FRANCE : BEAUJOLAIS : VILLIÉ-MORGON
LIGHT-BODIED, OFF-DRY, STRAWBERRY, POMEGRANATE, CRANBERRY, NO OAKKarim Vionnet (technically a négociant, he oversees several organically-framed plots around Beaujolais) is THE master of Gamay Made In the Carbonic Way. ‘Grabuge!’ (which translates to “mayhem”) is his insanely fun and drinkable take on dessert wine: a low-abv (8%!), demi-sec sparkler bursting with flavor, sweetness and bubbles. It’s best (and easily) enjoyed in one sitting, so make sure to save some room.
ECOLOGY: Organic, Low Sulfite
FOOD PAIRING: Turkey Comas & Beach Days
FRANCE : LOIRE VALLEY : TOURAINE
Pinot Noir, Gamay Noir
LIGHT-MED-BODIED, RASPBERRY, VIOLET, FLORAL, BLACK PEPPER, SPICE, NO OAK
Purity of fruit, outspoken aromas, and incredible drinkability from a small biodynamic paracel planted with 20-40 year old vines in “Le Clos des Carteries.” Grapes are hand harvested, and practices in the cellar are natural: semi-carbonic maceration with whole clusters for gentle extraction, spontaneous fermentation via natural yeasts, and no finishing, filtering, or sulfites added.
Pair With: Herb-Crusted Cornish Sardines
New York : Hudson River Valley
MED-LIGHT-BODIED, TART CHERRY, RASPBERRY, EARTH, SAGE, OAK
While we found Whitecliff’s signature Gamay Noir — one of the few currently being produced in New York — to possess an impressive depth of flavor, it remains an unserious wine that captures the bright fruit and overall levity of any classic French Gamay. Estate bottled and aged in a mix of Hungarian and American Oak.
Sustainable & Vegan
Pair With: Thanksgiving Turkey