All right- Let’s have a good, clean fight. Marquis of Queensbury rules. 

In this corner... the tried and true Champion of extravagant dinners... the lush, layered standard of the world... Bordeaux! In the other corner... the current darling of the critics... the pretty yet powerful Champion of the analytical palate... Burgundy!

Bordeaux reds are basically made from Merlot, Cabernet Sauvignon and Cabernet Franc. Burgundian reds are Pinot Noir. Bordeaux whites? Sauvignon Blanc and Semillon, my dear. White Burgundies? Chardonnay, of course.

Bordeaux’s finest vineyards are close to rivers that run to the sea, while Burgundy’s greatest run along a low hillside near ancient roads. Different climates, different soils and different grapes. Incredible results.

When you drink a good Bordeaux red, you’ll be drinking a fuller-bodied wine, that gives a generously fruited impression. Smooth and richly textured, with aging in oak barrels adding complexity and structure. Darker fruits often dominate.

On the other hand, reds from Burgundy are usually lighter bodied, with a livelier feel- in their youth, very pretty with brighter fruit. When aged, they become smoother with an appealing rustic quality that leads to a complex bouquet and palate.

Bordeaux whites are easygoing and fresh, with smooth textures and great charm. Whites from Burgundy can have a broader range of expression with light, crisp subtle examples alongside denser, more obviously complicated versions. 

Two great wine growing areas of the world. Completely different and both marvelous.