Most wines from Burgundy are split into four major tiers of quality. Regional wines (which are just labeled, say, Bourgogne Rouge, Bourgogne Blanc, or Cremant de Bourgogne) are at the base, made from grapes sourced anywhere in Burgundy. As the prestige goes up, you're getting grapes from a more and more specific area. Next up from regional wines are those specific to one village, then wines sourced from premier cru vineyards, and finally, the top classification is for wines from the most prestigious sites, called the grand cru vineyards. Red wine in Burgundy is mostly about Pinot Noir, but there is one exception: Beaujolais. In this area, delicious red wines are made from the gamay grape. There's much more to these wines than the quickly-produced Beaujolais Nouveau meant for harvest celebrations; those cheap wines really don't represent the quality of the region on the whole. Wines from the ten 'crus' of Beaujolais are beloved among wine nerds and often a great bargain. There are ten crus, but some of the ones you'll see the most are Morgon, Fleurie, or Moulin-A-Vent. If the label says Appellation Chablis Contrôlée, the wine will generally be fresh with a chalky, oyster shell-like minerality—many of these wines are not aged in oak barrels.