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BURGUNDY WINE TIPS

General Information

When selecting Burgundy wines, the producer is generally a better indication of quality in Burgundy than a wine's appellation alone. Since most producers offer a varied portfolio, from generic Bourgogne wine to Grand Crus, it is a good idea to try the entry level bottlings first in order to get a sense of a particular winemaker's style and dedication to quality.

Both in red and white, a wine's aging potential is defined by the character of the vintage, as well as the level of the vineyard's classification. Grand and Premier Crus generally require a few years in bottle before being approachable, while regional appellations are generally at their best within the first 5 years. For Burgundy red wines, the most age-worthy recent vintages are 2005, 2002, 1999, 1996, 1995 and 1990.

While Burgundy's appellation system can at times be a little confusing, the grape varieties used to make the wines are always Chardonnay for whites, and Pinot Noir for the reds. There are of course a couple exceptions, such as the Sauvignon Blanc made in St-Bris near Chablis, or the white Aligoté, which makes a fairly neutral yet fresh wine, and is the original white used in the Kir cocktail (combined with crème de cassis). For the reds, the Bourgogne Passe-Tout-Grains is a blend of Pinot Noir and Gamay, though the latter is limited to no more than two thirds.

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Chablis White Wines

Pale straw in color with hints of green, turning light gold with age; bone-dry and medium-bodied, with lively acidity, the whites of Chablis are generally not oaked below the Grand Cru level, and have a sharp acidity and stony minerality.

Tips: It has a place as both an elegant aperitif and the ideal accompaniment to seafood and fish dishes.
Serve chilled (10-12 degrees C).

 White Burgundy Chablis wines

Cote de Beaune White Wines

The Chardonnays from the Cote de Beaune village appellations generally mature in oak barrels, in particular Meursault, Chassagne- and Puligny-Montrachet. The proportion of new barrels, which give the wines a toasty, buttery character, usually increases with the wines' classification, with 1er and Grand Cru wines often aging in 100% new oak. In good vintages, these wines are very age-worthy.

Tips: The wines accompany lobster or cream dishes perfectly and can be served with all kind of cheeses.
Serve chilled (8-10 degrees C).

 Chardonnay wine, Burgundy white wine

Macon and Cote Chalonnaise White

These white wines tend to be fresh and fruity, with little oak influence. Though they are less ambitious than the other Burgundy whites, they usually represent excellent value.

Tips: The wines are best enjoyed with simple fish or salad dishes.
Serve chilled (10-12 degrees C).

 Kir cocktail, made from Creme de Cassis and white Aligote wine

Cote de Nuits Red

Generally speaking, the vineyards from Nuits-Saint-Georges up to Gevrey-Chambertin produce the most structured and powerful reds in Burgundy, with some exceptions such as Musigny, which is renown for its finesse.

Tips: These wines go best with game dishes or beef, preferrably roasts or stews.
Serve at 15-17 degrees C.

 Pinot Noir wine, Burgundy Cote de Nuits red wines

Cote de Beaune Red

Aside from Pommard, which yields some rather muscular reds, the reds from the villages south of Nuits-Saint-Georges tend to be lighter than their northern counterparts, with a bright berry fruit profile and softer tannins.

Tips: These reds are more adapted to poultry, in particular the classic Pinot Noir and duck pairing.
Serve at 13-14 degrees C.

 Pinot Noir wine, Cote de Beaune red wines

Cote Chalonnaise Red

While the region is primarily known for its whites, the villages of Givry and Mercurey also produce some serious reds, which can offer more value than the more prestigious villages of the Cote d'Or.
Well-known for its exceptional aromatic character, the wines have a rich bouquet of roses, lychee and spices, with a powerful and rounded structure. They can benefit from some bottle-ageing despite a relatively low acidity.

Tips: The wines are well adapted to grilled chicken or beef like the fondue bourguignonne.
Serve at 13-14 degrees C.

 Pinot Noir wine, Cote Chalonnaise red wines

Beaujolais

Rich and flavorful, the wines are nicely structured with a certain roundness. They show a smoky and honey-like character, often retaining some residual sugar.

Tips: Delicate crus are well adapted to poultry or grilled fish. Well-structured crus go with a beef or a game dish.
The younger and fruitier a Beaujolais is, the cooler it should be served (13 degrees C).

 Gamay grape based Beaujolais wines
 
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