The historic town of Vezelay with its famous Abbey, in Burgundy, France

July 9, 2026

The Ultimate Guide to Burgundy Wine: Grapes, Appellations and Classifications

Senior Travel Designer

As the spiritual homeland of Chardonnay and Pinot Noir, few fine wines in the world share the prestige and elegance of Burgundy’s, while few regions inspire as much reverence, curiosity and debate.

Stretching across eastern France from Chablis in the north to the rolling hills of Beaujolais in the south, the emphasis here is on terroir: the intricate interplay between soil, climate, topography, and human stewardship, which together shape wines of remarkable nuance and identity.

Measuring around the same size as Belgium, the Burgundy wine region can be hard for beginners to get a handle on. So, it’s easiest to think of it in terms of its distinct sub-regions, arranged in a narrow strip running south from Dijon. This guide is designed to demystify Burgundy, helping you navigate its regions, understand its classifications, and appreciate the extraordinary diversity that has made it one of the most celebrated wine regions in the world.

What is Burgundy Wine and Where’s it From?

Hailing from the region in eastern France of the same name, Burgundy wine is some of the most prestigious and sought-after in the world. Burgundy is renowned for its dry red wines made from Pinot Noir and white wines made from Chardonnay. The region is not only the original home of these grapes, but thanks to the unique climate and soil, it’s also where these grapes best express their character.

Burgundy wines are prized for their freshness, energy and complexity, with whites ranging from mineral to buttery, and reds tending towards perfumed and elegant, in contrast to the structured nature of Bordeaux.

The two main styles of Burgundy wine are:

White Burgundy (Bourgogne Blanc) – made from Chardonnay and occasionally Aligoté. These range from crisp, zesty and mineral-driven (Chablis) to rich, creamy and buttery with subtle oak notes (Meursault or Montrachet).
Red Burgundy (Bourgogne Rouge) – made from Pinot Noir and typically light to medium-bodied wines that are elegant, perfumed and complex, with vibrant red fruit flavours and soft tannins.

The heartland of Burgundy’s wine production is the Côte d’Or, which is divided into Côte de Nuits (to the north of the town of Beaune) and Côte de Beaune (to the south). Producers in Burgundy are often called ‘domaines’ and are typically much smaller than the châteaux of Bordeaux.

Burgundy’s Grape Varieties

Pinot Noir and Chardonnay dominate Burgundy’s vineyards, with the former producing the region’s reds and the latter used for white wines. Two secondary varieties, Aligoté and Gamay, are also legally grown in Burgundy and used to make distinctive local wines.

Chardonnay

Accounting for nearly half of Burgundy’s vineyard plantings, Chardonnay is used to craft world-renowned white wines from sub-regions like Chablis, Meursault and Montrachet. With its wonderful adaptability, Chardonnay creates a diverse range of wines – from Chablis’ minerality to Meursault’s richer, buttery expression.

Pinot Noir

One of the world’s most expressive grapes, Pinot Noir thrives in the limestone-rich soils of Côte de Nuits and Côte de Beaune, yielding some of the world’s most celebrated, expensive and age-worthy Burgundy red wines. Thanks to Burgundy’s terroir and cool climate, Pinot Noir achieves a delicate balance here that is hard to replicate in other wine regions.

