Burgundy wine FAQs

Burgundy is one of the most exciting wine regions in the world. Situated in the east-central part of France, Burgundy is divided into five distinct winegrowing areas: Chablis, Côte d’Or, Côte Chalonnaise, the Mâconnais and Beaujolais. The most famous of these areas is undoubtedly the Côte d’Or, a 40-mile-long strip of land that runs from southwest of Dijon to the village of Santenay. It is divided into two sub-regions: Côte de Nuits and Côte de Beaune.

Red and white wines have been made in Burgundy for centuries. Yet this is not a wine culture solely defined by a reverence for tradition; innovation and new ideas thrive in Burgundy. Its wine villages are vibrant with an emerging generation of winegrowers, infinitely curious about the wines of the world and willing to learn from others. Above all, Burgundy is a region in perpetual motion, producing some of the finest wines available today.

However, Burgundy is undeniably a complicated subject, with over 100 appellations (geographically delimited vineyard zones), different wine styles and hundreds of wine estates. The solution is to empower yourself with some useful facts about the Burgundy region.

Is Burgundy wine sweet?

Almost every wine made in Burgundy is dry. There is no long-standing tradition of making dessert wines in Burgundy, unlike the Sauternes appellation of Bordeaux.

How should Burgundy wine be served?

There are those who argue that wine should be free of pretension and that ‘rules’ have no place in its enjoyment. However, some sensible suggestions can really enhance your experience.

Temperature is a key factor when serving both red and white Burgundy. The best Chardonnay wines are rich and structured; serving at too low a temperature subdues the flavours and aromas. We’d suggest serving white Burgundy at about nine to 11 degrees centigrade.

Red Burgundy comes into its own at about 16 degrees centigrade. Mature wines will be ruined if they are too cold, as will white wines. Yet a slightly chilled red Beaujolais or young Pinot Noir wine from the Côte Chalonnaise can be very pleasant, especially in the summer. Serving certain red wines cool (rather than cold) makes them more refreshing to drink. Taking into consideration the age and provenance of the bottle, 12-14 degrees centigrade is the optimum temperature.

Burgundians frown upon decanting their wines, insisting it is a redundant process. However, many critics argue that decanting red and white Burgundy enhances their enjoyment of the wine, helping to release the aromas. It is a matter of personal taste.

How long has Burgundy been making wines?

It is impossible to say who produced the first wine in the Burgundy region. However, we know that after the Romans invaded France in the last century BC, viticulture became entrenched throughout the nation. In the Middle Ages, several religious orders became heavily involved in the cultivation of vines in the Côte d’Or.

Eventually, the monks became the sole caretakers of the vineyards, delineating them and setting the groundwork for Burgundy’s now famous land hierarchy. Their influence declined as the Dukes of Burgundy assumed power in the 11th century, while the French Revolution ended their involvement altogether. The land was seized and given to private land owners.

Today’s growers are the descendants of those involved in the great upheavals of the 18th century, or fortunate individuals who married into winemaking families. Occasionally, land will come up for sale, but with prices across the Cote d’Or (particularly Grand Cru vineyards) exorbitantly high, only the wealthiest buyers can apply.

When are Burgundy wines ready to drink?

Many growers will assign an ‘ideal drinking window’ to their creations, depending on the grape variety, terroir and vintage. The truth is that it’s almost impossible to say exactly when a wine will reach its peak drinking age. However, one can make an educated prediction, based on the level of grape tannin (Pinot Noir has moderate levels of tannin when compared to grapes like Cabernet Sauvignon) and style of the vintage. Tannin is a vital preservative, allowing certain wines to age for decades. Some fine wines are adolescent longer than expected, while others age quickly due to the storage conditions (aggressive changes in temperature and heightened levels of humidity, for example, can increase the rate of oxidation in wine bottles).

In general, Premier/Grand Cru red and white Burgundies will develop and improve in bottle for up to a decade—sometimes longer—after their release. White wines are typically approachable from the outset; styles like Meursault owe their structure to acidity, not tannin. The same early drinking rule applies to lighter red wine styles, like Beaujolais. But there is never any rush to open your best wines from good vintages, regardless of the colour.

