Côte d’Or

Côte d’Or is the central wine-producing escarpment of Burgundy in eastern France. The name means “golden slope” and refers to the long line of vineyards running from Dijon in the north toward Santenay in the south. It is divided into the Côte de Nuits and Côte de Beaune and is home to many of the world’s most recognised Pinot Noir and Chardonnay vineyards.

Geography and subregions

The Côte d’Or is a relatively narrow strip of hills with limestone, marl and clay soils. The Côte de Nuits forms the northern section and is especially known for Pinot Noir, while the Côte de Beaune to the south is famous for Chardonnay as well as important red wines. Elevation, slope, exposure and soil vary over short distances and are central to Burgundy’s vineyard identity.

Principal grape varieties

• Pinot Noir: the principal red grape, producing wines with red fruit, earthy notes, acidity and varying tannin.
• Chardonnay: the principal white grape, producing styles from mineral and restrained to rich and barrel-aged.

Appellation and vineyard classification

Burgundy’s classification includes regional appellations, village appellations, Premier Cru vineyards and Grand Cru vineyards. A village wine identifies a defined commune; Premier Cru and Grand Cru identify specific vineyard sites with additional production rules. The classification is based on origin and regulation, not a guarantee of a particular flavour.

Food pairing

Côte d’Or Pinot Noir pairs well with duck, roast poultry, pork, mushrooms and game. Chardonnay works with seafood, lobster, scallops, roast chicken and richer vegetable dishes. The weight and maturity of the wine should guide the sauce and garnish.

Example: serve Côte de Nuits Pinot Noir with duck breast and mushrooms, or Côte de Beaune Chardonnay with roast turbot and a light butter sauce.

Chef’s note: Côte d’Or is a geographical area, not one appellation. Specify the village, vineyard, producer and vintage when describing a Burgundy wine.