Bourgogne

Bourgogne Rouge and Bourgogne Blanc are terms used to apply to red and white wines from Burgundy that fall under the generic Bourgogne AOC. These wines can be produced by over 350 individual villages across the region. These are very general appellations and thus it is hard to pinpoint specific characteristics of the wines as a whole, due to the huge variety produced. Around 4,600 acres of land across Burgundy are used to produce Bourgogne Rouge; this is around twice as much as is dedicated towards the production of generic whites. Pinot Noir is the primary grape used in Bourgogne Rouge production. For Bourgogne Blanc, Chardonnay is the dominant grape variety. Aligoté and other white Burgundian varieties may also be used in small proportions. Bourgogne Rouge wines tend to be focused and acidic. The fruit is less cloying than in some New World wines also made from Pinot Noir. They develop more floral notes as they age. Bourgogne Blanc wines typically display crisp acidity and mineral characteristics. They often show citrus and green apple flavours when young, developing more complex notes with age. Although entry-level wines, some Bourgogne Rouges and Blancs can be exquisite depending on the area and producer. They remain at very affordable prices compared to more prestigious Burgundy appellations.