A good Gamay forgoes the fuss of its better-known red relatives. From price to palate, it’s easy to drink and even easier to understand. So why does this grape — best known for making fruity, fragrant Beaujolais — still fight so hard for respect? Wine writer Julien Perry sheds light on Gamay’s reputation and shows you how its versatile, but misunderstood wines hold up to those five times their price. With insight on provenance and production methods and stemware choice and storage, “Gamay: Beginners Guide to Wine” offers tips and pairings to ensure your next bottle gives you a first-rate experience, whether at a party, on a picnic or simply drinking solo.
Excerpt from the Book:
“The key attribute of Gamay (the varietal) is its outright friendliness on the palate. It contains low tannins, meaning very little astringency, and has gobs of delicious red fruit flavors (strawberry, cherry, raspberry) and high acidity to elevate (volatilize) the aromas and bring liveliness to the finish. From here on, Gamay (the wine) may take on more defined characteristics that are brought on by provenance and production methods.”
Includes:
1. Understanding Pinot Gris
1.1 Minding Your Ps and Gs
1.2 History Lessons
2. Choosing Pinot Gris
2.1 Decoding the Labels
2.2 European Pinot Gris Labels
2.3 New World Pinot Gris Labels
2.4 Price and Quality
2.5 If, Then Statements for Pinot Gris and Grigio
3. Serving and Enjoying Pinot Gris
3.1 Eating With Pinot Gris
About the Author:
Maggie Savarino is a writer and bartender of nigh 20 years living in Seattle. She grew up in the restaurant business, playing every position from bartender, waiter and grill cook to sommelier. She wrote "Search & Distill," a booze column for the Seattle Weekly covering beer, wine and spirits.
Her writing aims to demystify the boozy through simple tips, trick and recipes. Her first book--an arts & crafts manual for booze--lets you bring a piece of craft cocktail culture to your kitchen counter.
Excerpt from the Book:
“The key attribute of Gamay (the varietal) is its outright friendliness on the palate. It contains low tannins, meaning very little astringency, and has gobs of delicious red fruit flavors (strawberry, cherry, raspberry) and high acidity to elevate (volatilize) the aromas and bring liveliness to the finish. From here on, Gamay (the wine) may take on more defined characteristics that are brought on by provenance and production methods.”
Includes:
1. Understanding Pinot Gris
1.1 Minding Your Ps and Gs
1.2 History Lessons
2. Choosing Pinot Gris
2.1 Decoding the Labels
2.2 European Pinot Gris Labels
2.3 New World Pinot Gris Labels
2.4 Price and Quality
2.5 If, Then Statements for Pinot Gris and Grigio
3. Serving and Enjoying Pinot Gris
3.1 Eating With Pinot Gris
About the Author:
Maggie Savarino is a writer and bartender of nigh 20 years living in Seattle. She grew up in the restaurant business, playing every position from bartender, waiter and grill cook to sommelier. She wrote "Search & Distill," a booze column for the Seattle Weekly covering beer, wine and spirits.
Her writing aims to demystify the boozy through simple tips, trick and recipes. Her first book--an arts & crafts manual for booze--lets you bring a piece of craft cocktail culture to your kitchen counter.
