Burgundy Wine

Burgundy, or Bourgogne in French, is one of the world’s most renowned wine regions. Nestled between Paris and Lyon in eastern France, this picturesque area has been cherished for centuries for its exceptional wines—many of which are the rarest and most expensive in the world.

But it is possible to find more budget-friendly wines from this region. Burgundy’s “village” wines share many similarities with their more expensive counterparts, making the region more accessible to a wider range of wine lovers.

The cool continental weather and the mix of limestone and clay in the soil in Burgundy are perfect for growing Chardonnay and Pinot Noir grapes, the region’s premium white and red varieties.

Burgundy’s winemaking history dates back over 2,000 years. The Romans first cultivated vineyards in the region around the 1st Century A.D. However, it was during the Middle Ages that Burgundy’s wine industry began to develop. Monks of the Cistercians and Cluniacs orders meticulously classified vineyards based on the quality of the wines they produced, laying the groundwork for today’s system of terroir and climates (specific parcels of land with unique soil and climate conditions).

Despite challenges such as the Phylloxera crisis in the late 19th century and the Second World War, Burgundy has managed to maintain its reputation as a premium red and white wine producer.

Burgundy has four key winemaking subregions:

• Chablis is the most northern part of Burgundy. It’s famous for its Chardonnay wines that have a distinctive, crisp minerality—a result of the cool weather and limestone-rich soil.
• The Côte d’Or is split into two areas. The northern part, the Côte de Nuits, is famous for some of the best and most expensive red wines made from Pinot Noir grapes. This region houses many top-tier vineyards, including the fabled Romanée-Conti and La Tâche. The southern area of the Côte de Beaune is known for its red and white wines, although its Chardonnay wines are excellent. It’s also home to the famous Montrachet vineyard and highly regarded villages like Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard and Volnay.
• The Côte Chalonnaise makes more affordable, but still high quality, red and white wines. Some well-known wine appellations here include Mercurey, Givry and Rully.
• The Mâconnais is the most southern part of Burgundy. It’s famous for its fruity Chardonnay white wines, with Pouilly-Fuissé being one of its best-known appellations and wines.

In Burgundy, two grape varieties reign supreme:

• Chardonnay, which makes the majority of white Burgundy wine (Bourgogne Blanc).
• Pinot Noir, which is used to make red Burgundy (Bourgogne Rouge).

These grapes are native to Burgundy, and the region allows for the truest expression of their elegant natures. The warm summers, cool winters, and limestone- and clay-rich soils create the perfect conditions for these grapes to shine.

You’ll mostly find Chardonnay in Chablis, the Côte de Beaune, the Côte Chalonnaise and the Mâconnais, while Pinot Noir is the main grape in the Côte de Nuits and some parts of the Côte Chalonnaise.

Other grape varieties, including Pinot Blanc, Pinot Gris, Aligoté and Gamay are also grown in Burgundy but are less common.

Burgundy has a detailed system that grades its appellations according to quality. The four main quality levels are:

Regional—The lowest classification, these wines can be made from grapes grown anywhere in Burgundy.

Village—These wines are good quality and are named after the specific village where the grapes are grown, but they’re not as exclusive as Premier Cru and Grand Cru.

Premier Cru—Vineyards with this classification make high-quality wines that are respected, but they are not as prestigious as Grand Cru.

Grand Cru—The highest quality level. Wines from these vineyards are incredibly complex and can be stored for many years. Only about 2% of Burgundy’s vineyards are designated as Grand Cru.

Burgundy wines, especially Grand Cru whites  and reds, are often made in small amounts, making them rare and often expensive. The careful winemaking methods and the wines’ ability to showcase the unique traits of the area they come from add to their premium quality.

Made from Pinot Noir, red Burgundy wines are typically medium-bodied and light in color with medium-to-high acidity and low tannin levels. Expect flavors of red fruits like strawberries, cherries and raspberries and sometimes earthy, savory hints of mushrooms and dried herbs. Top-tier red Burgundy wines have excellent aging potential. Over time, these wines can develop secondary hints of leather, game meats and truffle.

White Burgundy wines can range from crisp, mineral-driven and citrusy to rich, creamy and buttery. Typical flavors include green apple, lemon, pear, white peach, honey and almond. If aged in oak barrels, you may be able to detect delicious hints of vanilla, toast and baking spices. These wines have a refreshing acidity that balances their richness, making them food-friendly wines.

With their layered red flavors and hints of earthiness, red Burgundy wines pair deliciously with rich and hearty meals. Think beef Bourguignon, Coq au Vin, roast duck or a creamy mushroom risotto. You can also match a younger, lighter style of red Burgundy with fatty fish like salmon or tuna.

White Burgundy pairs well with fish, chicken, pork or any white meat cooked in butter or cream sauce. Shellfish like lobster, scallops, shrimp and oysters are excellent options, especially with oaky or buttery white Burgundy wines.

Red Burgundy wine should be served slightly below room temperature—between 55-60°F, whereas white Burgundy should ideally be chilled to 50-55°F.

A young red Burgundy is best decanted for 20 minutes to an hour before serving to allow its flavors and aromas to develop fully. Older reds should be decanted only for a short time, as these wines can be quite delicate.

There’s no need to decant a white Burgundy (although it certainly won’t hurt for very young wines), so just pull the cork, pour and enjoy!

Use a classic Burgundy wine glass for red and white wines—the glass’s wider bowl and thinner rim help focus the aromas on your nose when you take a sip.