Key Characteristics of Burgundy’s Main Grape Varieties

	Notes	Body	Acidity	Ageing Potential
Chardonnay	Green apple, lemon zest, pear and white peach. There are regional variations in the flavour profile of Burgundy Chardonnays.	Medium to full	High acidity with distinct limestone-driven minerality.	Exceptional, with top Burgundies ageing for 5 to 15+ years. With age, it develops notes of toasted brioche, butter and acacia honey.
Pinot Noir	Red fruit notes (cherry, raspberry, strawberry), forest floor, mushroom, dried herbs. As it ages, fresh fruit mellows into dried fruit, with characteristics of leather, truffle and game.	Light to medium	High acidity, making it food-friendly and age-worthy. Silky tannins.	Exceptional, evolving from bright red fruit into earthy, complex and silky wines. Drinking windows vary according to level and vintage, but Grand Crus can age for 20 to 30 years.
Aligoté	Secondary grape variety. A high-acid white grape used to produce single-varietal Bourgogne Aligoté. Notes include bright citrus (lemon and green apple), white flowers, fresh herbs and a distinct stony minerality.	Light	Very high acidity, providing a mouthwatering, racy and stony finish.	Standard Bourgogne Aligoté is meant to be consumed young (2 to 4 years). Wines from top producers can age for 5 to 10+ years, developing complex, honeyed and flinty notes.
Gamay	Secondary grape variety. Grown predominantly in the southern Mâconnais region, this grape is used to make light red wines and the fruity Bourgogne Passe-Tout-Grains blend (Gamay and Pinot Noir).	Light to medium-bodied	High acidity, giving wines a crisp, refreshing and lively character.	Moderate ageing potential of 3 to 10 years, although basic varieties are best consumed young.
Pinot Blanc & Pinot Gris	Secondary grape varieties, which are white grapes that originated as genetic mutations of Pinot Noir. These grapes are allowed to be grown in very small quantities according to Burgundy’s appellation laws, although they are rarely used for single-varietal wines.	Pinot Blanc: light to medium. Pinot Gris: fuller-bodied.	Pinot Blanc naturally has medium to medium-high acidity, making it lively and fresh. Pinot Gris grapes are naturally high in sugar and lower in acidity, yielding rounder, richer wines.	Both designed to be consumed young (1 to 3 years), although more premium styles can age for longer (3 to 10 years).

Burgundy’s Wine Regions

Located in the east-central part of France, Burgundy stretches about 160 miles from Chablis in the north to Beaujolais in the south (although this is technically separate). Burgundy plays host to five primary wine growing sub-regions:

Chablis
Côte d’Or
- Côte de Nuits
- Côte de Beaune
Côte Chalonnaise
Mâconnais

Chablis

We find when understanding Burgundy’s sub-regions, it helps to start with Chablis, as it’s one of the most distinct and recognisable wine growing areas in France. Situated in the most northerly district of Burgundy (nearer to Champagne, in fact), Chablis gives rise to some of the world’s finest Chardonnay, with Kimmeridgian limestone soils producing wines which are dry, mineral-driven and highly acidic.

The river Serein flows through the region, which moderates the climate and Chablis sees cold winters, spring frost and hot summers. Chardonnay has been grown here since the Cistercian monks first started the vineyards in the 12th century, so Chablis’ history as a white wine producing region is a long and illustrious one.

Côte d'Or

This limestone ridge is the heartland of Burgundy’s wine production and stretches from Dijon to the south. The region is divided into the Côte de Nuits and the Côte de Beaune.

Côte de Nuits

Home to some of the world’s most expensive vineyard real estate, this 20km strip stretches from Dijon to the village of Corgoloin, just south of Nuits St Georges. The majority of the wines produced here are Pinot Noir, with a small proportion of Chardonnay or Rosé (a speciality of Marsannay). Renowned expressions of Pinot Noir from the Côte de Nuits, such as Leroy, Domaine de la Romanée Conti and Roumier, can age for decades, with prices rising into the thousands of pounds. Some of the most well-known village appellations include:

Vosne-Romanée
Vougeot
Gevrey-Chambertin

Côte de Beaune

Named after Beaune, the medieval village that is considered to be the heart of wine commerce in Burgundy, the Côte de Beaune plays host to seven of Burgundy’s eight white Grand Crus, as well as one red Grand Cru. The vineyards here have more southeasterly exposure with Chardonnay playing a leading role, although some fine red wines are also produced here. Some famous village appellations include:

Montrachet (Grand Cru)
Meursault
Puligny-Montrachet
Pommard

Côte Chalonnaise

Situated just south of the Côte d’Or, the Côte Chalonnaise contains Premier Cru vineyards, but no Grand Cru vineyards. Although less reputed, this region produces some fine wines of excellent value.

