Wine of the Week: Fjord Vineyards 2025 Hudson River Region White Gamay Noir

 There's something special about ending the day on my front porch with a glass of wine in hand. This summer, my porch has become my favorite tasting room. It's the perfect spot for people-watching, enjoying the evening breeze, and admiring my hydrangea bush as it slowly begins to wind down for the season.

This week's wine fit that moment perfectly.

The 2025 White Gamay Noir from Fjord Vineyards is one of those wines that makes you stop and think, "Wait...this is made from the Gamay Noir grape?"

Most people associate Gamay Noir with the light, fruity red wines of Beaujolais. It's known for bright red berry flavors, lively acidity, and easy drinkability. But here, winemaker Matt Spaccarelli takes the grape in a completely different direction.

Instead of allowing the juice to spend time on the skins—as is done for red wine—the grapes were whole-cluster pressed directly into stainless steel tanks. Because the juice never had contact with the skins or seeds, it extracted virtually no color or tannins. After aging for one month in stainless steel, the wine was filtered and bottled, resulting in a beautifully fresh and expressive white wine made entirely from a red grape.

It's a reminder that winemaking is just as much about technique as it is about the grape itself.

In the Glass

On the palate I found:

• Crisp pear
• Bright lemon zest
• A delicate floral note
• Distinct slate minerality
• Refreshing acidity that keeps you reaching for another sip

The stainless steel fermentation preserves the purity of the fruit while allowing the mineral character to shine through. It's clean, energetic, and incredibly refreshing.

Food Pairings

Its bright acidity and mineral backbone make it a versatile food wine. I'd pair it with:

• Grilled shrimp or scallops
• Goat cheese
• Summer salads with citrus vinaigrette
• Lemon herb chicken
• Simply grilled vegetables

Or do what I did—pour a glass, head to the porch, and enjoy it without any food at all.

About Fjord Vineyards

While their tasting room is temporarily closed as construction continues on a beautiful new facility, you don't have to wait to enjoy their wines. This White Gamay Noir is available for purchase directly through the winery's website.

I can't wait to visit once the new tasting room opens, but until then, this bottle brought a little piece of Fjord to my front porch.

Whitecliff's 2012 Gamay Noir

I had to get this out while you are still shopping for your Thanksgiving wine.  If you are looking for a red on the table, this is one I would suggest and it retails for $20.95

I have to admit, I am not a big fan of Gamay, but this one is crafted well, nicely oaked and balanced with some acidity

Some strawberry and cherry notes on the nose combined with some earth and oak.  On the palate I found bright cherry and raspberry vanillin with a hint of oak.

If you are looking for a light red for Thanksgiving, pick up this Gamay.

Gamay for Summer Sipping

Gamay isn't a wine you hear mentioned very often.  Usually associated with Thanksgiving it is the grape is pressed for Beaujolais.Beaujolais Nouveau is the first release of the harvest usually the Thursday before Thanksgiving.  It is a lighter bodied wine that does go well with Turkey.

However, Gamay should be consumed all year long.  Slightly chilled, it's especially nice in the summer.

The Hudson Valley and Finger Lakes regions of New York grow a bit of Gamay Noir and I had the pleasure of tasting Whitecliff Vineyard's 2010 Gamay.

I must say the color of the wine was beautiful, very raspberry.  The wine was on the acidic side but nicely oaked which calmed down a bit of the acidity.  Earth and bright cherry on the nose leading to bright cherry and raspberry on the palate with a hint of vanillin.

Try this wine at your BBQ slightly chilled.  You might be pleasantly surprised how well it pairs.

A Hudson Valley Thanksgiving

I've lived in the Hudson Valley all my life and as time goes on I realize how important traditions play in everything we do. As old traditions leave and new traditions are born we are grateful to the special friends and family we surround ourselves with during the holidays.

In Hudson Valley Tradition here is keeping it local.

Quattro's Poultry & Game farm is the happening place to order your bird.  Not just your bird, you can pick up your farm fresh eggs to use in that pie, cake or cookies you will be baking.

Your cheese spread can come from the abundance of cheese producers in the Hudson Valley

• Acorn Hill Farmstead Cheese, Pine Bush, NY
• Coach Farm, Pine Plains, NY
• Lynnhaven Nubians, Pine Bush, NY
• Old Chatham Sheepherding Company, Old Chatham, NY
• Rainbeau Ridge, Bedford Hill, NY
• Sprout Creek, Poughkeepsie, NY

Now to my favorite part - the wine!  What Hudson Valley wines will you put on your table to pair with the turkey?  Here are a few of my suggestions.

Gamay Noir - Whitecliff Vineyards and Winery is the only Hudson Valley producer of Gamay.  It's a light red and slightly chilled will go great with the bird.

Baco Noir - This will go great with the sausage stuffing!  Benmarl Winery and Hudson Chatham Winery produce Baco

Tocai Friulano - Millbrook Vineyards & Winery is the producer of this nice crisp wine. They have a version that was aged in neutral oak which depending on your palate will work well the turkey.

Seyval Blanc - Hudson Valley produces some great Seyval Blanc.  You can find it in many of the tasting rooms or it's used in a white blend.  What comes to mind is Clinton Vineyards Seyval; Whitecliff's Awosting White; Benmarl Winery's Seyval Blanc; Glorie Farm Winery, Seyval Blanc; Hudson-Chatham, Seyval Blanc

Traminette - on of my favorites!  If you like Gewurztraminer you will like Traminette with your bird. Whitecliff, Palaia, Benmarl Winery all produce the Gewurztraminer hybrid.

From my family to yours have a wonderful and safe Thanksgiving Holiday!

Picking a summer wine

My favorite summer white is a Sauvignon Blanc from New Zealand. Lately I've been trying some Chilean and South African Sauvignon Blancs that are very good. Or stainless steel fermented Chardonnays. They are usually much lighter than the buttery, oaky Chardonnays.

For reds...try a Gamay Noir slightly chilled. Yup, I never thought I would chill a red wine, but this one needs it. It's light and refreshing. ( Served warm is like drinking a luke warm glass of milk...yuck! ) The Gamay will also pair nicely with Salmon.