Elegant New Red Burgundy

Burgundy can be a difficult region for budding wine enthusiasts. Confusing classifications, high entry fees, and finicky grapes can make it a tough region to crack. But to those looking for a good place to start, we can think of no better one than the Domaine Roger Belland.

Iconic Old-Vine Châteauneuf-du-Pape

The organic wine movement is alive and well in France. Every year we see more producers transitioning to organic winemaking, or at least making steps toward in that direction. Some have been at it longer than others, but no one boasts a longer history than our newest source in Châteauneuf-du-Pape: the domaine Pierre André — organic for 35 years, and biodynamic for 24.

New Crisp Sauvignon Blanc. $16

Sauvignon Blanc has seen a surge in popularity in recent decades. It’s hard to find a wine list these days without examples from New Zealand, California and Washington. But the original source for Sauvignon Blanc is France’s Loire Valley, where the grape (known there simply as “Sauvignon”) has been grown since the 1700s.

New Premier Cru White Burgundy: Golden and Powerful

Much of the white Burgundy we import comes from the three usual suspects — Meursault, Puligny-Montrachet, and Chassagne-Montrachet. These classic wines usually start at around $60 a bottle, and while they’re delicious (see current Futures), we try to find a wide range of character and price. Some of our favorites come from the towns just over the border from these three.

Dense, Elegant Grand Cru Red Burgundy.

The Grand Cru of Corton is massive. Stretching across a prominent hill just north of Beaune, the vineyard covers 236 acres, just 40 less than the entire appellation of Morey-St-Denis. The terroirs vary widely across the giant vineyard, and so it’s further divided into dozens of smaller “climats.” The finest of these are the three farthest north in the middle of the slope: Bressandes, Clos du Roi, and Renardes.

White Crozes-Hermitage is back.

At the start of every tasting, Rhône winemaker Denis Basset gives us small taste of white. “Just to set the palate,” he explains, before continuing on to his rich, syrah-based reds. The white is always lovely — floral and fresh, beautifully expressive, and a perfect way to start a tasting. And every year, when we ask how much we can buy, he smiles and shakes his head. (Loyal local restaurants are to blame).