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Burgundy wine, or “Bourgogne” in French, is one of the most prestigious and celebrated wine regions in the world, renowned for its exceptional red and white wines. Located in eastern France, Burgundy’s winemaking tradition dates back over a thousand years, producing wines that reflect a deep sense of terroir — the unique combination of soil, climate, and vineyard practices. The region is divided into five primary wine-producing areas: Chablis, Côte de Nuits, Côte de Beaune, Côte Chalonnaise, and Mâconnais. Each subregion offers distinct styles and expressions of Burgundy’s two dominant grape varieties: Pinot Noir for red wines and Chardonnay for whites.

Burgundy’s red wines, primarily from the Côte de Nuits and Côte de Beaune, are made from Pinot Noir and are known for their elegance, complexity, and remarkable ability to age. They often showcase flavours of red berries, earthy undertones, and subtle spice, with a balance of acidity and fine tannins. White Burgundy, especially from Chablis and the Côte de Beaune, is made from Chardonnay and offers a wide range of styles, from crisp and mineral-driven to rich and buttery, often featuring notes of citrus, green apple, and hazelnut.

Burgundy wines are classified into a strict hierarchy based on the quality and location of the vineyards. At the top are Grand Cru wines, representing only about 1% of Burgundy’s production. These wines come from the region’s most esteemed vineyards and offer exceptional complexity, depth, and ageing potential. Premier Cru wines, about 10% of production, come from highly regarded vineyards just below Grand Cru status and offer excellent quality and character. Village-level wines are made from grapes within a specific village’s boundaries and often reflect the distinct characteristics of their local terroir. Finally, Regional wines are the most accessible, labelled simply as Bourgogne and made from grapes across the broader Burgundy area. This classification system helps wine lovers navigate the region’s diverse and celebrated offerings.

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