A wine of striking finesse that shows off the crunchy red fruit, floral notes, and peppery spice typical of Pinot Noir from Burgundy’s far north.

I find the Clos du Roy blanc to be quite versatile at my house in Meursault, especially with fowl, pork, and veal.

Incredible elegance for Pruliers, power and finesse in spades.

With aromas of apple blossom and marzipan, this Chardonnay is hard to resist on its own, but would be the perfect accompaniment to a semi-hard cheese like comté or baked steelhead trout.

A longtime personal favorite for the weeknight go-to blanc, citrusy fresh with just the right hint of salted butter to round it out.

Despite its voluptuousness, the wine is dry, fresh, very stony, and even salty.

With mouthwatering notes of citrus, honey, and the faintest salinity, the Robert brothers’ Mâcon-Villages is immediately approachable (read: gulpable). Striking just the right balance of plush Chardonnay fruit and bright acidity, it makes for a perfect apéritif or partner to a variety of dishes, from charcuterie to sushi.

De Chérisey produces classic Chardonnay that seems as if from a different time. White Burgundy like this doesn’t come around very often.

This deeply garnet stunner, with fine, balanced tannins, made from century old vines, is elegance made liquid.

This wine has an impressive track record of aging, developing luscious notes of smoke, honey, butterscotch, and marzipan after ten to fifteen years in bottle.