starburst wine because it had so much lovely red fruit on the palate, backed by lush acidity that carried the flavors on an on. Young as can be, which is a good thing. 12%abv.
 
François Cazin Cheverny Rouge Vendanges Manuelles, 2019
This is one of the BIG DOGS of the Loire, and this tasting. Right away you notice the color – it is beautifully saturated in the glass. The aromas are mellow but complex with an underlying intensity that pulls through the long finish, which include soft tannins that do not quit. This wine gets better after being open for a bit and was easily a favorite.
2/3 Pinot Noir, 1/3 Gamay. 13.8% abv
 
Domaine Des Terres Dorées (Jean-Paul Brun) Beaujolais Le Ronsay, 2019
And the other Big Dog, Brun is an icon in the Beaujolais. This wine comes from younger vines in the southern part of the region, and is meant to showcase the fresh, youthful side of the grape. To me there was an abundance of raspberry and cinnamon, mixed with some tart cranberry and lush acidity. Fermented all in concrete and sees no oak (yes, that is a thing), it has beautiful texture through the finish. Lovely wine for any night of the week. 13% abv
 
Domaine du Clos du Fief (Michel & Sylvian Tete) Juliénas, 2019
This wine has great fruit on the nose, and is perhaps the most well-balanced wine of the group. Dusty tannins, smooth in texture and the red fruit just goes on and on. A very lifted style of wine with complexity. 14.5% abv
 
Domaine des Marrans Beaujolais-Villages, 2018
This is a family estate located in Fleurie, with holdings essentially only in Crus. This is actually older vines from those Crus, and the wine shows its pristine pedigree wonderfully. Round, juicy, super smooth and very complex for a “simple” Beaujolais-Villages. Don’t get fooled – you are drinking The Villages in this wine. 13% abv
 
Domaine Des Terres Dorées (Jean-Paul Brun) Morgon, 2018
BOOM. Brun. (Mic drop, please.)
Here you go. And then some. Wonderful wine. The essence of what Cru Beaujolais is meant to be; what it can be; why Burgundy should be shaking in their muddy-boots. Brings everything together: huge nose, super polished style, loads of fruit on the palate, super well integrated tannins. Blackberry leaf, plum, bramble, savory, earthy – just get some. (I read a review for this wine that recommended it is best from 2023-2055+. What will you be doing in 2055? Drinking Beaujolais, baby!)

My brother Adam and I got into a conversation about a wine he was drinking, why he bought it, and was it something I would ever buy. Plus we discuss a little about the appellation system in the US and a few other things. Don't mind his Ali G outfit - he drops it shortly in the video.
​
His wine was the Cooper & Thief Pinot Noir (California)
My wine was Marques de Casa Concha Cabernet Sauvignon (Chile)

I made a new friend not too long ago, and that connection lead to a package in the mail over the holidays and a bit of a treat for me with some samples to try. One of the samples from a winery I am quite familiar with and one from a new (to me) producer. Check out my video as I pop the corks on these wines in my sexy cellar (it's a working cellar so no frills attached, but very functional), and then the info below to see the actual links to the producers/wines.

Hopefully that was not too painful...and yes, the cat decided to make himself present during the shoot, so I apologize for the interruption. Meow

Link to Lingua Franca Winery in NW Salem, Oregon - www.linguafranca.wine/
The wine tasted above is the 2017 Estate Chardonnay, Eola-Amity Hills by Lingua Franca

Link to Cramoisi Vineyards in Dundee, Oregon - www.cramoisivineyard.com/
The wine tasted in the video is the 2017 Sofia's Block Pinot Noir, Dundee Hills by Cramoisi Vineyards

Thank you to the producers for sending the samples.

And special thanks to the Oregon Wine Board for making the wines and winery connections available. Check out Oregon wine at www.oregonwine.org/ - I drink Oregon wines as often as possible.

Terry Theise said that. He did - not sure if it was original, but he did say it, and I heard him.

