Gamay, the grape that makes Beaujolais, also produces the most versatile of food wines. At room temperature, serve it with meat. Chilled, it can work well with salmon. It’s medium-bodied and dry, with crisp acidity and a gentle tannic line giving it good structure.
Food match: charcuterie, roast chicken
13th Street Gamay Noir, 2011, Ontario, $19.95. Vintages #177824
Post City Magazines’ wine columnist, Tony Aspler, has written 14 books on wine and food. Tony also created the Ontario Wine Awards and has been inducted into the New York Media Wine Writers’ Hall of Fame. He can be heard on 680News.
