Gamay

Question 1

Typical Descriptors and Structure for Beaujolais

Visual:?

Answer 1

• Visual: Bright Ruby with Purple Tones, Low to Moderate Plus (Low to Medium Minus in basic village wines, with higher concentration in some cru wines), Possible Residual Gas from Carbonic Maceration

Question 2

Typical Descriptors and Structure for Beaujolais

Aromas/Flavors:?

Answer 2

• Aromas/Flavors: Moderate Plus to High Intensity

Question 3

Typical Descriptors and Structure for Beaujolais

Fruit:?

Answer 3

o Fruit: Tart Red Fruit (Strawberry, Red Cherry, Raspberry, Cranberry, Red Currant), Watermelon

Question 4

Typical Descriptors and Structure for Beaujolais

Carbonic Maceration Notes:?

Answer 4

o Carbonic Maceration Notes: Pear Drop, Banana, Bubblegum, Cotton Candy, Lifted Red Fruit/Floral Aromatics

Question 5

Typical Descriptors and Structure for Beaujolais

Floral:?

Answer 5

o Floral: Violets, Lilacs, Peonies

Question 6

Typical Descriptors and Structure for Beaujolais

Other:?

Answer 6

o Other: Slight Black Pepper, Dry Savory Herbs

Question 7

Typical Descriptors and Structure for Beaujolais

Earth:?

Answer 7

o Earth: Moderate to High Minerality, Wet Granite, Stony, Crushed Rock

Question 8

Typical Descriptors and Structure for Beaujolais

Oak:?

Answer 8

o Oak: None or Neutral Casks

Question 9

Typical Descriptors and Structure for Beaujolais

Structure:?

Answer 9

• Structure: Dry, Moderate Minus to Moderate Body, Low to Moderate Minus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol