If you ask most folk who work in the wine industry to name their desert island wine, the chances are most will name a Burgundy. The conundrum being that while we drink enough to know just how good this stuff is, we earn nowhere near enough to treat it as anything but an occasional indulgence.
Once you strip away the flim-flam and Gallic posturing, the wines of Burgundy are very easy to understand. Savoury, earthy, textured Pinot Noirs and clean, polished vibrant Chardonnay that is soft and approachable in the South, becoming drier and more austere as you head North towards Chablis.
At the time of writing, you are very lucky to get hold of any Burgundy for under twenty quid and they are only going to get pricier. but if you can scrape the money together then, we’ll be happy to sort you out with something delicious.