Many of the vineyards of the area were originally established by the monasteries but, following the French revolution, most of these were demolished and the vineyards broken up into smaller plots. This fragmentation has survived to the present day.

Today Burgundy produces some 180 million bottles of wine each year including some 99 appellations. Indeed, six hundred vineyards from this region currently hold the 'Premier Cru' appellation, signifying a particularly fine quality wine, and some thirty three hold the prized 'Grand Cru' appellation including Montrachet, Chambertin and Clos Vougeot, setting them apart as some of the world's finest vineyards.

The wines of the Burgundy region are well known and range from full-bodied reds such as Pommard and Corton through medium wines like Beaune to world class white wines such as the wonderfully dry Chablis or Chassagne Montrachet.

Burgundy reds which are fermented from the pinot noir grape pair superlatively with Boeuf Bourguignon or pheasant, while Chablis and other white wines from the region are truly delightful with everything from shrimp to goat's cheese.

Many people will know the name of Chablis, which the wine takes from the famous village of the same name, and the Chardonnay grapes here grow in a limestone and fossil rich soil producing a dry white wine with refreshing acidity.

Many people will also know the name of the world famous Beaujolais which is fermented from the Gamay grape grown in granite limestone to produce a wine with a fruity flavor that is the perfect accompaniment to lamb or grilled chicken.

But perhaps the true treasure of the region is the red Pommard which has been in decline for some years but is finally making a comeback.

Red Pommard is produced on 780 acres from Pinot Noir grapes grown on limestone and red clay are there are currently some 1.8 million bottles of this tannic, robust flavored wine with the aroma of black cherry and blackcurrant produced every year. This wonderful wine ages well at anywhere from 5 to 15 years and is excellent when served with venison or roast red meat.