Gamay

Gamay is the third most-planted grape in Switzerland, concentrated in Valais, Geneva, and Vaud. It produces lighter-bodied, fruit-forward red wines with bright cherry and raspberry notes — the Swiss answer to Beaujolais, though with its own alpine character.

In Valais, Gamay's most important role is as the blending partner in Dôle, the traditional Valais red blend of Pinot Noir and Gamay. A wine must contain at least 51% Pinot Noir to carry the Dôle designation; otherwise it is labelled Goron. Geneva has emerged as a strong terroir for single-varietal Gamay, with some producers achieving surprising depth and structure.

Gamay is best drunk young, within 2-3 years of vintage. It is the house red of Swiss mountain restaurants — straightforward, refreshing, and perfectly suited to lighter alpine cuisine.