Bouzeron, one of the region’s village-level appellations, is the only appellation devoted to Burgundy’s secondary white grape, Aligoté. With notes of citrus, green apple and flint, it’s an excellent companion for seafood — or try it with a dash of Crème de Cassis (blackcurrant liqueur) to make a traditional Bourgogne Kir.

Key appellations include:

Bouzeron
Rully
Mercurey
Givry
Montagny

Mâconnais

Another Chardonnay-focused region, producing approachable wines at accessible prices. The southernmost of Burgundy’s wine producing regions, the Mâconnais is characterised by rolling hills and limestone soils, yielding expressive and high-quality Chardonnay, as well as Pinot Noir and Gamay in smaller quantities. Blessed with a slightly warmer climate than the rest of the region, the wines here tend to be rounder and more fruit-forward, with tropical notes.

Key appellations include:

Pouilly-Fuissé
Saint-Véran
Viré-Clessé

An Overview of Burgundy’s Wine Regions

Sub-region	Grape	Flavour Profile	Characteristics/Structure	Acidity	Body	Food Pairings
Chablis	100% Chardonnay	Green apple, lemon, pear, white peach	Chalky minerality driven by the unique Kimmeridgian clay-limestone soils	Long, crisp, high acidity	Light	Fresh oysters, clams, grilled white fish, soft goat cheeses, light poultry
Côte de Beaune	Chardonnay (whites), Pinot Noir (reds).	Whites: apple, citrus, buttery brioche. Reds: cherry, raspberry, earthy spices.	Whites: Full-bodied, rich and savoury. Reds: delicate tannins, round and soft.	High, vibrant acidity.	Full	White: rich seafood, creamy poultry, regional cheeses.
Côte de Nuits	Pinot Noir (reds), Chardonnay (in small amounts).	Young wines: bright red fruits (cherries, raspberries). Aged: earthy notes (leather, truffle).	Moderate-to-firm tannins and light to medium body.	High acidity, with a crisp, vibrant lift and a long finish.	Light to medium	Rich meats like beef bourguignon, roasted lamb, duck and wild game. Truffles and mushrooms.
Côte Chalonnaise	Pinot Noir (reds), Chardonnay (whites), Aligoté (Bouzeron).	Reds: bright red and dark fruit notes, forest floor nuances.	Reds: Medium-bodied, with delicate and refined tannins.	Crisp, vibrant acidity.	Medium	Reds: Charcuterie, pâté, duck and game. Whites: seafood,shellfish, poultry, cheese and fresh oysters. Red: game and poultry, mushroom dishes, beef bourguignon.
Mâconnais	Chardonnay, Gamay, Pinot Noir (in smaller amounts) - the region is 85% white wines.	Aromatic, with citrus, green apple and white flower notes. Oak-aged (like Pouilly-Fuissé) bring buttery notes.	Medium-to-full body, typically rounder and fuller than wines from northern Burgundy (like Chablis).	Moderate-to-high acidity.	Medium to full	Whites: grilled fish, roasted poultry, sushi, goat’s cheese, creamy risottos.

Other Wine Regions Near Burgundy

Jura

Spanning just 50 miles, this small yet dynamic wine region sits between Burgundy and the Swiss border. With diverse limestone soils and a cool, sub-alpine climate, Jura’s highly expressive wine styles set it apart from other wine regions. Vin Jaune (yellow wine) is Jura’s crown jewel; a dry, non-fortified white wine made from Savagnin grapes and aged in oak barrels for more than six years, causing it to develop a veil of yeast similar to Sherry’s flor. Beloved by in-the-know oenophiles, Jura has also become a hub for natural and low-intervention winemaking.

Other signature wine styles from Jura include:

Macvin du Jura
Crémant du Jura
Ouillé vs. Sous Voile

Beaujolais

Sandwiched between Burgundy and the Rhône, Beaujolais is famed for its fruit-driven, vibrant red wines which are made solely from the Gamay grape. White wines are also produced in Beaujolais, using Chardonnay. Beaujolais wines range from light and fresh to more structured and age-worthy. The region has become renowned for Beaujolais Nouveau, a young and fruity red wine, released globally on the third Thursday of November, a few weeks after the harvest. Made using a quick fermentation process, the result is bright berry flavours and almost no tannins.

