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A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based. The Gamay varietal, also a red grape of the Burgundy region of France, is used in the production of lighter reds. Red Burgundy is an equivalent to Red Bordeaux, though Red Burgundy producers are fewer and smaller than producers of Red Bordeaux. American labled "jug" Burgundies are not true Red Burgundy.

Characteristics: Characteristics of Vintage Burgundy vary widely. The Pinot Noir varietal of Burgundy typically produce rich, velvety, light to medium bodied red wines with balanced tannins and edgy acidity. Flavors of subdued fruit, dark cherry, peppermint, linden and leather.

Ageing: Consumed both young and aged.

Serving temperature: Serve lighter Burgundies at a temperature of 55º-60º F, heavier Burgundies at a temperature of 60º-65º F.

Food pairings: Rich fish (tuna, salmon, mackeral), beef, poultry, lamb, pork, veal, spices, fresh herbs, and recipe's with mushrooms.