He also said, "Wine is an especially luminous object of beauty, to which the proper response is to be moved and delighted".

Why do I mention this? Well, this week I was reminded how beautiful wine can be when made in the right place, by the right person, at the right time. It is actually more rare, or at least more challenging, to discover a wine of true beauty these days. Think I am crazy? When was the last time you tasted a wine that made you stop, and nearly (or literally) brought tears to your eyes because of the simple, impossible way it invoked an emotional response in you?

Now, I did not have any wines this week that made me cry. But, I have had wines that did this. They exist, and it is a very personal and exciting thing to experience. Wine writers try to describe this experience every day, although I find it done poorly and very mechanically by most, and done well with rare exception. I suck at it. It is truly the unique individual that can express in words the depth of emotional waves of a particularly singular emotional response, such as to a glass of wine, and its affect on them. It's completely subjective of course, so the difficulty of expression is nearly impossible to convey to others and get a similar impression.

Having said all that, I did have a wine or two this week that expressed themselves in beautiful ways - mostly because of their delicate and delicious drinkability. You need to realize that my days of sucking down big, ferocious Napa Cabs is pretty much over. I appreciate them for being grand wines, but I cannot tolerate them. Same for Double IPA's; sorry, my body-chemistry does not liked to be zapped with high levels of alpha-acids and hop resin - worse hangover than from alcohol. France often is a particular source of delicious and balanced wines that fill a void in my jones for delicious.

I was part of a conversation last week where the group was asking around the cliched question - "if you could only drink one for the rest of your life, what would it be?" Some said Napa Cab, top Cru Bordeaux, Champagne. I said - Chambolle: pure, elegant, beautiful. Right after that would be Chablis for me - simple Chablis - fresh, pure and so drinkable. I did not have any Chambolle this week, nor did I have any Chablis, but I did come close on several fronts to what I consider beautiful, simple and elegant wines, that can nearly make you weep with delicious pleasure...

Here are four wines we covered in last Sunday's tasting group. All Burgundy, and all from the Cote de Nuits, which was our theme. Everything was quite as it should have been and was quite on mark, but the Vosne-Romanee really hit it out of the park for me. Domaine Jean Grivot is considered one of the top Domaines in the village, and this wine, which is at the limit of what I would realistically pay for wine, was worth every cent. Balanced, elegant and full of rich fruit. I enjoyed it - actually the rest of the bottle that evening - while watching Curb Your Enthusiasm, and then the end of Casino Royal - perfect combination of suave elegance and gritty ass-kicking power - kind of like Vosne-Romanee.

The other three wines were on point. All from classic producers, these are wines that are never-going-to-fail-so-just-go-ahead-and-buy-them, kind of wines. The Grand Cru showed why Chambertain is what Chambertain is. The aromatics and flavors just kept evolving out of the glass, and it was a different wine each and every time I went back to it. Complexity, power, richness. I tasted a bottle of Rousseau's Chambertain, the week prior, and all I can say - Chambertain is Chambertain for a reason - there is almost no equal (perhaps Richebourg, which is in Vosne-Romanee).

The other wine that caused an elevated emotional reaction for me this week is the Jacquere from Domaine Demeure-Pinet. Wait, what is that wine, you may be asking? Yeah, I know, not something that rolls off the tongue or is even easily found in this or any market outside of the the Savoy region of France. But a wine that is remarkable for its simplicity, beauty and streamlined elegance at 11.5% alcohol. Jacquere is the grape. The high mountains between France, Switzerland and the Piedmont section of Italy is the place. Just drink it if you do find it. There is a sleek feeling to the wine that glides across your palate. This is perhaps the single most exciting tactile feeling in wines for me - the glycerol, sleek, almost liquid stone sensation; I love it. This is similar to the experience I had in December when drinking a L'Etoile from Domaine Rolet. This happens to be a Chardonnay from the Jura in far eastern France, but a region not too unfamiliar if you know Burgundy. The wine is Chardonnay, grown on light marls similar to what you might find in classic Burgundy vineyards. This wine was so good that it stops you in your tracks and makes you think about it; forces you to appreciate what you are experiencing without taking no for an answer. You may not know why or what, but that's ok - just allow yourself to enjoy it. If I had gotten my act together and wrote my recap of my best wines tasted in 2019 - this was the wine. Its a wine that demands its own emotion.

