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Red Burgundy
Burgundy · Côte d'Or, France
redPale to medium ruby
Light in colour, intense in perfume: red fruit and earth carried by bright acidity.
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Line up two to four wines the way you'd say them. The guide covers 127 appellations and styles, and spelling doesn't need to be perfect.
Red Burgundy and Beaujolais side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Light in colour, intense in perfume: red fruit and earth carried by bright acidity.
Juicy, low-tannin and fresh; the crus add depth and granite grip.
The shape of each wine, then each measure on the WSET scale.
Red Burgundy has noticeably more oak influence than Beaujolais.
Red Burgundy: Pinot Noir, 100%
Beaujolais: Gamay, 100%
| Red Burgundy | Beaujolais | |
|---|---|---|
| Grapes | Pinot Noir, 100% | Gamay, 100% |
| Climate | Cool continental | Semi-continental, warmer than Burgundy |
| Soil | Limestone and marl, vineyard by vineyard | Granite and schist in the crus |
| Classification | By vineyard: regional, village, premier cru, grand cru | Beaujolais, Beaujolais-Villages, ten crus |
| Drinking window | 5–20 years | 1–10 years (crus longer) |
| Typical price | £20–£500+ | £10–£30 |
| Food | Roast duck, coq au vin, mushroom dishes, Comté | Charcuterie, roast chicken, picnics; good lightly chilled |
| Producers to know | Domaine de la Romanée-Conti, Domaine Armand Rousseau, Joseph Drouhin | Jean Foillard, Marcel Lapierre, Château Thivin |