Understanding Burgundy
Burgundy is built around place. Regional wines, often labelled Bourgogne, can draw from broader areas and are usually the most open way into the region. Village wines narrow the origin to a named commune such as Chablis, Saint-Aubin or Gevrey-Chambertin. Premier Cru and Grand Cru wines come from specific vineyards with long-established reputations. The hierarchy matters, but it is not the whole story: producer, farming, cellar work and vintage can be just as important when choosing a bottle.
Red and white Burgundy
Red Burgundy is usually Pinot Noir, ranging from pale, fragrant and fine-boned to deeper, more savoury and age-worthy. White Burgundy is mostly Chardonnay, from the steelier feel of Chablis to richer Côte de Beaune and Mâconnais styles. Aligoté also has a useful place in the region, especially when handled by good growers: bright, saline and often excellent value.
Choosing Burgundy
A good Burgundy choice starts with how you want the wine to feel. For freshness and value, look at regional bottles, Aligoté, Chablis and the Mâconnais. For more depth, village and single-site wines bring extra detail and structure. Price can reflect rarity as much as quality, so producer style, vintage and drinking window are worth weighing alongside appellation.