Beaujolais also produces a number of other, more reputable village crus, including Morgon, Fleurie, and Moulin-à-Vent. These are the age-worthy counterparts to Beaujolais Nouveau’s youthful character.

Understanding Burgundy’s Terroir

Arguably the world’s most revered wine region, Burgundy’s wine-producing history stretches back more than 2,000 years. The foundations of its modern vineyard classification system were established by Cistercian monks during the Middle Ages and Burgundy is widely regarded as the birthplace of terroir-focused viticulture. Cistercian monks meticulously documented vineyard differences from the 11th and 12th centuries onwards.

Burgundy’s terroir is a complex mix of limestone and marl soils, microclimates and vineyard placement, grape varieties and human touch.

Burgundy’s Soils

Formed primarily during the Jurassic Period, Burgundy’s soil is primarily composed of:

Limestone: well-draining and good at retaining heat, it produces mineral-driven Chardonnays with crisp acidity.
Marl: a mix of limestone and clay with excellent moisture retention, associated with some of Burgundy’s finest Pinot Noir vineyards.

Burgundy’s Climate

Burgundy’s climate is continental, characterised by cold winters and hot, sunny summers. Along with the region’s limestone and marl soils, this temperate-to-cool climate forms the foundation of Burgundy’s terroir. Microclimates are also found across the region, with variations depending on the specific area:

Chablis & The Grand Auxerrois: Situated at Burgundy’s northern edge, this region has a cool semi-continental climate. The renowned Kimmeridgian limestone soils help vines absorb and reflect the sun’s warmth, producing elegant Chardonnays known for their vibrant acidity, pronounced mineral character and crisp freshness.

Côte d’Or (Côte de Nuits & Côte de Beaune): The heart of Burgundy is shaped by gently sloping vineyards that benefit from ideal sunlight exposure and dry autumn conditions, enabling Pinot Noir and Chardonnay to achieve optimal ripeness. Its diverse soils, composed of clay, marl, and limestone, give rise to world-renowned vineyards such as Montrachet and Romanée-Conti, each with its own distinctive character.

Mâconnais: Located further south, this region enjoys a warmer climate with subtle Mediterranean influences. As a result, grapes tend to ripen and be harvested earlier, producing wines that are generally richer, rounder and more full-bodied in style.

Burgundy’s Altitude

Topography and elevation also play defining roles in Burgundy’s terroir and dictate how vines interact with the climate. Generally, vineyards in Burgundy sit at altitudes between 200 and 500 metres above sea level, with many of Burgundy’s most prestigious vineyards occupying ‘sweet spot’ mid-slope positions, typically between 250 and 350 metres above sea level. Here the drainage, sunlight exposure and soil composition are often optimal.

Understanding Burgundy’s Climats

In Burgundy, a Climat is a specifically demarcated plot of vines. Each Climat has its own distinct geology, soil, exposure and history. With over 1,200 officially mapped Climats running from Dijon through the Côte d’Or, these plots form the basis of Burgundy’s strict cru hierarchy, with the four levels explained in more detail in the ‘Classification’ section below. The plots have been identified and precisely demarcated over centuries by monks and winemakers, and are vinified separately to produce single-varietal wines named after their specific origin. Since the concept joins viticulture to specific geography, Burgundy’s Climats were recognised by UNESCO as a World Heritage site in 2015.

Classification of Wines in Burgundy

Burgundy’s 84 appellations (approved wine-growing areas) are divided among more than 3,600 different producers. In Burgundy, the wine’s producer matters just as much as its appellation, since vineyards are divided among multiple owners, with each making wine from their own small section of vineyard.

The classification of wines in Burgundy focuses on classifying the land itself and its geographical possibility, by ranking specified vineyards, plots of land and villages, rather than individual estates or producers. This differs from Bordeaux’s Saint-Émilion classification, which classifies individual properties based on the perceived quality of their wine.

