Red Burgundy is made of 100% Pinot Noir.
Red Burgundy has high acidity, good fruit aromas, and little tannins:
Cherry. Raspberry. Strawberry. Blackberry. Plum.
Oak. Spices. Cinnamon. Ginger. Coffee. Licorice. Almonds.
Aged. Floral. Rose. Peony. Violet. Earth. Meat.
Red Burgundy loves Beef Burgundy (Boeuf Bourguignon).
Go for classic or break the taboo!
Red Burgundy pairs well with fatty fish and grilled or roasted meat.
French. Indian.
Salmon. Tuna.
Chicken. Rabbit. Duck. Goose.
Pork. Ham. Bacon.
Mushrooms. Truffles.
Cheese. Brie. Camembert. Goat.
| Serving temperatures: Cru 14-15°C (57-59°F) Grand Cru 15-16°C (59-61°F) |
Burgundy wine (French: Bourgogne) is made in the Burgundy region in eastern France.
The only red grapes allowed to grow in the Burgundy region are:
The only white grapes allowed to grow in the Burgundy region are:
Burgundy reds usually peak at between five to eight years of aging.