Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais. Its full name is Gamay Noir à Jus Blanc, and it probably originated as a mutation of Pinot Noir. It is a very old cultivar, being mentioned already in the 1400s. It has been cultivated because it makes for abundant production rather than due to the quality of the wine made from it.

Gamay-based wines are typically light bodied and fruity, often exhibiting tropical flavors and aromas - reminiscent of bananas, meant to be drunk young, although certain crus (Moulin A Vent for one) produce richer wines with slightly more body and aging potential.

Confusingly, the Gamay name has become attached to other varieties grown in California, which at one time were thought to be the true Gamay. The grape 'Napa Gamay' is now known to be Valdeguié, and the name Napa Gamay will no longer appear on labels after 2007. Gamay Beaujolais is considered to be an early ripening Californian clone of Pinot Noir. Despite similar names the grapes Gamay du Rhône and Gamay St-Laurent are not the Beaujolais grape either but rather the southwestern France grape Abouriou.

Beaujolais wines (made entirely from the Gamay grape) have an intense cranberry aroma, and thus are easy to identify in blind tasting.

Gamay Noir is a permitted synonym for Gamay in the U.S.[citation needed]

Gamay is commonly grown in the Niagara Peninsula in Canada, some producers being in the Short Hills Bench, Beamsville Bench and St. David's Bench to mention a few. One producer and even has a regional clone which they discovered, Gamay Droit, which is a recognized mutation. It is also grown successfully by a small number of wineries in Australia to make a range of wines including light bodied red wines suitable for early drinking.