Gamay Gruner Veltliner United States New York Oregon

The French wines of Beaujolais are widely regarded as some of the finest table wines in the world. This is due in part to the qualities of the Gamay grape, from which they are made. Gamay produces beautifully, juicy, rounded and gulpable red wines, usually drank young and full of their natural fruit character. However, it would be a mistake to say that Gamay is limited to easy-drinking, soft wines - it’s a highly flexible and versatile grape, capable of producing aged wines of serious complexity and structure, full of expression and fascinating characteristics.


The majority of Gamay wines from France are labeled under Beaujolais Villages or Beaujolais, and these are the standard table wines we’re used to seeing in French restaurants, at bistros, and at our local wine store. Usually great value for money, these are the light, slightly acidic examples of what the grape can do. Far more interesting are those Gamay wines from the 10 cru villages, just north of Beaujolais, where generations of expertise and a unique soil type made up of granitic schist result in far more unique, complicated wines. The best examples of Gamay feature intense aromatics, all black fruit and forest fare, and are worth cellaring for a few years.

Gruner Veltliner is a pale skinned white wine grape varietal most closely associated with central European countries such as Austria, the Czech Republic and Slovakia. In recent years, it has spread somewhat to several New World countries, where it is becoming gradually more popular and regularly seen in wine stores. One of the main attractions of this grape varietal for winemakers is the fact that it is highly versatile, and can be used for the production of several different wine styles, including young, dry white wines, excellent sparkling wines, and it is also a grape varietal which is well suited for aging Gruner Veltliner has the ability to express much of its terroir, and the best examples are generally those which are full of delightfully mineral-rich flavors alongside the more usual notes of citrus fruits and peach.

Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.

New York state has a wine history which stretches back to the mid-17th century, when Dutch settlers first began cultivating grape vines in the Hudson Valley. Since then, the wine industry of New York has grown from strength to strength, mixing the old with the new as wineries continue to experiment with modern techniques alongside their traditional heritage. Indeed, certain wineries in New York state hold a claim to being amongst the oldest and most well established in the New World, with at least one dating back over three hundred and fifty years. New York state is responsible for a relatively small range of grape varietals, due to its cooler, damper climate, but many varietals such as Riesling and Seyval Blanc thrive in such conditions and produce wines a of singular quality.

The beautiful state of Oregon has, over the past few decades, become increasingly well known and respected for its wine industry, with several small but significant wineries within the state receiving world wide attention for the quality of their produce. Whilst the first vineyards within Oregon were planted in the 1840s, the state's wine industry didn't really take off until the 1960s, when several wine producers from California discovered that the cooler regions of the state were ideal for cultivating various fine grape varietals. Today, Oregon has over four hundred and fifty wineries in operation, the vast majority of which are used for the production of wines made from Pinot Gris and Pinot Noir varietal grapes, both of which thrive in the valleys and mountainsides which characterise the landscape of the state.