Gamay vs Garanoir

Gamay is more acidic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Gamay

Red · France, Italy

light, juicy, banana and cherry

Garanoir

Red · Switzerland

soft, fruity, early Swiss red

Bone dry
Sweetness: Bone dry; Light
Body: Light; Low
Tannin: Low; High
Acidity: Medium; 12 to 13.5%
Alcohol: 12 to 13.5%; 12 to 15 °C
Serve at: 13 to 15 °C; Beaujolais, Loire Valley, Niagara Peninsula, Willamette Valley
Regions: none listed

Only Gamay

Salmon and oily fish

Both pair with

Charcuterie
Chicken
Soft and mild cheese

Only Garanoir

Pork

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Gamay and Garanoir pages.