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The Gamay grape variety makes its best wines in the Beaujolais region of France.  Because its wines tend to be light, low in alcohol, high in acidity and very fruity, there is small margin for error before it becomes too thin, too light or too acidic.  The wines are generally meant to be consumed within two years of bottling.  Only the Crus of Beaujolais show much aging potential and none of them extend beyond 10 years.  Cherry flavors dominate the nose and taste of young Beaujolais.

A wine named Passe-Tout-Grains is produced in Burgundy and is a blend of Gamay and Pinot Noir.