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A regional white wine produced in the Burgundy region of France. True White Burgundy is Chardonnay varietal based and have no connection to cheap jug wines that have adopted the name for their labels.

A regional red wine produced in the Burgundy region of France. Traditionally, Red Burgundy is Pinot Noir varietal based.

Most notably known as "Chardonnay". A grape varietal used in the production of white and sparkling wine.

A grape varietal, most notably known as Chardonnay, used in the production of white and sparkling wine.

A grape varietal used in the production of white and sparkling wine. Where the Beaunois varietal originated has not been verified, but it has definitely earned a reputation and a home in France’s Burgundy region.

Pronounced shar-dunay. A grape varietal used in the production of white and sparkling wine. Where the Chardonnay varietal originated has not been verified, but it has definitely earned a reputation and a home in France’s Burgundy region.

Most notably known as "Chardonnay". A grape varietal used in the production of white and sparkling wine.

A white fleshed sweet potato, having a dark pink to burgundy colored skin, which is drier and not as sweet as a regular sweet potato.

Pronounced shah-blee. White wine produced in the Chablis district of the Burgundy region of France. 100% Chardonnay grape varietal based.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.