Vineyards in Burgundy, France

When you hear wine experts talk of ‘Burgundies,’ they are referring to wines made in this French region, called Bourgogne locally, and Burgundy in English. The most common varieties are Pinot noir and Chardonnay, but farmers here grow many different types of grapes. September and early October is grape harvest time in France, so the usually quiet rows of grape vines we see in this photo are probably very busy with workers gathering the fruit to be crushed and fermented. We’re thinking about putting together a bread and cheese plate right now…

 

Burgundy wine is wine made in the Burgundy region in eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône. The most famous wines produced here—those commonly referred to as "Burgundies"—are dry red wines made from Pinot noir grapes and white wines made from Chardonnay grapes.

Red and white wines are also made from other grape varieties, such as Gamay and Aligoté, respectively. Small amounts of rosé and sparkling wines are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of the Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".

Burgundy has a higher number of appellations d'origine contrôlée (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions. The various Burgundy AOCs are classified from carefully delineated Grand Cru vineyards down to more non-specific regional appellations. The practice of delineating vineyards by their terroir in Burgundy goes back to medieval times, when various monasteries played a key role in developing the Burgundy wine industry.

Quick fact: In wine terminology, the word ‘terroir’ refers to the various environmental factors that influence a wine’s taste—like the soil type, climate, and elevation of the vineyard.

They’re grrrape!