The range of wine styles offered in Burgundy rivals that of any other region. In Chablis, Chardonnay is left unoaked to produce lean, crisp, steely wines with incredible acidity - a far cry from the vanilla-oak bombs that so many consumers associate with this grape. Fans of rich, unctuous, and well-oaked Chardonnay will enjoy Chassagne-Montrachet, whose age-worthy offerings offer all the fatness of a California wine, yet retain a very Burgundian, mineral-driven core and great acidity. Burgundian Pinot Noir varies quite a bit as well. If you’re a California fan, look to Pommard, where the wines are dark, ripe, and high in alcohol. For something more delicate, try (for example) a bottle from Givry or Saint-Romain.