Gamay vs Négrette

Négrette is fuller and more tannic.

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

Négrette

Red · France

violet, soft, dark fruit, the Fronton grape

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Low
Tannin: Medium; High
Acidity: Medium; 12 to 13.5%
Alcohol: 12 to 13.5%; 12 to 15 °C
Serve at: 14 to 16 °C; Beaujolais, Loire Valley, Niagara Peninsula, Willamette Valley
Regions: South West France

Only Gamay

Chicken
Salmon and oily fish
Soft and mild cheese

Both pair with

Charcuterie

Only Négrette

Sausages
Stews and braises
Pizza

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 Négrette pages.