Beaune whites are among the finest that Burgundy has to offer; intense gold in color, brilliant and arresting, just oozing quality. From aromas of freshly-cut grass and citrus you’ll find flavors of fruit and minerality. They tend to be a viscous gold flecked with green. They may be enjoyed for youthful fruitiness but will age admirably, especially in the better Premier Cru vineyards. Pair them with risotto, white sauces or shellfish. When older and fleshier they enfold cheeses such as Cîteaux, Comté, and creamier goat cheeses.

Red wines from Beaune have a luxurious ruby hue, sometimes hinting at mauve. On the nose you can get red berries and underbrush, with a nice balanced flavor which is not too heavy on the acidity and with great, firm textures. Generally, wines from the northern end of the commune tend to be more often intense and powerful, and those from the southern end are smoother and fuller. Great with roasted meats with strong flavors, and for cheeses choose the more 'gamey' style: Époisses, Soumaintrain, Munster, Maroilles.