What Wine Do You Use With Beef Bourguignon

10 Answers 10

Red Burgundy wine is made from Pinot noir grapes, so a Pinor noir from another region probably will work well. Wikipedia describes Pinot noir as "light to medium body with an aroma reminiscent of black cherry, raspberry or currant", so any wine with those characteristics, such as a light Zinfandel or Shiraz/Syrah will be similarly substitutable.

answered Aug 25, 2010 at 23:50

nohatnohat

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• +1 for Pinot Noir. I guess any red wine will do.

  Sep 12, 2010 at 8:07

In Mastering the Art of French Cooking, Julia Child says it should be made with a full-bodied young red wine. She lists the following options: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti.

I've made it with a Bordeaux and can attest to it being delicious.

answered Sep 12, 2010 at 1:26

hobodavehobodave

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• I'm making this tonight with a Bordeaux (2006 Chateau Bonnet, nothing special).

  Sep 12, 2010 at 1:31

• Operation beef bourguignon was a success.

  Sep 13, 2010 at 2:51

It would change the flavor profile enormously, but making the equivalent of Boeuf Bourguignon with beer would probably be quite tasty.

answered Aug 26, 2010 at 18:28

Martha F.Martha F.

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• I think this sounds awesome.

  Aug 26, 2010 at 18:30

• Or it could be overwhelmingly bitter.

  Sep 12, 2010 at 1:32

• It's not bitter but takes a really long time to cook and makes a 'carbonnade' or beef in ale etc. These don't really taste anything like Beef Bourguignon.

  Sep 13, 2010 at 9:20

• Yes, this is not boeuf bourguignon but carbonade, which is an excellent dish from Belgium.

  Sep 18, 2010 at 19:07

I've had great success in the past using a chianti.

answered Aug 26, 2010 at 12:06

awithrowawithrow

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I'd had success with Cabernet Sauvignon before (South Australia). I tend to associate "full-bodied" (and hence better for cooking since delicacy isn't relevant) with Cab Sav and Shiraz varieties far more than, say, Pinot Noir. Could be the characteristics of the local wines, though.

I'd be surprised if the choice of wine made a huge difference to the dish, however, as long as you didn't stray too far from the criterion of "ordinary red wine".

answered Sep 21, 2010 at 4:55

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• Agreed, Pinot Noir is typically considered to have a medium body.

  Sep 21, 2010 at 17:36

Try a Fuzion Malbec. It's a cheap Argentinian that stands up really well. In Ontario, it's about 8 bucks a bottle, and anything comparable is at least 12-15. For god's sake, don't be cooking with a 30-50 pinot. That's for drinking!

answered Sep 20, 2010 at 13:04

Chris CudmoreChris Cudmore

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• As an aside, I've one book (Elizabeth David's French Provincal Cooking, I think) that refers to "Coq au Chambertin" with the practice of using "one bottle in the dish, two on the table". An expensive proposition these days (don't see many sub-$50 Chambertins in the UK). Doubt many (or possibly anyone?) could taste the benefit.

  Sep 21, 2010 at 9:49

• In "Heat" Buford talks about Mario Batali's "Brasato i Barolo" which was done in a wine that came from the same liquor supplier as the Barolo.

  Sep 21, 2010 at 13:17

• Ian G: I seem to remember Raymond Blanc describing using fine burgundy in dishes as crazy.

  Sep 23, 2010 at 20:30

answered Sep 24, 2010 at 16:55

CesarGonCesarGon

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I certainly had a very delicious Boeuf Bourguignon in Calais one cold and wintry evening. I complained that it was clearly not made with red wine and was rather pale and anaemic. The chef came out smiling all over his face. "Mais oui, monsieur, it ees my mother's own recipe. White burgundy from my home town." He showed me the bottle. It said Grand Cru on the label. So I proceeded to try to hide in my seat. It was followed up by an excellent Roquefort from his cousin's place down in the Auvergne and he insisted I must have a good red wine (Burgundy) with this, on the house. So we drank the whole bottle between the two of us! Memorable evening!

answered Jan 24, 2022 at 17:57

You need some liquid that is as tasty as wine. Perhaps some beef consommé (Can o' Campbells!) would do the job. I would add a bit of red wine vinegar, or balsamic, to make it a little bit acidic.

answered Aug 25, 2010 at 23:45

I've not tried it but my uncle was telling me he's started using cider for this, googling turns up a few beef in cider recipes so he may not be losing his marbles just yet!

answered Sep 18, 2010 at 11:55

RobinRobin

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• I suspect if you go to the parts of France where wine is grown less and apples more, like Normandy, you'd find the traditional local recipes used cider, just like the use of beer in Belgium mentioned in other comments.

  Sep 20, 2010 at 16:00

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Source: https://cooking.stackexchange.com/questions/5997/what-are-some-alternative-wines-for-boeuf-bourguignon

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