Red Burgundy
Look for Faiveley, Delagrange and Comte Georges among our red Burgundy.
Red Burgundy questions
What grape is red Burgundy made from?
Red Burgundy is made primarily from Pinot Noir. In Burgundy, wines are usually identified by place rather than grape, so a label may feature a village or vineyard name instead of Pinot Noir. Small permitted amounts of other grapes exist under some rules, but red Burgundy’s identity, aroma, and structure are overwhelmingly tied to Pinot Noir.
What does red Burgundy taste like?
Red Burgundy typically offers red cherry, raspberry, strawberry, rose, forest floor, and spice aromas. Young wines may be fresh and floral, while mature bottles can develop dried leaves, truffle, mushroom, and savory notes. Body and tannin are usually moderate, though concentration varies greatly by vineyard, vintage, producer, and classification.
What is the difference between red Burgundy and Pinot Noir?
Red Burgundy is Pinot Noir from Burgundy, France, made under regional appellation rules. Pinot Noir is the grape and can be grown anywhere, including California, Oregon, New Zealand, and Germany. Burgundy wines are often labeled by geographic origin, and their style can emphasize acidity, earthiness, and site expression, though no flavor trait applies to every bottle.
What food pairs with red Burgundy?
Red Burgundy works beautifully with roast chicken, duck, salmon, mushroom dishes, pork, and dishes with truffles or lentils. Its acidity and moderate tannin make it flexible at the table. Younger bottles suit simply seasoned poultry or salmon, while older or more structured wines can handle duck, game birds, and earthy braises.