Drinking and Pairing Red Burgundy with FoodBurgundy is a wine-producing region in central-eastern France with nearly all of its red wine being produced from Pinot Noir. The Burgundy region is composed of an intricate patchwork of vineyards, each with subtle differences. The sub-district of the Côte d'Or is the "Heart of Burgundy" with the greatest number of Premier Cru and Grand Cru vineyards. The villages of the Côte d'Or, such as Gevrey-Chambertin and Volnay, produce some of the most celebrated and desired red wines in the world. The Côte Chalonnaise, located south of the Côte d'Or, provides good value Red Burgundy, especially in the villages of Givry and Mercurey.
Red Burgundy is highly aromatic, high in acid, and has moderate levels of alcohol and low tannins, making it extremely versatile with food. The wines can be excellent with fish, fowl, white meats, starches, and vegetables. Avoid dishes with spicy heat or foods that are very rich or boldly flavored as this will overpower the wine.
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- An Appelation
- A frequent featurer of the Pinot Noir grape.