Louis Jadot Bourgogne Pinot Noir 2022

Burgundy at the entry tier — Pinot Noir gateway from a recognizable négociant name, at the weeknight wine price.

Taste
Red cherry, raspberry, light forest floor, and a soft savory finish. Light, lifted, food-table — what entry Burgundy does at its best.

Region
From Burgundy, France. Louis Jadot is one of the region's most-recognized négociant houses, sourcing grapes from across Burgundy. The 'Bourgogne' AOC is the regional appellation — the most accessible tier, blending grapes from multiple villages.

About This Wine
Body: Light to medium body · Acidity: Bright, structured · Texture: Silky, light tannin

Best For
Burgundy entry for a beginner, dinner pairing (chicken, salmon, mushroom dishes), gift for someone exploring red Burgundy, weeknight wine

For Who
Beginners exploring red Burgundy, dinner hosts pairing chicken or salmon, gift recipients new to French wine, weeknight wine drinkers

Similar To
If you like Joseph Drouhin Bourgogne Pinot Noir, Bouchard Pinot Noir Bourgogne, or Faiveley Bourgogne Pinot Noir, this is in the same accessible négociant Burgundy register — Jadot is the most distributed of the group.

Pairing
Roast chicken with herbs, salmon, mushroom risotto, coq au vin, light pasta with white sauce, Korean braised short rib, aged Brie

Drink Window
Drink 2025–2028. Best young, fresh, and lightly chilled (60–62°F).

Collector Note
Bourgogne AOC is the most accessible tier of red Burgundy — village and 1er Cru wines are step-ups from here. Louis Jadot is widely distributed in U.S. retail, making this a recognizable entry to Burgundy for someone exploring the region. Serve slightly cool (60–62°F) — Burgundy is a 'cellar temperature' wine, not 'room temperature.'

Mood
Approachable, beginner, dinner-table, weeknight

Frequently Asked Questions

Q: Is Bourgogne the same as Burgundy?
A: Yes — 'Bourgogne' is the French name and the AOC designation; 'Burgundy' is the English regional name. The wine is from the same place. Bourgogne AOC specifically is the entry-tier regional appellation, below village wines, 1er Crus, and Grand Crus in the hierarchy.

Q: How is this different from California Pinot Noir?
A: Burgundy Pinot is lighter-framed, more lifted, with brighter acid and less plush fruit than California Pinot. Where California Pinot leans into ripe red-berry richness, Burgundy leans into red-cherry lift, savory finish, and food-table register. Different styles, same grape.

Q: What food pairs best?
A: Burgundy's traditional pairings: roast chicken, salmon, mushroom dishes, coq au vin. Entry-tier Burgundy especially works as a weeknight dinner wine — Tuesday roast chicken, Wednesday salmon, Thursday mushroom risotto. Serve lightly chilled (60–62°F) — never room temperature.