Burgundy

Burgundy (Bourgogne) is a holy grail for wine connoisseurs: a region impossible to master, impenetrable to the casual observer, and endlessly fascinating. A simple premise—red Burgundy is generally Pinot Noir and white Burgundy is generally Chardonnay—belies a maze of appellations, fractured vineyards, scores of producers, and erratic vintage swings. Just getting the right information can be a chore: the vignerons (winegrowers) of Burgundy are an insular lot, often reluctant to impart their wisdom and experience to outsiders, and even they are rarely experts beyond the walls of their own domaines or confines of their own communes. A vigneron in Meursault is unlikely to know much about the vineyards of Morey-Saint-Denis, and vice versa. New students of Burgundy should keep in mind that understanding this region is a lifelong pursuit. For seasoned Burgundy drinkers, the following guide provides a thorough look at the evolution of winemaking and viticulture in the region, concluding with detailed notes on each commune and appellation.    

Note that, unless specifically stated, production and planting statistics throughout this guide do not include the sector of Beaujolais in the Rhône department. Burgundy statistics are courtesy