With a strong focus on terroir, vineyards in Burgundy are classified according to four ascending grades:

Regional AOC (Appellation d’Origine Contrôlée)
Village AOC
Premier Cru
Grand Cru

Burgundy’s Wine Classification Hierarchy

Regional AOC (Bourgogne)

Wines from overarching Bourgogne appellations and made from grapes grown anywhere in one of Burgundy’s regions, such as Bourgogne Rouge.

Village AOC

Wines from a village or commune of Burgundy, of which there are 44 in total. These include Chablis, Nuits-Saint-Georges, and Mâcon-Villages.

Premier Cru

Wines from single vineyard areas within a village. There are 640 Premier Cru plots in Burgundy.

Grand Cru

Wines from Burgundy’s best plots – elite vineyards characterised by exceptional quality and prestige. The Côte d’Or boasts 33 Grand Crus, with 60% of the production dedicated to Pinot Noir.

Of the classified regions in Burgundy, 52% are regional wines, 37% are villages wines, 10% are Premier Crus and just 1% are Grand Crus.

The Role of Geography in Burgundy Wine Classification

Since Burgundy’s wine classification is based on the geographical potential of the land, the four-tier hierarchy demonstrates how the wines’ quality, prestige and price correlates to geographical location. For example, Grand Cru vineyards are mainly located on the mid-slope at elevations between 250 and 300 metres. Therefore, the roots of the vines grow much deeper to access water, which in turn helps them develop flavour. This positioning also gives them optimal sun exposure.

Grand Cru: Rare, elite vineyard plots which are perfectly positioned to capture maximum sun exposure, with the ideal mix of clay and limestone.
Premier Cru: Excellent vineyard plots (climats) that are slightly lower in elevation and have a slightly less optimal angle to the sun, compared to Grand Crus.
Village: Wines made from vineyards that fall within a specific, legally defined commune or village boundary.
Regional: Wine made from grapes that can be sourced from anywhere across the broader Burgundy region, typically on more flat vineyard parcels, with much shallower root depth.

How Burgundy Changes With Age

Burgundy wines boast exceptional ageing potential, shifting from vibrant, fruit-forward flavours in their youth to complex, savoury profiles as they age. This transformation is driven by the high acidity and delicate tannins, which allow the wine to develop earthy secondary notes.

Food Pairings with Burgundy Wine

Burgundy wines are generally very food-friendly, as they’ve evolved alongside regional Burgundian cuisine. As a rule, Burgundy’s high acidity and elegant structure pairs perfectly with rich, buttery, cream-based French dishes and regional cheeses. However, the variation in styles of Burgundy wines also means that different expressions lend themselves to various foods. For example, White Burgundy from further south tends to be richer and oakier, so pairs well with creamy dishes, while crisp Chalis is a classic match for fresh oysters, as well as more delicate chicken or quail dishes.

Best food pairings for Red Burgundy (Pinot Noir)

Coq au Vin and Boeuf Bourguignon – the classic pairings for older Red Burgundy vintages
Duck, venison, roasted game birds
Mushroom risotto, truffle dishes or lentil stews
Oily fish, such as seared tuna or salmon, pairs nicely with younger, lighter Reds
Aged Comté or Epoisses cheese

Best food pairings for White Burgundy (Chardonnay)

Roasted chicken or quail
Lobster, scallops, rich fish (such as sole meunière)
Comté or chevre (goat) cheeses
Escargots with garlic butter
Jambon persillé (parsleyed ham) – a local speciality
Chablis pairs brilliantly with sushi, seafood and fresh goat’s cheese

We go into even more detail about food pairings in our full article about where to eat in Burgundy.

Red Burgundy (Pinot Noir)

Young wines (1 to 5 years) are dominated by bright red and dark fruit flavours (cherry, raspberry), alongside fresh floral notes.
As it matures, the colour deepens from bright ruby to garnet.
Between 5 and 10 years, high-quality wines can taste closed, as the youthful fruit begins to fade but secondary flavours have not yet emerged.
In maturity (10 to 15+ years), fruit notes shift to dried cherry and fig, with savoury notes of mushroom, forest floor and leather emerging. Tannins become even more soft and silky.

