GAMAY
Crafted Complexity In Every Glass
Red Blends bring together multiple grape varieties to create wines with balance, depth, and character. They offer winemakers a canvas for creativity—layering structure, fruit, spice, and texture to suit every style, from everyday comfort to cellar-worthy sophistication.
Key Characteristics
Red Blends vary widely by region and grape composition, but typically offer a mix of bold fruit, spice, tannin, and smoothness. Some are plush and approachable, others structured and age-worthy.
Style
Still, red
Body
Medium to full
Acidity
Medium
Primary Grapes
Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Malbec, Tempranillo (varies by blend and region)
Typical Flavors
Dark cherry, blackberry, plum, baking spices, mocha, tobacco
Origin & History
Blending has long been part of winemaking tradition—think Bordeaux, Châteauneuf-du-Pape, and Rioja. The goal: to make a wine that’s more balanced and complex than any single grape could provide. Today, red blends are also wildly popular in the U.S. and beyond, ranging from classic regional styles to modern, winemaker-driven creations.
How It’s Made
After each grape variety is harvested and vinified separately, the wines are blended to taste—either before or after barrel aging. The blend might include two or many grapes, with proportions adjusted to balance fruit, tannin, acidity, and mouthfeel.
Notable Regions
Red Blends are made all over the world, with both traditional and innovative expressions.
France
Bordeaux & Rhône
The original blended reds: structured, earthy, and age-worthy
Spain
Rioja & Priorat
Tempranillo-led blends with spice, oak, and power
United States
California
Popular “Meritage” and proprietary blends, often lush and fruit-forward
Italy
Tuscany & Veneto
Sangiovese blends, Super Tuscans, and regional classics
Food Pairings
Thanks to their layered profiles, Red Blends pair easily with a range of hearty, flavorful dishes.
Appetizers
Meatballs, mushroom crostini, grilled sausages
Meats
Roast lamb, steak, barbecue chicken
Cheeses
Aged cheddar, manchego, pecorino
Desserts
Dark chocolate with sea salt, cherry compote, spiced nuts
How to Serve It
Glassware
Large red wine glass to enhance aromatics and texture
Temperature
60–65°F (16–18°C)
Storage
Store on its side in a cool, dark place; decant if young and bold
Fun Fact
In Bordeaux, red blends are so ingrained that wines are rarely labeled by grape, only by region and château. The artistry is in the blend.
Recommended Producers
These houses exemplify the diversity and craftsmanship of Cru Beaujolais, highlighting the depth, structure, and elegance of Gamay from its finest villages.
Albert Bichot
A respected Burgundy house producing structured, terroir-driven Moulin-à-Vent that bridges finesse and power.
Domaine des Rosiers
A dedicated Cru Beaujolais producer known for age-worthy Moulin-à-Vent with concentration and typicity.
Domaine Mee Godard
A rising star in Morgon crafting bold, complex wines from Côte du Py with intensity and cellar potential.
Georges Duboeuf
A legendary ambassador for Beaujolais, offering accessible yet expressive Cru wines that showcase the region’s character.
Recommended Pours
Albert Bichot Des Rochegres Moulin A Vent 2021 — A refined and structured Cru Beaujolais with dark cherry, floral notes, and firm minerality.
Domaine Des Rosiers - Moulin A Vent 2020 — A powerful and age-worthy Gamay showing ripe black fruit, spice, and a savory, earthy core.
Domaine Mee Godard - Morgon "Cote Du Py" 2022 — A bold and expressive Morgon with depth, tension, and layers of red fruit, graphite, and spice.
Georges Dubouef - Morgan Cote De Puy 2019 — A classic Morgon from a trusted house, offering juicy blackberry, violet, and a smooth, polished finish.