Certified Sommelier Practice Exam

Which of the following flavors is commonly associated with Gamay from Beaujolais?

1. Bubblegum

2. Coconut

3. Black Pepper

4. Chocolate

The correct answer is: Bubblegum

The flavor commonly associated with Gamay from Beaujolais is indeed bubblegum. This particular flavor profile arises primarily from the wine's high acidity and fruity characteristics, along with the use of carbonic maceration during fermentation. This winemaking technique enhances the fruitiness and can introduce sweet, chewy flavors reminiscent of bubblegum, particularly in young wines from the region. In contrast, flavors like coconut, black pepper, and chocolate are typically indicative of other grape varieties or wine regions. Coconut flavors often come from oak aging, particularly with varietals like Chardonnay or other white wines. Black pepper is often a characteristic of Syrah or Grenache, especially from regions like the Rhône Valley. Chocolate flavors are generally attributed to wines made from Cabernet Sauvignon or Merlot, particularly when they undergo extensive aging, where the interaction with oak can lead to such flavor development. Thus, bubblegum stands out as a distinctive and recognizable flavor distinctively tied to Gamay from Beaujolais.