Of all the wine regions in the world, Burgundy remains the one that commands the most reverence — and the most confusion. Even seasoned wine drinkers can find its labyrinthine system of appellations, Premiers Crus, and Grands Crus bewildering. This is my attempt at a practical guide.
The concept of terroir is nowhere more important than in Burgundy. Two vineyards separated by a few metres of soil can produce wines of dramatically different character. For a first exploration, I recommend beginning with a village-level Gevrey-Chambertin for reds — firm, structured, classic. For whites, a Meursault will introduce you to the creamy, mineral style that defines the Côte de Beaune at its best.
