Burgundy on the table

The mere notion of cepage doesn’t suffice when it comes to Burgundy wine—a variety that’s full of complexity! Even though Pinot Noir and Chardonnay lend this vintage it’s aromatic base, its really terroir diversity that is critical. Winemakers will even tell you themselves

“Here, we don’t make vintage wines, we make regional wines.” 

This very mosaic and variety of terroirs means that Burgundy’s wines are an excellence choice for your meals.

As an aperitif, Burgundy’s Cremants are charming and festive, and pair well with none other than old-fashioned crispy French fries. When we’re talking about bubblies made from Pinot Noirs, these wines dance on the taste buds when paired with sausages, rillettes, and country-style patés that work well with wine that has a sustained effervescent body.

Kir is another great—and traditional—choice. A dry white wine from the region, mixed with Crème de Cassis in a glass. What better than Gruyere gougères (puff pastry balls) to go with Kir, for a genuinely Burgundy treat?

In terms of wine and meal pairings, the region has so much to offer! A pure Chablis (or a slim one) that goes well with oysters, and can easily be swapped with an enveloping, textured white from the Côte de Beaune. These wines’ aromas of hazelnut, white flowers, and fresh butter pair well with a chicken supreme with mushroom sauce.

More into red? Your wines come with appealing names such as Volnay, Pommard or Santenay—and they’ll seduce your palate when paired with chicken, as their notes of cherries and sweet spices roll around your mouth. For even more heavenly aromas, add a dash of nutmeg and a red beet mixture or accompaniment to this recipe.

Burgundy wines also signal the occasion to serve autumn game meat. Pheasant or deer in a glossy sauce featuring wild berries will highlight wine choices from the Côte de Nuits, which are generally more structured than their southern cousins.

À vos casseroles!