Burgundy is a region of east central France famous for its wines, both red and white. Although good, economical Burgundies exist, the very best wines are scarce and expensive. The only grapes used in fine Burgundy are pinot noir and gamay (red), and chardonnay (white).
The northernmost section of Burgundy is Chablis. This area produces only white wines. They are crisp, acidic and dry. Chablis is fermented and aged in stainless steel tanks.
The Cote d'Or is the heart of Burgundy. It's divided into two sections, the Cote de Nuits and the Cote de Beaune. The finest red and white Burgundies, called premier cru and grand cru, are made here. They are often fermented and aged in oak barrels.
This area produces little-known, good value wines, both red and white. Mercurey and Rully are two important label names to know.
Maconnais primarily produces good, light white wines. The most famous name here is Pouilly-Fuisse.
Beaujolais is the southernmost part of Burgundy. Its fruity red wines are made from the gamay grape. Beaujolais Nouveau is released in the fall, immediately after harvest. Other Beaujolais styles are released the next spring.
- Windows on the World: The Complete Wine Course; Kevin Zraly; 2006
- Photo Credit Freedigitalphotos.net
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