As a rough guide, you can age village wines (red and white) for at least two to five years. Premier Cru red Burgundy can benefit from at least seven to 12 years bottle age, and Chardonnay wines six to eight years. The leading red Grand Crus like La Tache have been known to reach their peak after 20-plus years in bottle.

Ultimately, the choice is yours. If you’re an impatient wine lover, then a five-year-old Grand Cru from Gevrey-Chambertin will undoubtedly give much pleasure. Yet it may lack the depth of an older example. Of course, personal taste is always paramount in wine enjoyment and some may prefer the exuberance of young wines. In addition, you must make allowances for the vintage conditions. A Grand Cru wine from a lighter year like 2013 will reach its peak maturity much faster than a bottle made during a rich and tannic vintage like 2015.

How to decipher a Burgundy wine label?

At first glance, Burgundy wine bottles are quite cryptic; the grape variety is rarely referenced on the label. Instead, they rely on the assumption that consumers readily associate Chablis with Chardonnay, Beaujolais with Gamay, and so on.

However, the label will always tell you the following: where the wine comes from; the vintage; ranking of the vineyard; and who made the wine. Typically, the geographical designation will appear before the grower name. If the wine is a Premier Cru, then the name of the vineyard will appear underneath. It is often written as ‘1er cru’ followed by the nomenclature. Grand Cru vineyards are awarded appellations in their own right, so the name of the commune is not mentioned. The label will also display the vintage year and often the amount of alcohol.

Can you buy Burgundy wine on a budget?

Collectors will pay almost any price for the most famous Grand Crus of Burgundy. Indeed, the cult surrounding wines like La Tache and Chambertin is unparalleled, so much so that auction records are broken on a weekly basis. As a result, Burgundy has developed a global reputation for being prohibitively expensive.

However, while no one would call Burgundy cheap (the wine cannot cost £5 for all sorts of reasons, not least because land and labour costs are high) there are bargains to be found. It is very easy to enjoy Burgundy wines on a budget, if you avoid the most famous names and appellations. There are riches to be found in the lesser-known wine regions; growers are producing excellent white wines in Montagny, Saint-Aubin, and Macon, while Beaujolais remains the undisputed capital of affordable red Burgundy. Moreover, village Chablis from a respected producer offers exceptional value and is rarely disappointing.

In addition, you may want to seek-out wines made from the less exalted years. Good growers will make attractive wines even if the conditions were difficult, but the price will often be ‘discounted’ when compared to the hyped vintages.

Can you use Burgundy wine in cooking?

It is said that if Paris is France’s head, then Burgundy is the stomach. The region has a proud and rich tradition of fine gastronomy, renowned for its produce, cheeses and the famous Bresse chicken. Unsurprisingly, red wine is a vital component in many local dishes, including the iconic boeuf bourguignon and coq au vin. Pinot Noir is ideally suited to braising meat, due to its moderate levels of tannin and alcohol. Of course, it would be inadvisable to use your finest bottles in a casserole—generic Bourgogne Rouge fits the bill.

What makes Burgundy wine special?

There are few places in the world where grape variety and terroir (the unique characteristics of a vineyard site) have such a potent and special relationship. Simply put, the soils and generally moderate climate of Burgundy complement Pinot Noir and Chardonnay in a way that has no direct comparison. Dotted around the world are a few places where these two varieties can thrive and produce good wine, including Oregon in the US and Margaret River in Western Australia. Yet every critic would agree that Burgundy Grand Crus, both red and white, have no equal. The question is, why?

The answer lies in a convergence of specific conditions unique to certain sites in Burgundy. There are places that offer what could objectively be described as a perfect terroir. The site will have good drainage, an ideal south-facing aspect (encouraging ripening), mineral-rich soils and the right elevation. The geology of Burgundy is complex, dating back to the Jurassic period, which has endowed the region with soils rich in fossils. No one has yet proved conclusively how certain minerals in the soil influence the final wine style, but your palate does not lie.

This is why Burgundy is so fascinating. If you taste several Burgundy wines, made in the same vintage and by the same grower, you will notice discernible variances in flavour, body and aroma. The vineyards may be just a few metres apart, but each climat will have a story to tell. Burgundy provides endless pleasure and intellectual excitement. What more could you ask of a wine region?