As I move through the wine world, I find myself more and more drawn to these wines of elegance, mineral undertones, power through subtle expression, and lower alcohol. I still love a glass of Napa Cab every so often, but the reality is that I have never been able to drink the Double IPA versions that some producers continue to promote; I'll take a sessionable cab, thanks. I am more about the Berliner Weisse of the wine world - give me some acid and freshness, and I'll sort out the rest without a headache, thanks, and double thanks.

Terry Theise is an iconic wine importer and promoter of German, Austrian and Champagne sourced producers. Since the mid-80's he has brought Americans closer to the opportunity to taste wines from people who get their hands dirty all year long. If you want a great introduction to his philosophy and thoughts, take an hour and listen to Levi Dalton's I'll Drink to That podcast #237, where he interviews Terry. It will be an hour not unwell spent.

Walk through any restaurant kitchen in the morning and you will inevitably see someone breaking down a salmon. They are smoked, baked, grilled, poached, souped, ceviche, crudo and pizza-ed. Occasionally we serve them on a bagel.
 
But what to offer for beverage suggestions?
Aside from a cup of coffee to go with the bagel, schmear and lox, there are any number of choices that can work really well with this versatile fish – a lot depends on how it is cooked and plated.
 
Salmon is a large fish, dwelling in the ocean except when it travels up fresh water rivers/streams to spawn. The part we eat is the muscle, and large fish such as this have much less connective tissue than land animals, as such there is less fat in the meat, and this means it can cook much quicker. It is also “lighter” when compared to beef and other meats. Therefore, when looking to pair with certain wines, it is important to consider what will work best with the various factors involved in the palate.
 
Important factors with salmon:

• Ocean dwelling, steak fish – can handle a lot of cooking styles
• Medium texture – it’s a little fatty, but generally lean (especially when cooked with heat) = less tannins will be best
• How is it prepared? And what else is on the plate?

 
Wine Suggestions
Salmon is a fish, and therefore the weight and fat content would almost always mean starting with something in the white wine category.
Texturally, though, it is medium in its overall weight on the palate (this may be obvious or not, but remind your guys that weight refers to the texture and feel in the mouth – not to actual pounds of fish).
Often grilled or cooked like a steak, so the smoke and char from the grill will allow it handle oak.
 
White Wines

• Chardonnay is an easy go-to. Think Napa or Sonoma, but fuller-bodied Burgundy can work very well (Meursault, Pouilly Fuisse).
• Other whites – look for medium-acid whites - Cotes du Rhone blanc will match weight to weight but with less oak; California Sauvignon Blanc – especially with some oak aging.
• For raw preps like crudo – there is citrus involved on the plate, so this has to be considered – oak is a NO-NO. Go to medium-plus acid driven whites that will pair with freshness and highlight the delicate nature. Think, Northern Italian Pinot Grigio, Oregon Pinot Gris, New Zealand Sauvignon, Chablis, Loire Chenin or Albarino could also play a role, as well.
  

Red Wines

• Red wine with fish? Yes – its not 1965, anymore.
• Being leaner in fat and texture, salmon will work well with red wine that has less tannins. The cooking style will impact the suggestion. Think Italian Merlot, Pinot Noir from Burgundy or Oregon if prepared simply. If grilled and smoky, this can handle a fuller wine with some oak – therefore, go to Russian River Valley Pinot Noir, Chianti Riserva or Rioja. A good Cotes du Rhone rouge, cool climate Syrah, or Cru Beaujolais may be great, as well.