The wines of Chablis and the Grand Auxerrois features the history, vineyards, crus and viticultural methods of Burgundy's most northerly wine growing region, exploring how wine is made in Chablis in the 21st century. The bulk of the book profiles producers of Chablis and the most important wine growers of the adjacent area, the Grand Auxerrois.

Details major vintages from 2006 back to 1959 and includes thousands of tasting notes of the top wines. This book contains chapters on Chablis and Cote Chalonnaise. It considers Burgundy to be one of the most exciting, complex, and intractable wine region in the world.

An introduction explains how the wine is made and how the consumer begins to learn about the best wines. Part One describes the famous villages of the Cote d'Or, introduces every major grower and his wines, and evaluates each grand and premier cru, distinguishing between their tastes and recommending the best sources in each climate in a way that has never been done before. Part Two profiles the top sixty domaines in depth, with notes on a vertical tasting of one of their wines. Part Three consists of vintage assessments on the best red and white years since the war, and includes thousands of detailed tasting notes.