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Burgundy

Burgundy is comparable with Bordeaux only in as much as its wines can also reach dizzy heights of excellence. Most of the reds are produced from the delicate but richly complex Pinot Noir grape, a devil to grow but often highly rewarding. At their simple best they are attractive and light with pure, cherry-like flavours. Richer pickings can be silky-rich with savoury and earthy notes, sometimes mushroom and even animal (a wonder with truffles). Names such as Richebourg, Romanee-Conti and La Tache are legendary.   Simple Bourgogne Rouge or Rully famously matches Coq au Vin but also game casseroles. They are also a wonderful accompaniment to the Sunday Roast, chicken or beef, with a flavoursome, meaty gravy. Richer more expensive reds (especially mature reds) are ideal with simply roasted duck, rabbit or pheasant, or leg of beef.   The whites are produced from the much more accommodating Chardonnay grape which ranges in style from flinty and mineral (eg. Chablis) to rich and buttery (eg. Meursault). What nearly all of them have in common is their affinity to the local cuisine and to food generally.  Young Chablis is a perfect match for oysters, while more mature and better whites suit a tasty fish (eg. Chablis Premier Cru and Chassagne-Montrachet with turbot, sole or monkfish) . The crisper styles are generally matched with the region`s  creamy dishes as well (try Beaune with fish pie), and their fish stew or Bouillabaisse may be enjoyed with either red or white. The bigger whites – indeed, the Great Whites – should be reserved for the richest and best fish, alternatively with lobster or scallops. Incidentally, just as red Burgundy may be chosen with fish (especially when a red wine sauce is used), so may the whites be wholly enjoyed with meats. The region`s classic is Meursault with chicken and truffles (or ceps), but also roast veal, duck and goose.

White

Red

Rose

    Sparkling

    Sweet