Drinking and Pairing White Burgundy with Food

Burgundy is a wine-producing region in central-eastern France with nearly all of its white wine being produced from Chardonnay.  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 Meursault and Chassagne-Montrachet, produce some of the most celebrated and desired white wines in the world.  The northerly sub-district of Chablis gives a uniquely mineral expression of White Burgundy while the Mâconnais, located south of the Côte d'Or, provides excellent value.  White Burgundy covers a wide range of styles but tends to give wines of rich texture, roundness, and toast, a quality partially due to its aging in oak barrels. 

White Burgundy pairs well with fowl and fish, particularly when grilled, and with recipes incorporating butter or nuts.  Avoid dishes with spicy heat, sharp ingredients, and overtly sweet foods.

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White Burgundy pairs well with:

Dark Fish


Calif./Mediterr. cuisine

Foods cooked via Broil

Fatty dishes