Bourgogne AOC

Bourgogne PDO

Bourgogne Franche-Comté
Production area
Bourgogne Franche-Comté

In this wine-growing region which extends for 150 miles (240 km) from Auxerre to Mâcon, to the north of Lyon, there are no fewer than 84 PDOs (protected designation of origin)! Its white and sparkling wines, mostly produced from Chardonnay grapes, and its reds and rosés, from Pinot noir, are extremely diverse in nature, testifying to the great variety of terroirs in the Burgundy region… 

What you need to know

Wine-growing in Burgundy dates back to the 1st century CE. The Romans then produced drinks ‘seasoned’ with herbs and spices or even honey, and they always watered their wine down! It wasn’t until the 11th century that local monks further developed and documented work in the vineyard, improving the quality of its wines. Given they were produced at the crossroads of major communication routes and benefitted from the influence of the Dukes of Burgundy, these wines gradually started to spread throughout France and beyond. Where did all this lead? In 1936, the first Burgundy AOC saw the light of day. Today, the wine-growing region, mostly made up of Chardonnay (49%) and Pinot noir (40%), has 84 AOCs to its name! There are three levels of classification: regional appellations; village appellations for those from a particular commune; and grands cru appellations reserved for the very best terroirs. This profusion arises from the extremely diverse natural conditions found in the Burgundy region, such as its varying weather systems, the wide range of exposure orientation and the high number of soil types. And on top of all that, they are mostly single-varietal wines: whites (61%), reds or rosés (28%) and even sparkling wines with the famous Crémants de Bourgogne (11%). You will definitely be in seventh heaven here!  




Like the wines themselves, they have a multitude of different notes. For example, notes of acacia flower or citrus fruits for the whites, and red fruits, such as cherry, or wild dark fruits, such as blackberries and blueberries, for the reds.


The whites reveal glints of gold tinged with green in the north, and warm, golden tones in the south. The reds are characterised by their garnet-red colour, which has purplish glints in young wines, while bright shades of Morello cherry or mahogany set the older vintages apart. As for the rosés, they bring raspberries and peonies to mind.


Here again, there is something for everyone! Whites can in turn be light and lively, soft and intense, taut or even ample and round, with reds being velvety, tannic and full-bodied or powerful and elegant.

Editor's note

« Designated a UNESCO World Heritage Site, the more-than 1800 ‘Climats, terroirs of Burgundy’ are the very essence of viticulture practices in the region. Their hallmark. Each climat represents a plot of vines, demarcated by man and recognised by its name for centuries, with its own unique characteristics in terms of geology, hydrometry and exposure. The grapes produced are vinified separately, from a single variety, and the wine bears the name of its climat. »

How to use


From two to four years for regional appellations, between five and eight years for village appellations and over ten years for grands crus, even as many as 50 years for exceptional vintages. 

Best enjoyed

With 1001 white, red, rosé and sparkling expressions, a Burgundy AOC lends itself just as well to an aperitif with or without buffet snacks, as to a quick meal or gastronomic affair, with friends, family or just for two… 

Pair with

Generally speaking, the whites call for shelled molluscs or crustaceans, quenelles, Burgundy snails, parsley ham, sweetbreads in cream and Bresse poultry… while the reds are a perfect match for guinea fowl, quail with grapes and grilled beef steaks… 

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