Valdiguié is a red grape variety primarily associated with the Languedoc region in southern France, though it is also cultivated in California, where it was once known as “Napa Gamay.” The grape produces medium-bodied wines characterized by vibrant, juicy flavors. On the nose, Valdiguié displays vivid aromas of ripe red and black berries—think black cherry, raspberry, and blueberry—often laced with subtle floral notes and hints of spice. On the palate, it is typically fresh and approachable, offering lively acidity, soft tannins, and a pronounced fruit-forward profile, occasionally accompanied by a faint herbal or peppery undertone.
Valdiguié is most frequently found in single-varietal bottlings or blends from the Languedoc, and increasingly in modern Californian expressions, where winemakers employ both traditional and carbonic maceration techniques to accentuate its bright fruit character. These wines are usually enjoyed in their youth for maximum freshness.
Valdiguié pairs exceptionally well with roasted poultry, charcuterie, grilled salmon, and Mediterranean cuisine. Its bright acidity and supple texture also make it a versatile companion to a variety of cheeses and vegetable-based dishes, making it an excellent choice for convivial, food-centered gatherings.