Gamay vs Poulsard

Gamay and Poulsard rate the same on all four of our scales.

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

Poulsard

Red · France

pale, delicate, red berry, ethereal

Bone dry
Sweetness: Bone dry; Light
Body: Light; Low
Tannin: Low; High
Acidity: High; 12 to 13.5%
Alcohol: 11.5 to 13%; 12 to 15 °C
Serve at: 12 to 14 °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 Poulsard

Mushrooms and truffle

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 Poulsard pages.