Regional Burgundy Wines
Burgundy's regional appellations: Bourgogne Rouge and Blanc, Bourgogne Côte d'Or, Hautes-Côtes de Nuits, Aligoté, Passetoutgrain and Crémant de Bourgogne, from the same growers as our crus.
What defines a regional Burgundy
Regional appellations cover vines across Burgundy rather than a single commune. The main ones are Bourgogne Rouge and Bourgogne Blanc, from Pinot Noir and Chardonnay; Bourgogne Côte d'Or, limited to the Côte de Nuits and Côte de Beaune; the Hautes-Côtes de Nuits and Hautes-Côtes de Beaune, on the higher ground west of the main slope; Bourgogne Aligoté, the region's second white grape; Bourgogne Passetoutgrain and Coteaux Bourguignons, which allow Gamay; and Crémant de Bourgogne, the traditional-method sparkling wine.
Why they matter
A regional wine from a good domaine is made with the same care as its premiers crus, and it is a clear introduction to a grower's style. Many of the producers here, such as Denis Mortet, Robert Groffier, Anne Gros, Michel Gros, Pernot-Belicard or Marc Morey, are better known for their grands and premiers crus.
How to choose and when to open
For red, Bourgogne Côte d'Or and the Hautes-Côtes de Nuits from Michel Gros and Laurent Roumier; for white, Bourgogne Chardonnay from Ballot-Millot, Philippe Colin or Patrice Rion; for Aligoté, Sylvain Pataille, Pernot-Belicard or Sylvain Langoureau; for sparkling, Louis Picamelot's Crémant from Rully and Anne Gros's La Fun en Bulles. Our cellar notes give 2 to 8 years for most of these wines. Serve reds at 16 to 18 °C, whites at 12 to 14 °C and Crémant at 8 to 10 °C. They suit charcuterie, roast chicken, gougères and everyday cooking.
A few wines in this collection are bottled as Vin de France by Burgundian growers, such as François Carillon and Théo Dancer.