The Gamay grape variety solely responsible for Beaujolais. Gamay tends to be paler and bluer than most other reds with relatively high acidity and a simple but vivacious aroma of freshly picked red fruits often overlaid by the less subtle smells associated with rapid, anaerated fermentation such as bananas, boiled sweets, and acetone. Gamays charm lies in its refreshing lightness and low potential alcohol. Gamay is widely planted in the Loire Valley where this wine comes from.