Burgundy wine

The Burgundy wine region, also known as Bourgogne, is among the world’s most prestigious wine regions. Located in eastern France, between Paris and Lyon, this picturesque region has been loved for centuries, producing some of the world’s rarest and most expensive wines.

However, it is possible to find more affordable ‘village’ wines from Burgundy, which share many of the characteristics of their pricey counterparts, helping to make the region accessible to a broader audience of wine lovers. Burgundy’s cool continental climate and limestone and clay soils make it the perfect home to Chardonnay and Pinot Noir grapes, which dominate the region. Most Burgundy wines are made from these two grapes.

• Pinot Noir is used for red Burgundy wines (Bourgogne Rouge) – known for their elegance, complexity and ability to age gracefully.
• Chardonnay is used for white Burgundy wines (Bourgogne Blanc) – celebrated for their diversity of flavours, ranging from crisp and minerally to rich and buttery.

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.

When it comes to Burgundy wines, two grapes reign supreme:

• Chardonnay, which is used to make white Burgundy (Bourgogne Blanc).
• Pinot Noir, which is used to make red Burgundy (Bourgogne Rouge).

Not only is this French region the original home of these grapes, but it has an environment perfect for expressing their elegant character. The vineyards of this region are ideally suited, enjoying warm summers and cool winters, while the limestone and clay-rich soils give the wines a unique minerality and structure.

Chardonnay is mainly grown in Chablis, Côte de Beaune, Côte Chalonnaise and Mâconnais. Pinot Noir dominates in Côte de Nuits to the north and parts of Côte Chalonnaise in the centre.

There are several other grape varieties grown in Burgundy, including Gamay, Aligoté, Pinot Blanc and Pinot Gris. But these are produced in much smaller quantities, are harder to come by and tend to be enjoyed by locals.

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

Made from Pinot Noir, Red Burgundy wines are medium-bodied and light in colour with medium to high acidity and low tannins. Expect red fruit flavours such as strawberries, cherries and raspberries, and sometimes earthy, savoury notes of mushrooms and herbs.

Higher-end red Burgundies, especially those from Premier Cru and Grand Cru vineyards, can have impressive ageing potential, developing complex aromas such as leather, game and truffle over time.

White Burgundy can range from crisp, mineral-driven and citrusy to rich, creamy and buttery. Typical flavours include green apple, lemon, pear, peach, honey and almond. When aged in oak, white Burgundies can take on additional flavours of vanilla, toast and baking spices. These wines usually have a refreshing acidity that balances out their richness, making them versatile food wines.

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 tasty food and wine pairing ideas. 

Red Burgundy wines should be served slightly below room temperature, at around 13-16°C, whereas white Burgundys should be chilled to 10-13°C.

Younger, red Burgundy wines may benefit from a short decanting period to allow their aromas and flavours to develop. Older reds are often more delicate, so decant carefully.

Burgundy wines are best served in a type of wine glass known as a Burgundy glass. These have a broader bowl and narrower rims, which helps concentrate the aromas.

Learn more about wine serving temperatures.