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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).
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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).
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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).
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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.
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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.
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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.
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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).
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