White Burgundy (Chardonnay)

White Burgundy relies primarily on acidity rather than tannin for structure and wines evolve differently depending on the use of oak.

The colour will darken from pale straw to rich gold and deep amber as it ages.
In youth, white Burgundy wine has bright notes of green apple, citrus and white peach.
As it ages (5 to 10 years), the zesty fruit mellows into richer orchard fruits. In maturity (10 to 15+ years), the acidity softens and the wine becomes rich and textured. Aromas transition to toasted nuts, honey and truffle.

Choosing Where to Visit in Burgundy

If you’re new to the region and its world-renowned wines, we recommend starting with the cities of Dijon and Beaune. As the region’s capital, Dijon is well known for its eponymous mustard, but beyond the beloved condiment the city is jam-packed with historic sights, Gothic architecture and world-class gastronomy.

Beaune is undeniably the region’s wine capital and the perfect starting point for your wine journey through Burgundy. Home to the Cité des Climats et Vins de Bourgogne, here you can learn all about Burgundy’s winemaking history, before sampling some for yourself. Combine the cities with a stay in the countryside between the two, such as Château Sainte Sabine.

Outside of the cities, history buffs can marvel at the well-preserved medieval villages of Noyers-Sur-Serein, Châteauneuf-en-Auxois and Vézelay. For first-time visitors looking to explore Burgundy’s wine regions, it’s possible to explore all of the famous villages during your stay, thanks to Burgundy’s modest size.

For second-time visitors, the Côte Chalonnaise is a great area to explore next and there are plenty of lesser-known gems to discover, especially if you’re already familiar with the Côte d’Or and Burgundy’s wines. And if you’re looking for the best value Premier and Grand Cru Burgundy wines, Chablis is a must-visit.

We go into much more detail about where to visit in Burgundy and the activities on offer in our article about our 10 favourite things to do in Burgundy.

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FAQs About Wine in Burgundy

What kind of wine is Burgundy?

Burgundy is a premium French wine from the region of the same name, famed for its focus on single-varietal expressions of Pinot Noir grapes for red wines and Chardonnay grapes for white wines. Red Burgundy wines tend to be light-to-medium bodied wines, characterised by vibrant acidity and flavours of red berries, with earthy undertones. White Burgundy wines can be crisp and mineral-driven or richer, creamier and oak-aged. Winemakers in Burgundy focus heavily on terroir, and how the specific soil, climate and topography of vineyards shape the flavour of the grapes.

Is Burgundy just Pinot Noir?

Red wines from Burgundy are made entirely from Pinot Noir grapes, however because Pinot Noir can be influenced by its soil and climate, Burgundy Pinot Noir will taste different from New World versions. Chardonnay grapes are also grown in Burgundy and used to produce white wines, with some of the world’s finest Chardonnays hailing from the French region. Some Burgundy wines can also include Gamay, although this is rare in fine wines.

What are the 4 levels of Burgundy wine?

The wine classification system in Burgundy classifies wine into four levels, based on the specific vineyard plot and geographical potential of the land. The four levels range from the most generic wines at the bottom of the quality pyramid to the pinnacle of Burgundy wines at the top. The 4 levels of Burgundy wine are:

Regional (Bourgogne AOC): wines made from grapes grown anywhere in the Burgundy region.
Village Appellations: grapes grown on vineyards within a specific town or village’s boundary, offering more character and complexity.
Premier Cru: specific, exceptional vineyard plots located within a village.
Grand Cru: representing just 1% of Burgundy’s wine production, these wines come from the region’s most celebrated vineyard sites.

What is the Burgundy wine route?

The Burgundy Wine Route, known as the Route des Grands Crus, is a 60km trail through the heart of the region’s renowned vineyard landscapes. Established in 1937, it takes travellers to 37 wine-producing villages and runs north-to-south through the Côte d’Or sub-region. It links the historic city of Dijon in the Côte de Nuits to the village of Santenay in the south (in the Côte de Beaune).

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