Pinot Noir's classic home is the Burgundy region of northeastern France, where it has produced some of the finest quality red wines since the early Middle Ages.
Bourgogne Rouge is the most basic of Burgundian Pinots. These are often produced from grapes grown in sunnier, flat vineyards and tend toward the brighter, more fruit-forward style favored by the American palate. Most of the best fine wines, however, are found in the northern part of the Cote d'Or (the Golden Hill) in a region known as the Cote de Nuit and will tend toward an earthier, rustic style. Wines from Grand Cru vineyards in famed appellations such as Gevry Chambertin, Vougeot, Vosne Romanee or Chambolle Musigny are considered some of the best reds in the world and are capable of aging for decades.
Classic Burgundian fare features many dishes with mushroom accents, perfect for these terroir-driven, lean Pinots. Other traditional foods from the area include small game, especially duck and rabbit, which always pair well, and the flagship dish, beef bourguignon, a slow-cooked stew made of braised beef (braised in Pinot, naturally) and mushrooms drinks spectacularly with these wines.