Home » White Burgundy Wine – How to Find Great Values

White Burgundy Wine – How to Find Great Values

Regions, Tasting Tips and Notes, White Wine, Wine

Let’s talk about White Burgundy. 🇫🇷 🇫🇷 You may recognize some of the village names, and some names may look like gibbersih.

These were found at a local shop and all under $30! (Okay the Saint Romain is $32, but pretty close!)

What To Expect from Most White Burgundy in the $20-$30 Range…

Here’s the gist:⁠

Whites will be 100% Chardonnay⁠ – Minimal to Zero New Oak. Reds will be Pinot Noirs (same minimal to zero (new or old) oak)

In this value range, producers don’t have room to splurge on expensive new oak barrels. So they will typically use used barrels or stainless steel fermentation vessles.⁠ Winemakers will use used barrels to impart roundness and gentle oxidation.

In the case of stainless steel, you’ll get even more green apple and crisp mineral notes. Why? Because there’s minimal oxidation or oak to cover it up!⁠

If you’re stumped while shopping…

Quick open up your Maps app on your phone, and look up where the named region is (i.e. Mâcon, Chalonnaise, Beaune, Côte de Nuits, etc.) and see where it is in Burgundy.⁠ – If it’s further north (like Chablis) it will be more full of green apples, tart pears, lemons and refreshing minerality 💦⁠ .⁠

If it’s further south (like Pouilly Fuissé) it will have riper fruits, red or yellow apple and ripe pear. Pouilly Fuissé in particular will have more oak than the average area, giving a tiny hint of tart tropical notes.⁠

What does White Burgundy Pair well with?

I love crisp ones, like Chablis, or even some from the Cote de Beaune, with seafood dishes. Shrimp pastas with capers and lemon butter cream sauce are wonderful pairings with these wines.

Alternatively, I also love a Pouilly Fuissé with roasted chicken and charred Brussels sprouts. The round flavors meld so well against the crispy chicken skin and slightly bitter char on the vegetables.

What’s your favorite white Burgundy?!

Hi! I'm Sydney,

nice to meet you!

I left a marketing career in Hollywood to go to the Culinary Institute of America. After a few years of working in restaurants, I am now a private chef and sommelier in the 30a area.



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