White Burgundy is typified by aromas and flavors of green apple and lemon and is defined by its structure and expression of minerality. White Burgundy vinified in stainless-steel tanks will emphasize its freshness, while aging in French oak barrels can lend accents of toast and vanilla.

White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish, and its naturally high acidity can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.