Burgundy wine

Burgundy is divided into four distinct winemaking areas:

• Chablis – located in the northernmost part of Burgundy, Chablis is known for producing crisp, minerally white wines made from Chardonnay grapes. The cool climate and limestone-rich soils contribute to the distinctive character of Chablis wines.
• Côte d’Or – this area is divided into two sub-regions. Côte de Nuits, located in the northern part of Côte d'Or, is renowned for producing some of the finest and most expensive red wines from Pinot Noir grapes. It is home to many Grand Cru vineyards, including Romanée-Conti and La Tâche. In the southern part of Côte d’Or is Côte de Beaune, which is famous for both red and white wines, but particularly for its exceptional Chardonnay wines. The renowned Montrachet vineyards are located here.
• Côte Chalonnaise – produces both red and white wines, generally at more approachable price points. The region includes appellations such as Mercurey, Givry and Rully.
• Mâconnais – the southernmost area of Burgundy, Mâconnais is known for producing fruity white wines from Chardonnay grapes, with Pouilly-Fuissé one of its most famous appellations.

The Burgundy wine region has a detailed and rigorous classification system that divides its appellations (designated wine-growing areas) into four main levels of quality:

• Grand Cru – the highest quality vineyards, producing wines of great complexity with great ageing potential.
• Premier Cru – high-quality vineyards, producing wines that are less prestigious but still highly regarded.
• Village – wines from a specific village, with good quality but less prestige than Grand Cru and Premier Cru.
• Regional – wines made from grapes grown anywhere within the Burgundy region.

Burgundy wines, especially those from Grand Cru vineyards, are often produced in limited quantities, adding to their rarity and high prices. The meticulous winemaking techniques and the ability of the wines to reflect the specific characteristics of the area they are grown in add to their prestige.

Learn more about wine classifications around the world

Red Burgundy, known for its complex, earthy notes, pairs well with rich, hearty dishes – think coq au vin, roast duck or a creamy mushroom risotto. Fatty fish such as salmon or tuna can also be paired with lighter, more delicate red Burgundies. For a classic French duo, pair a red Burgundy with Beef Bourguignon.

With white Burgundy, fish, chicken, pork or anything cooked in butter or a cream sauce works beautifully. Shellfish such as lobster, scallops, shrimp and oysters work well too, especially with buttery and oaky white Burgundies.

Discover more food and wine pairing ideas.

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