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Among the 84 appellations of the wines of Burgundy, Bourgogne AOC is the regional appellation which gathers red wines, rosé wines and white wines which do not come geographically from a specific parcel with a particular appellation under one umbrella. It is important to know that in Burgundy, it is the diversity of microclimates called terroirs, and not the diversity of grape varieties or estates, that determines the resulting wine. Thus, it is common to add the name of a sub-region, a commune or a place of origin to the AOC to characterize the wines according to their terroir. Burgundy red wines represent the main part of the Burgundian regional production. Pinot Noir is its main grape variety, as well as for the rosé wines of this region. In the Yonne, it can be blended with César, a local grape variety. For the white wines, Chardonnay is the king grape variety. Coming from vineyards all over, these are affordable Burgundies that deserve to be known. Great houses such as Louis Jadot, Olivier Leflaive, Bouchard Père et Fils or Joseph Drouhin are the jewels of this catch all appellation.
Reds : Elegant style, finely fuited and not very tannic. Aromas of red and black fruits (strawberry, raspberry, redcurrant, blackberry, blackcurrant) which can evolve onto cooked or candied fruits. Peppery and liquorice hints are not uncommon. The ageing potential can go from 8 to 10 years.
Whites :With a light golden yellow colour with green reflections, the white wines of the appellation are ample without being overbearing. Dry, fine and aromatic, they are best drunk from 2 or even 3 years of age. Depending on the variety of climates, they offer nuances of taste such as aromas of flint (Yonne), white flowers (Saône et Loire). We find the characteristic aromas of Chardonnay: white flowers, hawthorn, lemongrass, almond and hazelnut, honey, butter and toasted notes.
Rosés/Clairets : These wines are rare. Made from Pinot Noir and Pinot Gris, sometimes blended with Pinot Blanc, Chardonnay and César, they have a beautiful intense pink colour. They are lively and fruity rosés with aromas of wild strawberries.
Reds : Red meats grilled or in sauces. Roasts. Pot au feu. White meats in sauce. Duck. Tajines. Baked cheeses: Reblochon..
Whites : Aperitif. White meats. Fish. Shellfish. Hot starters (Quiches, savoury tarts, Cheese soufflés). Gratins. Baked cheeses.
Rosés/Clairets : Deli meats. Crudités. Salads. Barbecues. Pizza and other savoury tarts..
