A confusing but rewarding destination.

Red Burr-gun-dee

Red Burgundy can be confusing, there are lots of appellations named after the village or area and all differ slightly in flavour and price. In the main the wines are all made with Pinot Noir and have a lighter style, they look paler than further along the line and taste of redcurrants and raspberries, layered with more complex flavours of savoury spices and sometimes a strange ‘farmyardy’ character. This makes Red Burgundy ambidextrous, it is light enough to match with fish and white meats as well as being great to match with caramelised meat and umami flavours.

Things you should know

Top Tip: Start with basic areas like Hautes -Cotes-de-Beaune and explore gradually.
Specific Food Match: Light fish and meat dishes with savoury flavours.
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