Send us Fan Mail Get your clipboard, lab coat and pen at the ready as Meg and Mel NERD OUT on this episode about Gamay. We go deep on Gamay and Beaujolais, from Nouveau history to why carbonic maceration can taste like lollies even when the wine is dry. Along the way we test a budget French bottle against a pricier Cru and an Australian Gamay, then share practical hacks for dissolved CO2 and reduction. Wine 1: Mommessin, Les Papillons Gamay, https://www.danmurphys.com.au/product/D...