I'm definitely in the Bordeaux camp - more consistent, better value, ages better, more complex. Too many red burgs smell grreat but hav ordinary, acidic palates. I must say I have drunk all the great burgundies from great years back to 1962 from Leroy, Rousseau, Lignier, DRC, Vogue, Ponsot, Dujac, Moillard, Meo-Camuzet, Chevillon, Arnoux, Comte Armand, Jadot, Faiveley, Gros, etc (indeed have nearly all of them in my cellar) but you are always treading a fine line if red burgundies are not from great vineyards, great regions (Gevrey Chambertin, Vosne Romanee, Musigny et al), and great vintages. 9 out of 10 Grand crus are disappointing in my experience and it is very costly! Much prefer my 1st and 2nd growth bordeauxs! Choice between a great DRC or great 1st growth? Bordeaux every time. Burgundy-philes tend to be pretty obsessive about their passion, and good luck to them. I don't think you can routinely spend $200 anywhere in the world and get a crap wine like you do regularly in Burgundy. I'm not into qualitative needle-in-haysticks!
Don't even get me started on the oxidation problems of white Burgundy post 1996. Anyway, Bordeaux has Sauternes!
If you are interested in a new world pinot that is not only Grand Cru quality but almost completely indistinguishable from red Burgundy, try Bass Phillip Reserve and Premium pinot from South Gippsland in Victoria, Australia. The Reserve is US$150 and Premium $100 but even Parker admits this is new world Pinot at Grand Cru level. I have lost count of the number of times I have slipped this into Grand Cru Red Burgundy tastings and it has flummoxed all burgundy-philes and come out if not at top then close to it! Other great Aussie pinots are Bindi Block 5, Bannockburn Serre, Pipers Brook Lyre and Giaconda. NZ is also making some great stuff such as Ata Rangi. Haven't been overly impressed with US pinot - too powerful and shiraz like to me!