top of page
Search

Burgundy vs Bordeaux: A Guide for the Discerning Drinker

Writer: Gavin Bassi
Gavin Bassi
3 days ago
2 min read

Burgundy and Bordeaux are the twin pillars of French fine wine. Both produce some of the most prized bottles on earth, yet they approach winemaking in almost opposite ways. Understanding the difference will transform how you buy.

The grapes

Burgundy is a region of single-variety wines. Red Burgundy is made from Pinot Noir, and white Burgundy from Chardonnay. The focus is on how a single grape expresses a specific place.

Bordeaux is a region of blends. Red Bordeaux is usually built on Cabernet Sauvignon and Merlot, often with Cabernet Franc and smaller amounts of Petit Verdot and Malbec. White Bordeaux blends Sauvignon Blanc and Sémillon, which also produce the famous sweet wines of Sauternes.

Left Bank and Right Bank

In Bordeaux, geography shapes the blend.

  • Left Bank (including the Médoc and Graves) – gravel soils favour Cabernet Sauvignon, producing structured, long-lived wines.

  • Right Bank (including Saint-Émilion and Pomerol) – clay and limestone favour Merlot, producing plusher, rounder wines.

Classification

Burgundy classifies vineyards, not producers. From regional wines through village wines, Premier Cru and finally Grand Cru, the land itself is ranked. The same Grand Cru vineyard may be shared by many growers.

Bordeaux classifies estates, known as châteaux. The famous 1855 Classification ranked the top Left Bank estates, while Saint-Émilion and Graves have their own systems.

Style in the glass

  • Red Burgundy – lighter in colour, silky, perfumed and complex, with red fruit, earth and spice.

  • Red Bordeaux – deeper, more structured and tannic when young, with blackcurrant, cedar and graphite.

  • White Burgundy – ranges from crisp, mineral Chablis to rich, buttery Meursault.

Food pairing

  • Red Burgundy with roast duck, game birds, mushrooms and truffles.

  • Red Bordeaux with lamb, beef and aged hard cheeses.

  • White Burgundy with lobster, turbot and creamy sauces.

Which should you choose?

If you love elegance, perfume and nuance, start with Burgundy. If you prefer structure, power and age-worthiness, begin with Bordeaux. The best answer, of course, is to explore both.

 
 
 

Comments

bottom of page