Although “Burgundy” means red, the Burgundy region or Bourgogne in eastern France produces both white and red wines. Probably more terroir-conscious than any other region, Burgundy is divided into the largest number of appellations of any French region. The Burgundy wines are divided in five parts :
• Chablis
• Côte de Nuits ( Marsannay-La-Cote to Nuits-Saint-Georges)
• Côte de Beaune (Beaune To Santenay)
• Côte Chalonnaise (Givry, Rully)
• Mâconnais (Pouilly)
Terroir
In Burgundy, the soil (terroir) is mainly limestone and clay, but the chemical composition of the soil, its depth and altitude lend a unisque character and personnality to each wine.
Cépage (grape variety)
Burgundy is unique. It produces a wide range of fine wines across a huge variety of different terroirs, and it does so using just two main grape varieties- albeit the very best in their category. Thus with very few exceptions, all Burgundy wines are produced from the same grape variety, either Chardonnay for the white wines, or Pinot Noir for the reds. Aligoté and Gamay are also grown, but on a much smaller scale.
Climate
This adds the finishing touch to the character of the wine. The continental climate (cold winters – hot summers) has a direct influence on the healthy development of the vines and the maturity and quality of the grapes. Every vintage is different. Burgundy’s strength lies in the variety and character of its vintage.
From the vineyards of the Côte de Chablis to the mysterious forests of the Regional Park of the Morvan, from opulent Bresse to the luminous Loire Valley… Burgundy has a natural beauty at any season. Cluny, Cîteaux, Vézelay, La Charité-sur-Loire…, all buildings bearing witness to its spiritual radiance. Lamartine, Madame de Sévigné, Vauban… all famous names still echoing through the chateaux of Burgundy. Dijon, with its historic centre, Beaune, the flamboyant wine capital, Auxerre with its quays, Nevers with its potteries, Mâcon with its feel of the south, and so many other small towns … why not explore them by boat on the canals? And there’s nothing like a bicycle for finding picturesque villages with their vineyards! A region famed for its art of enjoyable living, Burgundy combines the beauty of its heritage and its nature with the excellence of its wines and its gastronomy.
Burgundy: Cooking with Red Wine
Burgundy is first and foremost a land of excellent wines and so naturally they are omnipresent in the local cuisine. From the traditional beef bourguignon, a wine-based dish bien sûr, to dishes that are “en meurette,” meaning cooked with lardons and red wine. Such dishes include œufs au vin (eggs), coq au vin, as well as charcuterie and jambon persillé (parsleyed ham). All regional dishes are either prepared and/or enjoyed with wine made by one of the marvelous winemakers of Burgundy.
On the hillsides overlooking the Saône valley you’ll find the great wines, or grands crus: Aloxe-Corton, Nuits-St-Georges, Vosne-Romanée, Vougeot, Chambolle-Musigny, Gevrey-Chambertin, and many more. Next you’ll arrive in Dijon, whose reputation is known far and wide thanks to its famous mustard and Kir, a beverage made with white wine from Burgundy and blackcurrant liqueur. In Mâcon, which is celebrated for its Pouilly-Fuissé wine, we also find white Charolais cattle, which are well known for their high-quality meat. Not much further down the road is the area of Bresse, which is famous for its free-range chickens. In a nutshell, this rich and generous land deserves to be discovered inside and out.
As for fish, the Saône River supplies all the ingredients needed to concoct one of the region’s specialties: pauchouse. This freshwater bouillabaisse-style stew is made with tench, perch, eel, carp, pike, white wine, and garlic croutons. For dessert, how about a charlotte “rigodon” or a pear “tartouillat” (tart)? Yet another region that is worth the trip. Didn’t we tell you that France is very rich in the area of gastronomy?
Regional Specialties
The most renowned specialties are coq au vin, beef bourguignon, fondue bourguignonne, escargots de Bourgogne, la matelote d’anguille à la bourguignonne (eels stewed in wine sauce), and gougères (cheese puffs).
Sweet specialties include dragées d’anis de Flavigny (anise-flavored candies), spice bread from Dijon, and “Belle Dijonnaise” pear (poached in wine).
Regional Cheeses
Cheeses to enjoy here include Aisy Cendré, Charolais, Époisses, Saint-Florentin, Soumaintrain, and Vézelay.
Getting to Burgundy
By Train
Paris to Dijon is about 1 hour and 40 minutes by high-speed TGV train. The TGV is also available to Montbard, Beaune, Chalon-sur-Saône, Le Creusot/Montchanin/Montceau-les-Mines, and Mâcon-Loché.
By Car
Paris to Dijon is about 300 km (about 3 hours) using the A5 Autoroute.
Further information on getting to Dijon by car or train from many other French cities is available here.
For more information on Burgundy and to upload useful brochures, check out the French Government Tourist Office’s website Franceguide.
