Gamay vs Žametovka

Gamay is fuller, Žametovka 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

Žametovka

Red

pale, sharp, the Cvicek grape

Bone dry
Sweetness: Bone dry; Light
Body: Very light; Low
Tannin: Low; High
Acidity: Very high; 12 to 13.5%
Alcohol: 9.5 to 11.5%; 12 to 15 °C
Serve at: 12 to 14 °C; Beaujolais, Loire Valley, Niagara Peninsula, Willamette Valley
Regions: none listed

Only Gamay

Chicken
Salmon and oily fish
Soft and mild cheese

Both pair with

Charcuterie

Only Žametovka

Sausages
Salads
Antipasti, tapas and mezze

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 Žametovka pages.