Let’s be honest: for most Aussies, the word “Burgundy” conjures up images of dusty French cellars, complicated maps of soil types, and price tags that require a small mortgage. But the folks at Bourgogne Wines are currently on a mission to prove that their region isn’t just for collectors with monocles.
Their “Take a Closer Look” campaign has been making its way across Australia, and it’s essentially a giant, delicious reminder that there is a whole world of French wine that is actually… dare we say it… accessible.
You might be wondering why we are using the French Bourgogne for the famous wine region rather than what most people might be familiar with: ‘Burgundy‘. Well to put it simply, to re-affirm their identity, the producers are now reverting to the original French iteration of the name, Bourgogne. It’s a small change but very meaningful for the families that create this delicious wine.
We joined the Melbourne media part of the tour at the stunning rooftop event space Alto, which was the perfect backdrop for some of Australia’s best sommeliers to walk us through a wine tasting of the region starting with a delicious Petit Chablis, all the way to some outstanding Mâcon.
This event was all about peeling back the layers of the region, focusing on the Bourgogne and Mâcon labels that offer that classic French elegance without the intimidating pedigree. It’s a bit like finding a designer jacket at a vintage shop; you get all the craftsmanship and style, but you can actually afford to take it home.
From the crisp, mineral-heavy whites of Petit Chablis that are basically made for a Melbourne summer to the lighter, more approachable reds from the lesser-known AOCs, the message is clear: stop overthinking the label and just start pouring.
After trying a selection of the wines we were brought into a guided tasting, where six bottles from the region were expertly paired with some unexpected food. Our favourites included the Bourgogne Tonnerre Domain Alain Mathias with a torched kingfish nigiri, yuzu, wasabi pea and kewpie mayo. This fusion of Japanese flavours, particularly the wasabi pea, brought out a whole new expression to the wine.
Other hits included a prawn and scallop gyoza with a sticky black vinegar caramel and seaweed with the Macon-Chardonnay En Serre from Maison Guillot-Broux. Overall the food and wine pairings were sensational and it was fascinating to deep dive into what makes this world-famous wine region so special.
Whether it’s a village-level wine for a Tuesday night or a Premier Cru for when you’re feeling particularly celebratory, the variety on offer from what is quite a small wine region is a testament to why Bourgogne remains the gold standard.
So, next time you’re staring at a wine list and feeling the onset of a minor panic attack, take the advice of the Bourgogne wine board and take a closer look. You might just find your new favorite bottle hidden in plain sight.
– The Plus Ones
