Burgundy Wines

Burgundy Wines: The Essentials

Burgundy extends from Chablis in the Yonne to the Mâconnais, passing through the Côte de Nuits, the Côte de Beaune, and the Côte Chalonnaise. Its wines are classified into four levels: regional appellations (Burgundy), villages (Meursault, Pommard…), premier crus, and grands crus, each plot, or “climat,” having its own identity.

See also: Chablis · Meursault · Pommard · Volnay · Gevrey-Chambertin · Chassagne-Montrachet · Beaune

What grape varieties are grown in Burgundy?

Pinot Noir for reds and Chardonnay for whites make up the vast majority of the vineyards. Aligoté (Burgundy Aligoté, Bouzeron) and Gamay are also grown, particularly in the Coteaux Bourguignons.

What is the difference between Premier Cru and Grand Cru?

These are two levels of plot classification. A Premier Cru bears the name of the commune followed by that of the climat (for example, Volnay 1er Cru Clos du Verseuil); a Grand Cru bears only the name of its climat (Corton, Montrachet…), representing the pinnacle of the Burgundy hierarchy.

What dishes should Burgundy wine be served with?

A Pinot Noir red pairs well with poultry, veal, Boeuf Bourguignon, game birds, and soft cheeses; a Chardonnay white pairs well with fish in sauce, shellfish, cream-based poultry dishes, and goat’s cheese or Comté.